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
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