putting up peach habanero jam and datil apple butter this week...

Well, it's still too hot here to be thinkin' about Fall, but soon enough...

Around Thanksgiving, there's a Mandarin Festival in Auburn. So we always make
a cranberry mandarin conserve - regular and picante. I used Thai chiles and arbols
last year....this year I'll have the Bhut strains to play with.

Josh

cranberry mandarin sounds good! do you include the rind? and if so, does affect shelf life? I was thinking about adding to our concotion.

I do use some of the rind, and it tastes like candied citrus peel in the conserve.
I haven't noticed any shortening of the shelf-life, although it doesn't last long because
it tastes so good. I give it away around the holidays and some of my friends eat it with a spoon
or else pour it onto ice cream.

Josh

excellent, thanks we'll have to do some batches this season. and great idea to add to ice cream, wow great combo! hot/sweet combo, how can you go wrong --- i can see the holiday gifts already!

Hmm, I made hot sauce with vinegar, a little lime juice, 7C of tomatoes and 1/2C peppers (Hinkelhatz, cayenne, and Thai) this w/e. Just tasted leftovers I put in a woozy bottle in the fridge. Hot enough for me and DS, but all the heat is on the roof of my mouth and tip of my tongue (shook some out on a piece of bread). Any suggestions for pepper varieties to give some "creep-up-on-you" back of the throat heat?

c.chinese varieties

Last fall I mixed Chipotle puree and a bit of raspberry preserves. Really great wing sauce! This year I'll try to write down the complete recipe.

sounds like a great one to try! can't wait to see all the recipes :) it's going to be quite a season this year, lol!