I’ve got about 50 habanero peppers that are waiting for me to do something, so I need a good hot sauce recipe that won’t be too blazingly hot, will be good for all purpose spicy dishes, yet stay.
Any suggestions? I’ve heard of some mixes with carrots, some with tomatoes, but I thought I would tap into the borg and see what you all thought.
steve
maybe put a note at the top of this blog that says “notice: if this webpage is completely unreadable, try the rss feeds, which tend to be formatted legibly.
jeffreyw
Pickle those babies and use them as you go.
Keith
Suggestion a) from-scratch jerk chicken, b) one of those dried pepper stringies using most of the peppers, and use the rest for chili and drunk house guests.
Olive Oyl
Tell the wusses to bring their own sauce.
Bill
Not too blazingly hot and habanero doesn’t exactly go together.
A local restaraunt uses them to make the best Madras curry around.
LT
Mix them with some hippies; put in cloth bag; punch repeatedly.
Judging by the last week or so, that should go over very well here.
tdd
Dry them and save em for later. Habaneros have no flesh value, they only bring the heat and flavor.
MikeJ
OT: Here‘s what I went to see today.
Was pretty near the plane while it was parked at KBFI, but they ran everybody off before the motorcade showed up.
Violet
Don’t forget to wash your hands after cutting the habanero. It’s easy to forget and then touch your eye. OUCH.
Keith G
1. Hold back a few to use fresh.
2. Do what Jeffrey said.
LiberalTarian
Aka Scotch Bonnet peppers. No, I don’t know why they are called that.
Violet
Habaneros are really hot. If you want a salsa that isn’t too hot, you’re better off going with a different pepper.
TuiMel
KBFI = Boeing Field outside Seattle for non-locals and locals not in the know, such as myself.
TuiMel
KBFI = Boeing Field outside Seattle for non-locals and locals not in the know, such as myself.
beltane
Habaneros are not American. Show us your papers, please.
Svensker
@Violet:
Or other parts. Speaking from personal experience.
chopper
make a belizian-style. just keep the peppers raw so you don’t lose the fruitiness.
i made a batch 2 weeks ago, worked out great. sweated some onion and garlic and carrots for a bit, threw in the peppers and some vinegar etc etc and ground the bitch up.
left it for a day or two and adjusted the salt and vinegar levels. it’s really good.
RareSanity
Is this possible?
morzer
Eye of Newt and Toe of Goldberg?
Gin & Tonic
Mangoes balance the flavor well, and mellow out the heat.
abo gato
50 habaneros, not blazingly hot?
Not gonna happen, pal.
Those two things do not go together, and I say that as a hot sauce loving, hot pepper eating, Texan who has grown all kinds of peppers and eaten them all.
Those things are on another planet, hot wise.
Violet
@Svensker:
Yeah, me too. I cut them on a paper towel or wax paper so there’s no residue on the cutting board. Immediately after chopping, wash my hands and the knife. Those things are dangerous.
Kind of funny story: I grew a habanero plant by accident (it was mislabeled at the garden center). I lived in a house with three other people, and one housemate’s parents came over and saw the pretty orange peppers on the plant. They didn’t know what they were and picked one and ate it. I think steam actually came out of their ears. LOL. I still get reminded of that story when I see them.
Unabogie
@tdd:
+1. Dry them, grind them, and die happy.
LT
@Svensker:
So you wanted this:
jl
“I need a good hot sauce recipe that won’t be too blazingly hot”
Put part of one habenero in the sauce and pickle or freeze the rest for later. Get some Jalapeno or Serrano peppers and finish the sauce with them.
I am assuming that Cole got these habaneros from his garden, and that he grew some sensible peppers in adjoining rows.
neill
My favorite is made by these folks here in Eugene.
It’s called Ha Ha Habanero, and they say it is “very,very hot” but…
it doesn’t make me scream like I sometimes like…
and I always ask for it “in” the burrito and “on the side” to be sure to get a good dose.
Be great if they gave up the recipe…
Bucky55
Some recipes I likeL
1. Basic
Ingredients:
4 cloves of minced garlic
1 cup of diced red onion
3 cups of diced tomatoes
3 tablespoons of extra virgin olive oil
2 medium chili peppers
4 habanero peppers, seeded
1 cup of distilled white vinegar
2 teaspoons salt
2 teaspoons white sugar
Directions:
1. Over medium heat in a large saucepan, heat oil and add the onion, chili peppers, habanero peppers and garlic. Cook for 3 to 4 minutes, or until the onions begin to brown. Stir continuously.
2. Reduce heat. Add the vinegar, tomatoes, salt and sugar. Stir until the tomatoes break down. Roughly 6 minutes.
3. Place mixture in blender and blend until a puree is formed.
4. Pour mixture through a fine mesh sieve.
5. Let mixture cool for an hour.
There you have it. Pretty simple and can be done in under an hour. This sauce is delicious on just about anything.
2. A little different, but good
Your habanero hot sauce recipe require doing business directly with the intimidating chili peppers, as a result always wash your hands thoroughly after handling them. Accidentally touching your eyes afterwards could result in agony!
Ingredients include:
3 plum tomatoes
1/4 cup water
Fresh habanero chilies(1 to 3)
2 Garlic cloves unpeeled
Juice of one orange and one grapefruit
Salt and ground- pepper to taste
Begin by heating a cast iron skillet over medium- low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, for about 20 minutes. Transfer tomatoes to blender and add chilies to blender after removing the seeds/stems. Peel the garlic and add it to the blender as well. Add water, orange juice and grapefruit juice. Puree until smooth. Season to taste with salt and pepper, then serve it at room temperature.
