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Green Chile Sauce Experiment

17 years ago

Since it is close to frost time here in CT, I picked all of my green peppers and brought them in. I had several varieties of NuMex chiles, Biker Billys, Hungarian Hot Wax, Manzano and several hot little red ones that I don't even know the names of. I processed them altogether in a basic sauce recipe (peppers, vinegar, salt). They are now sitting in a glass jar. What results can I expect from this mixture? Are there any health issues I need to be aware of?

John

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Comments (7)

byron
17 years ago
John

Your mix is unknown there are over 10,000 known varieties

Mixing 3 or 4 is ???? probabilities

It would be rare to have someone with exact same mix
pkapeckopickldpepprz
17 years ago
I think he means by what to expect is, long will this mixture last in the fridge. I tried to make pepper oil and without any preservative it grew mold rather quick, within a month. I'm guessing the vinegar will slow that process somewhat but how long I can't say.
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david52 Zone 6
17 years ago
I'd divide it up in smaller jars and freeze it or can it to sterilize it. You'll likely, at some point a few weeks from now, get some sort of fungus growing if you just leave it.
John__ShowMe__USA
17 years ago
john11840,

Tell us the pH of the mix & then can give an answer.

There is a jar of cut up pods + sugar & vinegar in my fridge that is at least 2 years old now. Will probably be there 10 years from now if I live long enough.

Are you still out there?
ardnek710
17 years ago
You can Boil Water Bath it with mason jars and store it for years. or you can put it in the fridge and it will last for years. Did you puree the chilis into some sort of mash or just cut them up? I would puree and stick in fridge and use to spice up any dish. Taste wise is going to be subjective. I happen to like hot sauces with lots of different chilis mixed up, other people like only 1 or 2 types in their sauces. We do this at my house with all the leftover green chilis that never turn. They all get pureed up together with vinegar and become the Mean Green Sauce.
kendra
John A
Original Author
17 years ago
Thanks for the responses. I haven't checked in recently since we had a few days of good weather lately that I wisely used to clean up my lawn & garden, and transform my lawn tractor to snow plow.

I have not checked the ph. Can I purchase a simple test kit from a hardware or Home Depot? I did taste the mixture yesterday and it tasted great. I did puree the mixture and then boiled it about 15 minutes with the vinegar. It has been in a canning jar, but at room temperature. I have not strained off the liquid from the solids, but plan to after it sits for a while. Should I keep it in the fridge?

I also processed my red ripe peppers the same way about a month earlier and have already strained it. It is also very good and I'm still alive. I agee, thought, that I should test them both for ph.

John
ardnek710
17 years ago
I got a good ph meter with calibrating solution and directions new on E-bay for about 30 dollars. As long as the ph is low enough, you can leave it out or put it in the fridge, it is really up to you. Pureeing and boiling with vinegar is a good mix, and how we start most of our hot sauces. Only sometimes we strain the solids, some times we don't. Really whatever you want to do will probably work...:)

kendra

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