CH Runners
Not Running => Food => Topic started by: Rejaneration on September 15, 2019, 06:25:15 PM
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We have a good crop of habaneros. I made my first batch of hot pepper sauce yesterday, so easy and so good. Who knew?
Throw in a pot:
10 habaneros, stems removed.
A poblano
2 banana peppers
8 cloves of garlic,
paprika
1/2 sweet onion
1/2 cup water
1/2 cup vinegar (I used white and apple cider vinegar- basically because I did not have enough of either one)
Handful of dried pineapple
Bring to a boil, and then simmer for 35 minutes. Cool. Blend to a thick sauce.
Enjoy!
I think next time I might add mint. :)
We have another batch about to ripen.
We are calling it JJ's Potion #9. :D
ETA: Don't forget to wear gloves.
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Yum, that sounds good! I wouldn’t have thought of pineapple. Why dried? Is it a texture thing?
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Hmmm. I have a shit ton of jalapenos. By, blend, do you mean with a blender? I don't have one of those...
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Dried because that is what I had!
Blender or a food processor would work.
Sent from my iPhone using Tapatalk
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I'm going to have to borrow a blender or food processor then. It's not something I'd use regularly, so not sure I want to buy anything to add to the stuff in my cabinets.
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This is a great buy nothing request. :)
Looks yummy, jan!
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the pineapple makes perfect sense with habanero, IMO
as an aside, if you've got a habanero or two to spare, lemon-habanero margaritas are really delicious
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the pineapple makes perfect sense with habanero, IMO
as an aside, if you've got a habanero or two to spare, lemon-habanero margaritas are really delicious
recipe? I did google and find a ton of Mango Habanero Margaritas.
Thanks
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Oooh. That sounds good! A local mexican place does an tequila infused with chipotles & pineapple. It's great in a margarita but also yummy with a splash of soda when I'm cutting back on the sugar.
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recipe? I did google and find a ton of Mango Habanero Margaritas.
Thanks
start by muddling as much habanero as you want in the bottom of a shaker (if I'm making two margaritas, I would muddle half a small habanero, with some but not all of the seeds... I like to have the heat, but still be able to taste the drink)... then it's just like a classic magarita substituting lemon juice for the lime (1 part lemon juice (scant), 1 part orange liqueur, 2 parts tequila, shake with ice and strain)
I often zest lemon and/or orange rind in the salt before rimming the glasses.
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That sounds delicious.
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Yes, it does. It is on the menu for Saturday. Thanks~
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Here is a recipe for 2020. This turned out wonderfully.
Minty Habanero Pepper Sauce
7 habaneros, stems removed.
2 jalapenos
2 banana peppers
8 cloves of garlic,
Tumeric
1 small Vidalia onion
2 TBS sugar
1/2 cup water
1 cup apple cider vinegar
A splash of balsamic (this was an accident. I love Balsamic, but it changed the color - so make it optional)
Bring to a boil, and then simmer for 15 minutes. Cool. Put in a food process along with about 1/2 cup packed fresh mint leaves. Blend. If the sauce is too thick, add additional vinegar and/or water.
Enjoy!
We used a dash on top of a hummus smear on a cracker. Tasty.
For dinner, we seared tuna, and put on a bed of arugula. Then, a couple of stripes of Balsamic glaze. Top with a few avocado slices, then drizzle with the minty habanero sauce. This was fab.
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I set some hot peppers from the garden into a salt brine and will hope for a good fermentation! If it works (and no mold), I'll blend them up with vinegar, honey, etc. and see what I come up with.
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Today's CSA share included a bag of Shishito peppers. I thought they were supposed to be mild so I grabbed a nice red one and munched it like a snack. Ruh roh! :fiery: Google (now) tells me that one-in-ten Shishitos are fiery. Looks like I hit the jackpot. :hah:
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I set some hot peppers from the garden into a salt brine and will hope for a good fermentation! If it works (and no mold), I'll blend them up with vinegar, honey, etc. and see what I come up with.
We are in full pepper sauce production mode!
This year, I have two that I am working on. A ghost pepper, mango, habanero concoction and a cherry bourbon ghost pepper blend.
(https://uploads.tapatalk-cdn.com/20210828/8e597e8e62ca58875869668cdc685ff1.jpg)
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I wish we could grow peppers here, in abundance. I have in the past nursed a plant all summer to three jalapenos. I can buy them from a local greenhouse, but they cost $0.75 per pepper. Much less expensive to purchase hot sauce than make it... and cost prohibitive to make it for the joy of it.