3. Mango Habanero Hot Sauce Recipe
Ingredients
1 tablespoon Vegetable Oil
4 Ataulfo Mangos peeled and diced
1/4 cup Onion chopped
1 Dried Habanero Chile
1/4 cup Lemon Juice
1/4 cup Ketchup
3 tablespoons Sugar, Salt and Pepper
Preparation
Heat oil in a small saucepan, add mangos, onions, and habanero chile. Cook until onions are soft and translucent. Add lemon juice, ketchup, and sugar, stirring till mixture comes to a boil. Reduce heat and simmer for 30 minutes. Remove from heat, let cool. Blend in blender till smooth consistency. Season with salt and pepper.
4. Fresh Habanero Hot Sauce Recipe
Ingredients
1 1/2 pounds Organic Tomatoes
1 1/2 tablespoons Vegetable Oil
1 small White Onion thinly sliced
1 Habanero Chile halved
Salt to taste
Preparation
Roast tomatoes under broiler until blackened. Cool then peel, collecting all the juices with the tomatoes. Coarsely puree tomatoes and juices. In medium saucepan heat oil, add onion and fry until deep golden, about 8 minutes. Add the tomatoes and chile halves and simmer 15 minutes, stirring often until reduced but not dry. Taste and season with salt. Use sauce with tamales, fish dishes or to add spice to any Latin dish. Covered and refrigerated, the sauce will keep for several days. It also freezes well. Other chiles to use are jalapeno or serranos (3-5).
5. Recipes in this file:
Last modified 12/11/09
1. Aunt Lindy’s Habsolutely Mango
2. Home-Style Inner Beauty Hot Sauce
3. Red Dog Tavern Armageddon Sauce
4. Sambal Bajag
5. Spicy Island Hot Sauce
6. Yemenite Zhug (Yemenite Hot Sauce)
7. Spicy Cilantro Sauce
8. Uncle Steve’s HOT Oil
9. Beware Hot Sauce
10. West Indian Pepper Sauce
11. XXXXX-Hot Carribbean-Style Hot Sauce
12. Chipotle Sauce (Hot!)
13. Smoked Chili BBQ Sauce
14. Spicy Texas Barbecue Sauce
15. Tomatillo Chipotle Sauce
16. Nuclear Salsa
17. Chile De Arbol – Picante Sauce
{ Exported from MasterCook Mac }
Aunt Lindy’s Habsolutely Mango
Recipe By: Lindy Nearman; usHOTstuff.com/Lindy.Recipes.htm
Serving Size: 1
Preparation Time: 0:00
Categories: Fruits Aunt Lindy’s Hot Sauce
Amount Measure Ingredient Preparation Method
6 whole Mango peeled and seeded
7 whole Kiwi fruit peeled
7 whole Habanero chile pepper (fresh) stemed and seeded
4 whole Lime, juice of
3 whole Lemon, juice of
4 tablespoons Orange juice, frozen concentrate
1/3 cup Vinegar, white
1 teaspoon Salt
2 cups Water
In stock pot add Habaneros, water and salt. Slow boil for 15 minuets. then drain, saving 3/4 cup of water.
Puree in blender the saved water and all ingredients except vinegar. Return to stock pot and simmer on medium low heat for 10 minutes, stirring constantly. Remove from heat and stir in vinegar till slightly cooled.
Keeps in refrigerator 4 months or can and process. Refrigerate after opening.
Aunt Lindy’s Recipes: usHOTstuff.com/Lindy.Recipes.htm
Uncle Steve’s Hot Stuff product list is available at:
usHOTstuff.com/ChilePowderDriedPeppers.htm
—————
Serving Ideas: Sweetly Hot and Spicy ideal for chicken, pork or fish.
Page Index
{ Exported from MasterCook Mac }
Home-Style Inner Beauty Hot Sauce
Recipe By: Unknown Internet Poster
Serving Size: 10
Preparation Time: 0:00
Categories: Hot Sauce
Amount Measure Ingredient Preparation Method
12 habaneros
1 mango
1 cup yellow mustard use cheap
1/4 cup brown sugar, packed
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon cumin
1 tablespoon chile powder
1/2 teaspoon salt or to taste
1 teaspoon black pepper
Seed peppers as your wisdom guides you. Cut up and put in food processor with chunks of peeled, pitted mango. Process until uniform but some small hab pieces remain. Mix in a bowl with other ingredients. Recipe says it should keep in fridge forever in covered container.
—————
Notes: I used 8 habs, all but one roughly seeded. Plenty hot.
I used red wine or balsamic vinegar.
Don’t use fancy mustard, must be cheap stuff.
5. Red Dog Tavern Armageddon Sauce
Recipe By: Kit Anderson
Serving Size: 1
Preparation Time: 0:00
Categories: Hot & Spicy Hot Sauce
Amount Measure Ingredient Preparation Method
15 whole Habanero chile pepper stemed & not seeded
1/4 cup honey
4 cloves garlic
7 ounces bottle “Taste of Thai Chile Garlic Sauce”
Blend and eat. Be careful cleaning the blender.
