Datil Pepper BBQ Sauce

My datil pepper really has me working overtime. They are so hot it only takes about 8-12 to make anything hotter than hell. I've been making Mango Datil Jam, Raspberry Datil Jam, Datil Pepper Salsa, Datil Pepper Sauce and today we have Datil BBQ Sauce. This is thinner than the stuff you buy in the grocery store. I'm thinking it will be good to cook down and thicken up or to brush it on grilled things right before you take them off the grill. I've already had to freeze about 80 pepper because I just didn't have time to mess with them and the plant is ready to be picked AGAIN! If you like hot, you'll like anything with Datil peppers in it!!!!! We love this stuff.

• 2 cups light brown sugar
• 1 1/3 cup tropical 100% juice
• 1 1/3 cup ketchup
• 6 tablespoons balsamic vinegar
• 1 tablespoon sea salt
• 4 tablespoons Worcestershire sauce (Vegan)
• 4 teaspoons yellow mustard
• 1 tablespoon liquid smoke (optional, but bumps up smokiness!)
• 11 datil peppers (seeds and all)

In a blender add all of the ingredients.

Blend until peppers are pulverized.

Pour this into a sauce pan (be careful don't breathe the fumes) and bring to a boil. Turn heat to medium-low and simmer about 15 minutes, stirring occasionally.

Pour into jars and seal.
Enjoy!

Mango Datil Jam

I'm happy to report that my Datil Pepper wintered over just fine and is beautiful. It is full of peppers, I know I need a pic, and this is my first harvest. I found this jam recipe and used it as a guide although it uses habanero peppers. I did some research when I first bought my Datil and found out they are in fact related to the habanero. I picked 12 ripe Datil's and made this jam. It is HOT, it starts out sweet with some heat, then the sweet leaves and the heat stays!!! Awesome batch of jam.

 

• 12 ripe (yellow) datil peppers
• 1 cup apple cider vinegar
• 1 fresh mango, peeled and chopped
• 1/2 cup apricot nectar
• 1/2 cup orange juice
• 6 cups sugar
• 1 package liquid Certo

In a blender add datil peppers, vinegar, mango, and juices.

Blend until well pureed.

Bring mixture and sugar to boil in a heavy pot. Boil 8 minutes.

Add certo, stir well.

 Bring to boil again.

Pour into six 1/2 pt jars and seal*.

*The easiest way to can is this - wash and dry canning jars thoroughly. Place lids and rings in a pot of barely simmering water. Once jelly is ready, fill a jar, leaving about a 1/4" headspace. With tongs, remove lid and ring from water, place on jar, and tighten, although not too tight. Turn jar upside down on a dishtowel. Repeat with remaining jars. Allow to cool for 5-10 minutes. Turn upright and allow to seal. Tighten rings on all jars. If any of the jars don't seal, simply store in the refrigerator once cool. The other jars can be stored in a pantry for 8 months to a year, if it lasts that long. (Thanks to Home by 28 Cooks for the above already typed directions.)

This is the process I use for all my canning unless a  water bath is required.
Enjoy!!

Datil Pepper Relish

We grew Datil peppers for the first time this year. They are native to North Florida (especially the St. Augustine area). These peppers are considered to be on the same scoville heat level as the habanero. I must say they are HOT. I found this recipe online while trying to figure out something to do with such a hot pepper.  This is the BOMB. We eat it on everything. It's sweet and heat all mixed together. 

I followed the recipe exactly as it appeared on the web site below. But, I doubled everything and cooked it about 2 hours. Basically you want to reduce it by about half. I put the hot relish in clean jars, inverted the jars for about 5 minutes to make sure they would seal and then flipped them upright. Every jar sealed and is in the pantry. I did not water bath this recipe.  If you love some heat you have to make this. I also have Christmas Light peppers, these little gems are hot as hell, I'm thinking of making this same recipe with them.

This is the recipe as it appears on the guys website. I doubled it ...maybe used even more than 1 cup of the peppers.

Click this image for a larger version

The pic of ingredients for a single batch:

I doubled everything:

This is 2 pints cider vinegar, 2 pints ketchup, 6 tbsp sugar and 2 teaspoons salt coming to boil while I prepare the veggies.

This is the seeded datil peppers and the onions after they have taken a spin in the food processor. 

Process the bell peppers the same way. Add the bell peppers to the simmering sauce.

Give everything a good stir and bring to a boil.

Reduce heat and simmer uncovered, for about 2 hours until reduced by half. Stirring occasionally.

Have clean canning jars handy and kitchen towels.

Fill jars leaving a little head space. Flip the jars upside down for about 5 minutes. This helps insure that the seal.

Don't over tighten the screw on lids. After 5 minutes turn the jars right side up and let cool completely. You should hear pops as the jars seal. If a jar doesn't seal (you'll be able to push the center of the lid and it will go down and then pop back up.) put it in the frig. Otherwise these will keep for months in the pantry.

Enjoy!!!!