Satan's Salsa!

Discussion in 'Canning' started by rivet, Oct 9, 2009.

  1. rivet

    rivet Master of the Pit OTBS Member

    This year I grew a new hot pepper I hadn't tried before, an Italian import called "Baccio Di Satana" or, Satan's Kiss. Grew real nice, thick walled and tasty-hot! Did real well this year, along with another Italian pepper, a Sheepnose (forget the name) and the usual Jalapenos and Cayennes.

    What else to do? Smoke 'em and make salsa! Here they are after an hour over oak...

    After a couple three hours at 225F, I chopped them up, put them in a quart mason jar with a tooth or two of garlic, a quarter cup of brown sugar and filled it with apple cider vinegar to steep-

    At the time, Fire It Up sent me a bag of chipotles just 'cause he's a great guy, so in to steep they went as well...

    All this was back at the end of August. They've been steeping in the back of the fridge for 6, 7 weeks now? Time to make some salsa. Stopped by the store on the way home today, and here's most of the goods. Lots more of the needed spices are in the cupboard, but we'll cover that later.

    The big bowl of chili peppers are what I got off the bushes this afternoon... since we're in for a freeze tonight, they're going to used in this recipe.

    The plan is to make Satan's Salsa tomorrow morning and cold pack it in pints, with a pressure canning at the end. I'll keep you all posted with ingredients and procedures. Thanks for looking, and hope you'll stop by tomorrow too.
  2. O man satans salsa cant wait to see the end of this
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking Forward To Qview...[​IMG]
  4. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member


    Satans Salsa....Cant wait to see this one
  5. alx

    alx Master of the Pit OTBS Member

    Sounds terrifying errr delicous.Keep us posted.

    Looks great so far.Do we get facial expression shots?
  6. chefrob

    chefrob Master of the Pit OTBS Member

    how do hey taste raw? i love a fresh jalapeno to gnaw on with a steak and fresh tortillas.
  7. slim

    slim Meat Mopper

    looks smoking
  8. rivet

    rivet Master of the Pit OTBS Member

    Chef, the Satan's kiss are milder than a strong Jalapeno. Some Japs can taste sweet and mild, some can set your hair on fire. The Staan's Kiss are about smack in the middle.

    Nice taste though, and good to add into any salsa, dip or sauce.

    I've eaten fresh Satan's off the vine with grilled steaks and they are perfect puffballs. Nothing to get on fire about- I've plucked them off the vine to munch on with fajitas or steaks and they are fine. Now, Mrs Rivet can't handle that heat, but it's A-OK with you can split the middle.

    I will say that they are just the right fresh green hot pepper to dice up and sprinkle over a cheese tortilla! And when they are red, even spicier.
  9. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice Rivet. Bet that is going to be awesome...
  10. kookie

    kookie Master of the Pit OTBS Member

    Sounds like some damn good stuff..............
  11. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Nice looking peppers, bet the salsa will be terrific.
  12. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    looking wonderful so far ~ love the fresh ingredients!

    will be watching progress!
  13. chefrob

    chefrob Master of the Pit OTBS Member

    thx rivet......some peppers have that grassy taste that need to be ripe in order to get a palatable flavor, that's why i asked. try stressing one plant before you harvest if you want more heat.
  14. gruelurks

    gruelurks Smoking Fanatic

    Nice peppers, looking forward to checking out your final product. I love some spicy salsa.
  15. rivet

    rivet Master of the Pit OTBS Member

    Let The Madness Begin!

    Okay, here we go [​IMG]

    This morning, I chopped up all the fresh chili peppers harvested yesterday before the freeze....quite a bit of them and will add a chunky goodness to the salsa-

    The kitchen smelled "chili-hot as hell" Mrs Rivet said! Once I chopped up the cilantro and spring onions it mellowed out a bit. 3 bunches each, with the bottom half (stem-ends) of the cilantro discarded-

    Added the juice of 6 limes, really nice smell in hell's-kitchen right about now... [​IMG]

    Then, the good stuff! Pulled out the 2 quarts of peppers steeping since August. The key to making a great sauce is that the steeped peppers need to be liquified to form the "matrix" of the salsa, the part that carries all the fresh goodness from the cilantro, onions and chiles you add. Here are the smoked peppers ready to be blended, everything from the jar, apple cider vinegar too-

    And here go the steeped chipotles too!

    Next up, are the canned tomatoes, spices and canning! Stay tuned! Will be posting again in a few hours [​IMG]

  16. chefrob

    chefrob Master of the Pit OTBS Member

    that looks like it is going to be some good stuff!
  17. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looking good! Makes me wish I could handle hot stuff. Never have like cilantro though. Tastes like soap to me.
  18. chefrob

    chefrob Master of the Pit OTBS Member

    some people over do it and put too much, a little can go a long way ........and some people just don't like it.
  19. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks like that is going to be some KICK A$$ Salsa...
  20. 3montes

    3montes Master of the Pit OTBS Member

    That looks like some fantastic salsa Rivet! [​IMG]I wish we had a growing season up here that lasted more than 30 days. I would love to get into gardening. Radishes and cukes are about all I would care to attempt. Lots of folks up here make a go of it. Have to start early and hope you don't get a frost when everything is in. Same on the other end. Hope you don't get that killer frost before harvest. I have seen alot of nice efforts go unrewarded up here.

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