6. Spicy Island Hot Sauce
Recipe By: Unknown Internet Poster
Serving Size: 1
Preparation Time: 0:00
Categories: Hot Sauce
Amount Measure Ingredient Preparation Method
1 papaya* coarsely chopped
1 medium onion coarsely chopped
2 medium garlic cloves minced
4 habanero peppers* stemed and seeded
1 inch ginger root chopped
1/3 cup dark rum
1/3 cup fresh lime juice
1/2 teaspoon salt
2 1/2 teaspoons honey
1/8 teaspoon cardamom
1/8 teaspoon anise seed
1/8 teaspoon clove
1/8 teaspoon turmeric
1 pinch nutmeg
1 pinch cinnamon
black pepper
Combine all ingredients in blender and puree just until smooth, or about 1 minute (taking care not to overblend and aerate). Pour into a saucepan and bring to a boil, then simmer gently, uncovered,for 10 minutes. Remove from heat and allow to cool before bottling. Refrigerated, the sauce will keep approximatly 6 weeks. Makes 2 cups.
* sub 6 dried apricot halves, sub 1/3 tablespoon Uncle Steve’s Hickory Smoked-Dried Red Savina Habanero powder or fine flake.
Svensker
@Violet:
My son did that with a “pretty” pepper when he was 3 — just popped it in his mouth and chomped it. The screams could be heard for miles around.
General Stuck
Am building a sturdy workbench in the middle of the living room floor. There are tools and more tools all around. Lumber, more tools, more lumber and woodchips. I feel like Richard Dreyfuss building a minature Devils Tower in his living room. Probly a good thing I’m currently a single person.
Didn’t think of it, but now am wondering if it’s going to be too big to fit through the front door to go outside. I may have to convert the living room to a work shop. Idiot.
Svensker
@General Stuck:
:)
Violet
@General Stuck:
When one of my relatives met her eventual husband he had a disassembled lawnmower in the living room and kitchen. Is this a guy thing?
Go measure the doorways before you get any further. It’s easier to change it now than when it’s finished.
PeakVT
From FP, their 65 top global cities, in pictures. I’ve visited only 6 of the top 10.
morzer
@General Stuck:
What work will you do at your workbench, General? My retired father repairs clocks with great skill and enjoyment. I rather suspect he terrifies the neighbors with the technical details.
General Stuck
@Violet:
Too late for that. It will be very close, but can saw off the legs a few inches.
asdf
50 habanero peppers?
That’s not food, that’s a weapons project.
Jody
I made some into poppers once. That was an interesting choice…
Jack Newhouse
Not Blazingly Hot Salsa
50 habanero chiles
5 Jalapeno chiles
5 med. tomatoes
1 med. onion
1/2 tsp salt
fresh cilantro
place habaneros in compost bin.
Dice other vegetables, combine with salt and minced cilantro to taste.
(handle compost bin with caution)
General Stuck
@morzer: Mostly to sit my new table saw on for making picture frames. Plus I do some artistic carvings from wood now and then, but mostly have a room dedicated for that, except when needing to make larger cuts.
morzer
@General Stuck:
Good for you. I have occasional fantasies about learning to craft wood, but since I am the sort of person who glues his fingers today and drops the hammer on his toes, I have, after strong representations from the community, decided to suspend my artistic ambitions.
Violet
@PeakVT:
That’s pretty cool. I’ve been to at least half, probably more. I stopped counting. Have lived in several. Some were surprises. Interesting photos.
mak
Here’s a link to homemade Tabasco sauce, which involves simmering the chilies with vinegar and salt, then pureeing and cooling the resulting sauce. I’d be very interested in seeing how that turns out.
If you’re looking for something more immediate, and you’re not interested in making a standard (albeit high-octane) salsa, you could try a variation on this Thai seafood dipping sauce (which is basically fish sauce, lime juice, crushed garlic, (palm) sugar, chilis and cilantro). You can substitute the habaneros for the thai rat-shit peppers, and use it to dip shrimp, crab, lobster or clams/mussels. Of course, you’re going to have a bunch of habaneros left over, but as I believe Jeffrey noted above, they freeze just fine.
Goes great with beerse, too, especially on a hot day/evening.
EDIT: You can also substitute soy sauce for the fish sauce, though I’d use slightly less if the soy is the very dark Japanese/Korean variety.
Kmeyer the lurker
Try to trade your habaneros for serranos. Seriously, “I’ve got 50 habaneros and I don’t want anything too hot”? Too late.
demo woman
Read all the previous posts and then take out all the seeds and broil or char the skins. At this point they can be cooled and frozen. During the cold days of winter you can take out a tad and dice to add to a dish. Next summer throw away the remainder.
Foxhunter
@Jack Newhouse:
Holy schnikes, that was funny. Thanks for the laugh, Jack.
On a related note – in my ‘youth’, I grew the habanero in my grandfather’s garden. Thought it would be wise to dry roast them in the oven.
Epic fail. Could not go in the house for 6 or 8 hours due to the eye burn.
This was before the balloon juice blog, mind you…or the internet, for that matter. All I had was a seed pack and some stupid idears.
debg
Crescent Dragonwagon has a fantastic recipe for Chili Buzz, an indestructible, all-purpose mix of chilis, garlic, and vinegar. I make it whenever I get some chilis in my CSA share. It’s in her Passionate Vegetarian cookbook.
drew42
Make habanero jelly (plenty of recipes online).
Then spend an evening putting the jelly and cream cheese on your favorite cracker. Cool your taste buds with your favorite beer.
FFrank
How to cut habanero peppers:
1. small cutting board
2. plastic gloves
3. put cutting board in sink have water tricking on Habaneros to prevent eyes from burning.
4. If making a large batch of sauce make the sauce first. Then divide into batches. Then add habaneros to each batch to test. Just as a heads up. A single habanero pepper is usually hot enough to turn a normal batch of chile into a 6 on a 10 scale. So be careful on the quantity.
