Re: looking for bottled sauces in bulk quantities

On Mar 24, 10:31 pm, "Nunya Bidnits" <nunyabidn...@xxxxxxxxxx> wrote:

Fresh ingredients... another argument for cooking sauces... killing
pathogens that may have ridden in on one ingredient or another.


Got a chuckle out of that one, considering our topic of fresh peppers
a few weeks ago. I actually found out that the fresh ingredients last
longer when I started making my own hot sauces.

To this day, once or twice a month I make up a batch of homemade salsa
(not the crap with fruit, berries, walnuts, etc.) for general use. It
is a simple blend of tomatoes, onion, jalapeño or serrano, salt/
pepper, and maybe some cilantro. It freezes great with fresh
ingredients and tastes pretty good when thawed. Uncooked, it gets
really weird in about a day or two in the fridge.

But for my Sunday eggs, I like to make a chunky ranchero pepper sauce,
and I make a month's worth at a shot. Cooked ranchero sauce tastes
better and is more authentic for the "huevos rancheros" I grew up
with. I found that I can freeze half a batch in a plain baggie while
I am eating the first part of batch. No problems with freezer burn.

And it's pepper season! Some folks that got theri plants in early
have little peppers on their plants as we speak.

Goin' down soon to get my case of Pepto pretty soon!

Robert
.

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