Sauce Making #2: Volcanic Ash

Ok, some of you have heard rumblings of a creation of mine called Volcanic Ash, which is, a salsa, a very hot salsa, like is dangerous to the touch kind of salsa. and something i am very proud of infact. See, how Volcanic Ash came about is simply, it was on a suggestion, it was a suggestion by my dear friend Ashley, for whom it is named, she was doing some "market research" for me by testing out my Barbecue Sauce and Blu Cheese dressing on her family and friends, and after them raving about it, and her raving as well, she mentioned that she felt i would make a great salsa, something i had never tried before, simply because i'm not a big salsa fan personally, but i figured as a thank you for her help, i would make an attempt, though I will admit, once she said to me "i'm from Louisiana we like everything hot as can be..." in answer to how hot she wanted me to make it, its fate was sealed, this would be one of the hottest salsas ever, just because, and as a thank you for her help, i named it Volcanic Ash, because, it just makes sense...

Now, lets have a look at how to make it shall we?

First you drain your jarred peppers, i prefer pickled habaneros and jalapenos for a little sweetness that should be there to lull you into a false sense of safety, do not leave them in the pickling brine, that will just water things down and really thats the last thing we want.

Now, take your drained peppers, if you have them, and mix them with the other, i won't tell you what they are because its a secret, but, there are seven of them total, put them in your blender or food processor because you don't want the stuff from these on your hands, unlike all that hand crafted stuff i was on about in Part 1, simply for your safety you don't want any of this touching you.

now once you've blendered your peppers into a nice paste, mix them with some tomato puree and some tomato paste that have been mixed together into a thick sauce, use a wooden spoon and make sure they're all mixed together and its thick but smooth.

Now i didn't get a picture of this step, but, next you add tabasco sauce, bird eye pepper hot sauce, and some of that red hot sraracha hot sauces with the pissed off rooster on it, hot sauce people will know exactly what i'm talking about, all of which are available over the net or in most grocery stores, make sure you mix this well as well.

Next step is key, you have to add this stuff, no knock offs, no other brands, it has to be puree of the carolina reaper pepper from puckerbutt peppers, the only people who make the caronlina reaper, the world's new hottest pepper, sure this stuff costs $20 for a 2 ounce bottle, but you gotta pay for the heat if you want it. This here is the same as adding 6 of the world's hottest pepper, which as you can guess will give you one hell of a kick. Be very careful with this stuff when you mix it in, do not get it on your hands, or near your eyes or anything it can and will burn you if you are not careful, mix it in one bottle at a time, its just easier that way.

and after you bottle them the same way i showed you how to bottle the blu cheese, you should have a pile of bottles like this, i should state, when making this, always use small bottles, because large amounts of it are often to much for your average person to handle, even if they're someone that claims to down hot things like they're nothing. I have seriously seen people who eat some of the hottest peppers on the planet like they're candy drop to their knees in pain and crying and sweating from this stuff, its truly no joke, its seriously like eating lava, or well, Volcanic Ash if you will.. lol


anyway, thats it for now... back soon with more stuff....

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Chris

Sauce Making #1: Blu Cheese

So, as some of you know, I am a rather accomplished cook in my own right, one of the things i love to make is sauces, now i do have a barbecue sauce that some of my readers have tried and swear to be the best they've ever had, but even more, each of them thats tried it, has loved my blu cheese dressing, which is something that truly came from the food gods.

So I figured, just for fun, I would show you how i make it, not giving away all of my secrets of it though, cuz, you know, trade secrets, and in part 2, i would show you have i create the hottest salsa ever...

Anyway on with this....

 

 This is everything you will need for making my blu cheese dressing, though you can add to it ifyou like, sometimes i add real chopped up bacon or chives, or something both for that extra kick over the goalpost.

Mix the ranch dressing and the sour cream and the powdered ranch together in a big metal bowl, cuz, thats just how the professionals role yo.

Add in the hand chopped four wedges of blu cheese, yes, it has to be four wedges, and yes, it has to be as finely hand chopped as you can get it, otherwise it won't come out right, because when you do it in a food chopper or processor, it doesn't work the same and just becomes lumps of blu cheese like gunk, so, hand chopped is important, it should take you about 15 or so minutes to get it right, you want as much as you can.

It should look like this when you're done mixing everything together, make sure you take a good five to 10 minutes to mix it, so its properly combined and everything you could probably do it for less, and maybe use a hand mixer, but, I rather the old fashioned way, there is something magical about doing things by hand when you can.

Now onto the fun part....

When filling the jars, its important to do so on a level surface, and its important to use a filler funnel like you see in the picture, just like when you put home made jams and jellies and preserves in a jar, you need as much open space as possible, I tend to make enough to fill 5 to 6 full jars of blu cheese dressing and atleast one half jar, be very careful when doing this, because, it can become very messy,

and in the end, you should have of bottles that look something like this, yummy yummy in your tummy blu cheese dressing, that is good on just about everything. 

So thats how you make that, i'll be back in a minute with something else!!!

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Chris