Now for wing sauce recipe. Makes a gallon and a half of sauce.
1 gallon Trapey’s Hot Sauce
1/4 cup black pepper (fine)
1/4 cup White Pepper (fine)
1/4 cup Red Pepper (fine)
1 cup Apple Cider Vinegar
1 cup red Wine (shiraz or merlot) the rest goes into the cooks in the kitchen
1 1/2 cups of Heinz Ketchup (thickener).
Mix in blender or mixer for 4-5 minutes, then heat until 160 degrees. stir and nobody with asthma should be allowed near the kitchen (windows must be open). Keep the dogs away, they will not like it.
Extremely tasty rates as a 3.5 on a 10 scales and the white pepper has a way of increasing the heat after about 3-4 wings. Sticks well to wings.
To make a 5 out of 10 heat 3 Habanero
to make a 7 out 10 6 Habanero
to make a 9 out 10 9 Habanero
if you want to make a 10 out of 10 just eat the damn habanero instead.
If making partial batches reduce the Habaneros by 1/3
Habanero’s are mini chemical weapons. do not eat them straight up, they can cause bad reactions in some people that can send people to the hospital.
freelancer (itouch)
Cole, wear thick dishwashing gloves. That is all.
Yankee Devil
Had a great recipe back in the day: In the oven, roast whole carrots, ends trimmed (about 10) tomatoes (8) yellow onions, peeled (2) bell pepper, doesn’t matter what color, (4) until completely done (and I mean “mooshy” in this case). Seed the habaneros (the seeds are pure evil) I would think not quite half of your yield of habaneros would be plenty here, puree with the roasted vegetables with olive oil (or butter, I prefer butter but that’s up to you) and salt and pepper. It’s hot as ever-loving hell, but so tasty your tears will be for more than one reason. And pickle the rest of ’em–they’ll be good for a nice long time.
trollhattan
@Jack Newhouse:
Hah!
I grew habaneros, once, and was quite successful at it too. I think I managed to use three, maybe, and tried giving away the rest. Maybe three that way.
They were pretty though.
Serranos are more my speed and, as a bonus, the plant is quasi-perennial.
asdf
Green chiles growing in the fields just down the road.
http://tinyurl.com/278ufee
fasteddie9318
@mak:
Since you brought up Thai food, I want to find out how peculiar I am. Two summers ago we grew a Thai basil plant and it really thrived, so after it grew enough I plucked off about half the leaves to make a Thai basil fried rice dish. I cooked it and my wife loved it, but I was so wigged out by the oyster and fish sauces that went into it (in small enough quantities that you could hardly taste them in the final dish, but OHMYGOD the stench while I was measuring them out) that I could barely eat any. I generally love Thai food although I have a hard time finding good Thai restaurants around here, but I just could not eat this stuff after I made it. Has anybody else experienced anything like that?
wasabi gasp
Atomic Dragon Turds: the habanero version of Atomic Buffalo Turds.
Joel
You could make Sambal Oelek, albeit a really spicy form of it.
TaMara (BHF)
I’m posting a peach/habanero salad dressing recipe tomorrow. That should use….one.
So, in honor of Balloon-Juice, John and Rosie, I thought I’d play along with the home game:
I am so screwed
Olivia
I have to tell you what I do when I have extra hot peppers. I use all different kinds and put them in a pot to slowly simmer in vinegar. You can grind them up first if you want but that can be painful. I put a hand full of garlic in, some salt and cook it till it is a molten mass. You probably shouldn’t cook it indoors. This is the only thing I ever use the side burner on my grill for. The fumes are unbelievable. When it is thick, I put it in small containers and freeze them. It takes about 1/4 tsp or less of this stuff to really heat up a big pot of chili. I give it to friends and they love it. One small container can last a couple of years because it takes so little to spice up a dish.
PhoenixRising
Did you also grow something that is non-weapons-grade? Poblanos, jalapenos, anything sensible? If so, use the habaneros to decorate and cook with the good stuff.
If not, and you MUST eat these peppers, my wife calls this recipe “Smoke ’em if you got ’em”:
Lay them whole on your gas grill, right on the flame, and flip them over as the outside roasts so that they puff up and get blackened. (Like a chile marshmallow.) Then place in a stockpot with its lid on.
Once they cool, you can slip into something more comfortable (like chain mail gloves) and core them. Coarse chop and freeze the results. Add to anything served in your region, such as mac n’ cheese from the box, and tell your friends it’s Santa Fe Style.
trollhattan
p.s. A serrano portrait.
http://www.flickr.com/photos/skeeterbytes/4008711415/in/set-72157617235921469/
dlb
Consider roasting on the grill–puncture to let the steam out, roast till the skin blackens, put in a paper bag or under a dish towel to let them steam for about 10 min, clean (get rid of the skin, seeds, and ribs), then freezing for use later. If you can’t face peeling and seeding 50 peppers consider freezing the peppers whole and peel/clean as you use them.
I do this mostly with poblanos and jalepenos that I buy already roasted so I have big bags of peppers in my freezer. Mostly I clean them before freezing, but when I’ve gotten large amounts of peppers and run out of steam I’ve frozen them without cleaning. You do have to watch for defrosted peppers that haven’t been cleaned– there is a ton of really hot water that comes out when they defrost–much more than on the cleaned ones which can make after the fact cleaning harder. Consider gloves if you are doing a big batch.
I really like the taste of roasted chili peppers–mellows them a bit but with habenaros it will still be really hot.
stuckinred
Dude in Texas attacked the police firing 100 rounds before he died. Wonder where he went to church?
SlothropRedux
First option – I agree w/Keith above. The NYT, of all places has had some great jerk recipes in it’s pages. The one for jerk pork a few years ago was great, and needed one or two MORE peppers than the recipe called for.
Washing your hands won’t work, the capaicin (the hot stuff) attaches to oils in your skin and can’t be fully washed off. Use latex gloves or simply resign yourself to some “aaawww shit!!!” moments.
Char over an open flame and toss ’em into a closed paper bag for about 10 minutes, then rub the skin off with the back of a knife, halve and seed ’em, and freeze them in good freezer bags (2 or 3 in a bag).
Make a wicked hot sauce and tell your friends to suck it up! Make a big pot of fresh corn chowder from your favorite recipe and add 1/2 of a minced pepper.
And as everyone has said, don’t ask the peppers to be what they are not. They are VERY hot. Remember this next year and only plant one or at most two plants!
Cacti
Habanero peppers & Sauce that isn’t too blazingly hot don’t really belong in the same sentence.
Violet
@TaMara (BHF):
Oh, he’s so cute! I hope you find his owner. Otherwise you are totally screwed. Are we suggesting names yet?
Allison W.
Spicy! this is much more exciting topic than tomatoes.
Violet
@SlothropRedux:
Gloves are best, but fat or alcohol can help get it off your hands. Try rubbing your hands in yogurt before you wash them. That’s supposed to get rid of the capsaicin.
mak
@fasteddie9318
Fish sauce stinks. There’s no getting around that, which is why most Thai kitchens are either outdoors or very well ventilated. The oyster sauce likely had nothing at all to do with your reaction.
To minimize the effects of “fish sauce nose,” we look for the Oyster brand here in the U.S. (for some reason, not nearly as stinky as the others. Oddly, we don’t use it in Thailand, just here). That, and don’t add the stuff to hot oil such that it will vaporize and spread (like, say, fried habaneros, aka pepper spray).
Either that, or just cook with it long enough that you (kinda, sorta) get used to it.
jeffreyw
Thread needs more doggies.
Wiesman
I have no habanero recipe but I would like to humbly suggest that while you are eating whatever tasty dish you come up with that you sing (or hum) the Canyonero jingle. You’ll thank me later.
Currants
@Keith: Yeah. What HE said.
Yellow Dog
Hmmm, salsa that’s not too hot with 50 habanero peppers.
Okay, start with 450 lbs of ripe tomatoes…
ksmiami
Mango, cilantro, turbinado sugar, chili powder, garlic, red onion, olive oil salt and pepper and habanero peppers cooked together for 20 minutes… You won’t be disappointed
Something Fabulous
@Svensker: Oh no, you too!? I have some friends who are ladyfriends, and they made some salsa, then… retired for the night.
The stories the next day were unbelievable. OUCHIE.
mak
@fasteddie9318
And, forgive me, Rule No. 1 re: fish sauce (which almost goes without saying but needs to be said): Use it very, very sparingly. It is the distilled essence of rancid anchovies. Marvelous flavor only in tiny, limited doses. Think of a bottle of fish sauce not as the equivalent sized bottle of soy sauce, but rather as a 25 pound bag of stinky salt.
Cacti
Mango & Tomatillo Salsa
1 Mango diced
2 tomatillos diced
1 roma tomato diced
1 red onion diced
1 Habanero pepper seeded and diced
1 tbsp white vinegar
Salt & Black Pepper to taste
Use disposable latex gloves, dice your ingredients and mix well w/ vinegar in a large bowl.
Goes well with Fish Tacos, Tilapia, Mahi Mahi, Sea Bass and Ahi Tuna
trollhattan
O/T Ted Nugent–still a dick.
http://www.sacbee.com/2010/08/17/2965507/rocker-ted-nugent-pleads-no-contest.html
MoZeu
I grew one habanero bush this year, just because they are pretty. Don’t think I’ll use them, although I will probably dry them and put them in a jar. I also grew four ancho plants. Now THERE’S an awesome and useful pepper.
But I’ve had a close encounter with the habanero, and I will tell you my story that you may learn from it, and perhaps be dissuaded from your plan.
Back many many years ago, I lived in a one-bedroom apartment in Center City Philly with my cat. I liked to make Christmas presents for the family, and one year got it into my head to make habanero salsa. Don’t ask for the recipe; don’t think I had one. I roasted the peppers. How many? Who knows. Maybe a dozen. Then into the food processor with lots and lots of carrot, vinegar and who knows what else. Oh . . . after removing the seeds. With my hands. My bare hands.
Well . . . pretty soon I was coughing badly, eyes watering like mad. Well, really choking is the better word. Opened all the windows, but to no avail. Throat and eyes becoming raw. Realized I was basically making mustard gas in my apartment. I poured the “salsa” into a closed container, rinsed the processor bowl in the sink, grabbed the cat and ran downstairs and outside. We took a nice stroll in the night air for about 30 minutes and returned to a somewhat improved atmosphere. By then, my hands were burning. I began to run them under cold water. This helped. Temporarily. Then they burned even more. So more cold water. Then more burning. Finally the big stainless steel mixing bowl filled with ice and water, me and my TV. Soaking. Until 3 or 4 in the morning. My hands were red and raw for at least a full day.
Now, I will say that the salsa was actually delicious and it probably took me about two years to go through my portion. Recipients claimed to like it as well.
But personally I would advise you leave the habanero salsa making to the professionals. And if not, please, please, do not cook or grind them up indoors. And wear gloves for God’s sake.
Best of luck to you.
PanAmerican
Smoke ’em. Chipotles are useful, flavorful and keep well, but yea, there’s too much heat there to use all of them up.
Triassic Sands
Violet, Cacti, and maybe others point out the obvious — if you want something that is not too hot, try using a different pepper. Some varieties of habaneros are among the hottest peppers extant and aren’t really designed to put in dishes for the typical Anglo-American palate.
Anne Laurie
@TaMara (BHF): Stupid question: Do you have an ‘Animal Control’ department in your area? When our new rescue Zevon took off the day after we’d brought him home, Animal Control was the first number I called. (And 15 minutes later, the vet hospital where the nice people who’d given Zeev shelter overnight took him called AC, who gave them my cell number, and Mr. Excitable Boy was “home” 10 minutes after that.)
mak
@ksmiami
That sounds awesome, though I may be tempted to stew it for an hour or three before chilling and serving.
mr. whipple
I make nachos with them. Just put some chips on a plate, top with cheese and a small slice of habanero. Nuke on high for 1 minute. Eat. Sweat.
As for people that think they are too hot, this hippy begs to differ.
On edit: we also make a very good habanero stuffed chicken breast. Must find recipe.
demo woman
It’s only August and we have had a few months of scary brown people. Next month all the scary brown people will be connected to Iran so it’s going to be important to have a site that we can come and relax. Wouldn’t it be nice to have a 9PM open thread that highlights animals and I don’t mean GOP animals.
debit
@TaMara (BHF): He’s a cutie pie! I agree. You are so screwed.
Bill Arnold
The one or two times I grew those things, we gave as many away as possible, then put the rest in white vinegar. I think some were whole and some sliced thin. The pickling reduced the heat to tolerable levels – good on pizza.
Used to nibble on them while working on a car outside in the fall/winter.
If I left a piece on the ground, it was soon covered with ants, so they’re probably sweet.
If you cut them up without gloves, be sure to wash hands well with detergent, then wash again, and again, then be very careful about where your hands go for the next 12+ hours.
Cacti
@mr. whipple:
I can’t believe he chewed up and swallowed a whole Bhut Jolokia.
mr. whipple
@Cacti:
Dood is awesome.
Hot Bajan Chicken, from The Whole Chili Pepper Book
3 habs, seeds removed, finely chopped. Minced, if you will.
1TBS Tabasco
4 chicken breasts
6 scallions, finely chopped, greens included
3 cloves garlic, minced
2 TBS lime juice
2 TBS chopped parsley
1/2 tsp. ground cloves
1/2 tsp. ground black pepper
1 egg
1 TBS soy sauce
flour for dredge
3 cups breadcrumbs
oil for frying.
Cover chicken with water and simmer for 30 minutes or until tender. Cool. Cut deep slits in each piece or slit open lengthwise.
Prepare Stuffing: Combine chilis, scallions, garlic, lime juice, parsely, cloves and black pepper. Stuff this paste into the chicken.
Beat egg, soy and Tabasco. Dust stuffed chicken in flour, dip into egg mixture, roll into bread crumbs. heat oil to 375 and fry chicken 3-4 minutes per side.
Cliff
@jeffreyw:
here is more doggies:
http://mollymaesden.blogspot.com/2010/08/walk-of-course-i-wanna-go.html
MikeF
As others have said, wear gloves!
A few years ago, I tried out a marinade for grilled chicken that included olive oil, orange juice, parsley or cilantro, some other stuff – and a bunch of habaneros. I had no idea gloves were required equipment, so I just went at ’em barehanded, chopping, mixing, and ultimately rubbing the resulting paste right onto the cubed meat. I washed my hands right afterward, but of course that’s no match for the chili oils.
The worst thing is, the skin’s reaction is delayed, so before it got uncomfortable I had ample time to do things like: rub my eyes; scratch my arms; and tragically, take a leak.
A cold shower was the only way to get any relief, and it took at least an hour of furious scrubbing before the worst of it was over.
wobbly
Spare me this crap.
Who cares about your cat, your dogs, and your meals???
Maybe you should just marry somebody. She’ll care about about your dogs and cats and food and free you up to comment about the big issues of the day.
cleek
if you can duplicate Marie Sharp’s habanero + carrot hot sauce (holy fiery shit, it’s delicious), you’ll die rich. of an anal hemorrhage.
debit
@wobbly: We care, obviously. Is your scroll button broken?
Violet
Was just out running an errand and the shop had CNN on. Apparently Dr. Laura isn’t renewing her radio show contract at the end of the year. I guess it’s because of her N-word usage.
lamh32
@Violet:
Did Dr. Laura “chose” not to renew her contract, or was it “chosen” for her by her employer ??
lamh32
OT, but since there is no Open Thread yet, gonna post it here:
Dems could learn a thing or two from Sen Sherrod Brown (D-OH) on how we should be responding to questions about Cardoba House!!
Brown turns the mosque “issue” against GOP
by Jed Lewison
jeffreyw
Thread needs more cookies.
Kristine
@TaMara (BHF): Oh, he’s got the crazy face. runrun–chase tail–runsomemore–barkatthetable–runrunrun–fallasleepfortwoseconds–PLAY!!!!!
morzer
@wobbly:
How is your wife reacting to being chained to the stove, Wobbles?
Tim F.
Pro tip: unsweetened dehydrated cranberries (e.g., NOT Craisins) perfectly balance the ridiculous hotness of a dish like lentils and rice cooked with fresh basil, diced veggies, a little ginger and other Indian spices as you prefer, and lots of habaneros. Serve with cold plain yogurt and pita bread and you have an American cultural mutt of awesome.
morzer
@Kristine:
Is this ED Kain? It sounds more like Brett Favre to me!
Violet
@lamh32:
Not sure since the TV was on mute. I think she chose it because she’s finishing out the year. If her employers chose it they’d probably want her gone sooner.
I think Sherrod Brown did a reasonable job of handling the question. But whoever is questioning him didn’t press him on the issue and let him get away without taking a stand “for” or “against.” Not every interviewer would do that.
jeffreyw
@Cliff: Yes! Lets go for a walk!
And let’s not take that one, cause he’s too slow.
Tim F.
BTW, has anyone else noticed that, accounting for the ultra-violence, Starcraft II is basically Firefly: The Game? Just
threadjackingasking.birthmarker
@mak: I wanted to make the so called fish sauce the local Thai restaurant used on its noodle bowls. It’s actually like a mild sweet and sour sauce. The recipe I found called for 1 1/2 tablespoons of fish sauce. The sauce was inedible, and the kitchen stank for the rest of the day. A retry with a teaspoon or two worked much better for my American taste!
Xecky Gilchrist
I’ve got about 50 habanero peppers … Any suggestions?
Call the bomb squad. Yikes.
Phil
The absolute and total evisceration of the Democrat party occurs in only a little over two more months gentlemen. Remember, the GOP was literally even with the Democrats on the Congressional ballot preference on the days leading up to the ’94 elections, en route to them winning 50+ House seats. The latest Gallup poll shows the GOP even again.
And by “even again”, I mean with an 8 point advantage over the Democrats, which for the record, is the highest it has ever been in the history of Gallup polls.
Or as Nate Silver recently said, “I don’t think people fully comprehend how scary the generic ballot numbers are for Democrats.”
If the election were held in the next week, the GOP would pick up 60+ seats in the House and they’d win the Senate as well. Barry has completely destroyed your party, and it only took two years.
Tick tock tick tock gentlemen.
scav
@morzer: Yeah, I actually had to wander back because I was so mesmerized by the thought of wobbly’s home life with his dedicated admiration and support staff while he was off pontificating about the important things in life (which apparently don’t involve anything so mundane as friendship, food and ways to amuse millions with unintentional misuse of mops and habaneros).
morzer
@Phil:
Well, it took your party eight years to wreck America. Give people six months of the current version of the GOP, and watch them string up the b*stards from the lamp-posts.
Tick tock, indeed.
Tim F.
Addendum to pro-tip above: add a fistful of the cranberries just as the rice/lentils are done cooking and start to cool down. That prevents their bittersweetness from diluting into the sauce.
John Cole
@TaMara (BHF): Your new dog is adorable.
Been there, done that.
Seebach
John Oliver: “You CAN build a Catholic church next to a playground. But SHOULD you?”
I loves it.
Martin
@General Stuck: Nice.
My favorite workbench is made from plain 2x4s. I ripped the sides square and reduced them to 1½” x 3″ and laminated them opposing grain side-by-side to create a 3″ thick benchtop. Drilled 1″ holes every 18″ and threaded a 1″ dowel through along with poly adhesive to keep it flat. Squared it up, sanded it, and built a beefy base that allowed me to unbolt it (and therefore get through my front door if the need ever arose). Finished the top with boiled linseed oil and every few months I scrape it down, give it a very light sanding if need be, a bit more linseed oil and it’s good as new. I think it cost about $60 all told and took a day to make.
debit
Why do I have the mental image of Phil furiously masturbating while muttering “tick tock, tick tock, TICK TOCK!”
Phil
@debit:
Hey, whatever helps you sleep at night.
debit
@Phil: Tick tock, Phil. Remember to use lotion so you don’t get chapped.
Phil
@debit:
Actually I’m fine thanks. It’s been quite fun watching the nation give a complete and total repudiation to everything you and fellow “progressives” believe in.
Come November, “progressivism” will end up in the dustbin of history where it belongs. The only question then is what you choose to label yourselves the next time in an attempt to fool voters.
And then the country will just rinse and repeat.
Yutsano
Wow, I can’t believe no one went for the obvious.
Slice 5-6 habañeros. Insert into a 750 ml bottle of vodka. Allow to steep about a week. Best mixing vodka you will EVER have.
@Phil: When a generic Republican runs in an election, then I’ll get worried. In the meantime, 435 reps have local races to prep for. Now go back to bed the adults are talking.
demo woman
One of the problems with trolls is math.. Barry has been in office for two years. Yeah right. The President was inaugurated in January in 2009. I can’t believe all the trolls trying to blame tarp and and the financial melt down on President Obama
Phil is a silly boy.
MagicPanda
@birthmarker: Different brands of fish sauce taste quite different in terms of overall flavor as well as saltiness, so the proper amount to add to a recipe will depend quite a bit on brand. In general, lower grade fish sauces tend to have more of a harsh stinky taste and higher grade fish sauces will have a rounder (but still somewhat stinky) taste.
I personally find Tiparos to be too stinky and prefer Squid brand, but others have had good luck with Golden Boy or 3 Crabs.
morzer
@Phil:
Sounds like someone is thinking about a permanent majority. How’s that going for ya, Karl?
jl
@Yutsano:
“Slice 5-6 habañeros. Insert into a 750 ml bottle of vodka. Allow to steep about a week. Best mixing vodka you will EVER have.”
I do hate that hot pepper vodka. I think it is best mixed with find loam at the bottom of a hole, then filled up in consideration for public health.
But different strokes for different folks.
Violet
@Yutsano:
What does that do to the vodka? Does it make it hot? Sorry if I’m being dim, but I’m intrigued by what happens and why it’s good.
Mike in NC
Is that your McEstimate? Time to go fuck yourself, clown.
amorphous
Here. That is all.
Yutsano
@Violet: It does make the vodka VERY spicy. It also releases alcohol soluble flavors from the chile and infuses them in the vodka. The result enhances the inherent fruitiness of the pepper as well as intensifies the taste itself. But be VERY careful, it can be overdone. It’s for flavor not getting smashed.
@jl: Hey haters gotta hate I feel you dawg.
Peter
If you remove all the membrane and seeds, you can moderate the heat pretty dramatically.
They make this wicked condiment in Belize where thinly sliced onions commingle with shredded habañeros in vinegar for a while. It’s great on coconut rice and beans.
I made a hot sauce last summer by juicing the peppers along with a ton of watermelon and a little radish and carrot and adding vinegar and salt. It didn’t suck.
And I like to caramelize carrots and habañeros, then purée them, then fold them into coconut risotto with kidney beans.
And they dry well. Or you could always make pepper spray.
General Stuck
@Phil: All that spittle must have clogged your perspective there Phil. Reagan was at 35 percent in 1982 after winning 60 plus percent of the vote in 80. Dems cleaned the wingers clock, but Reagan and wingnuttery didn’t end up in the dustbin of history. Obama is around 45 percent approval having inherited a couple of mismanaged wars and a totally broken economy after 8 years of your heroes running the show. You may want to hold off popping the champaign cork as the air waves are about to get hit with the simple message the party of GWB, now do you really want them back in charge? American voters have short memories, but not that short when the witching hour comes and they only have two choices.
Dan
Kimchi you can make a lot of that crap +4.
SiubhanDuinne
@TaMara #55
@Violet #63
*Are we suggesting names yet?*
In honor of the thread, may I suggest “Habañero” — “Hobby” for short.
He is totally a charmer, BHF. You are indeed so screwed, and it’s one of the best days of your life.
demo woman
This is for Phil. Propaganda
The NYTimes has an article about two documentaries being released, one the Pat Tillman Story and the other is An unfinished Story. Both deal with governments trying to paint a different picture of the truth.
night all
Violet
@Yutsano:
Sounds interesting. I don’t drink much so it’s probably not worth it for me to make my own. I do love a G&T on a hot day, though. Or a margarita and Mexican food.
So somewhere I ran across this hilarious conference. It’s the Defending the American Dream Summit, brought to you by the Americans for Prosperity Foundation. It’s being held in a week or so in D.C. and is fun for the whole family. Example:
Liberty-loving filmmakers! Meet other teens who love liberty just like you!
And my favorite part from their agenda:
They’re not even pretending it’s the “Restoring Freedom Rally” like Beck calls it. They’re just calling it the “Glenn Beck Rally.” At least they’re honest.
jl
@Yutsano: I am not a total hater. I share Violet’s concern about what that hot pepper might do to a delicate liqueur like Vodka. Have you tried the recipe with Everclear? Now, that sounds like a mighty fine pairing!
Now I have to go out in my bathrobe and slippers and yell at some kids to get off my lawn, so I will check back to hear about everyone’s habanero adventures.
mr. whipple
A couple nights ago JC linked to CrankyKaplan, who’s been cracking me up ever since.
“FUCK FUCK FUCK FUCK DIVORCEE PUTTING GODSPELL LP ON THE TURNTABLE FUCK FUCK FUCK FUCK”
LOL. Thanks, John.
Peter
@Violet: Wait– you love liberty? Me too!
Phil
@morzer:
Nope, people who project permanent electoral majorities are always wrong.
Yutsano
WHY THE FUCK IS JESUS BOY ON THE COVER OF EA NCAA FOOTBALL 11??
You may now return to your regularly scheduled blogging.
El Cid
Jon Stewart is under assault by a Dick Armey.
petorado
I highly recommend latex surgical gloves when handling those habanero beasties. Once went gloveless roasting and peeling about 50 jalapenos a few years back … the nerve endings in my hands buzzed like a beehive all through the night, even after repeated washings. Learned my lesson.
Habaneros seem to have an affinity for anything bright and orange-yellow: mango, peach, golden tomato, mandarin orange and OJ. The sweetness helps “tame” the heat.
Don’t forget, they burn going out too.
Violet
@Peter:
LOL. So true.
Did you know there’s a website devoted to getting Glenn Beck to run for President? http://www.backbeck2012.com/
It’s a fabulous 2003 era website, with a must-view video by the founder and a poem imploring Beck to run. Sample verse:
Edit: Holy cow. Click on “Mission” and watch the video. This has to be a spoof. This woman has on so much makeup she looks like a clown.
Peter
That’s awesome. It’s like an awkward rhyming toast given by the ugly Uncle at the wedding of America and Satan.
I guess barebeck.com was taken.
Yutsano
I feel the need to link the whole Alton Brown hot pepper episode, he has some really good advice on what to do with the various beasties. He also recommends huge caution with anything hotter than a poblano, as capsaicin, the substance that makes peppers hot, isn’t water soluble.
@Violet: Words fail. It’s like they just cry out from the darkness “Here I am, come grift me!”
KG
@Violet: I really hope that is real, I really do. Could you imagine Glen Beck in a debate with Barak Obama?
SiubhanDuinne
@Violet #130:
Is *that* what the kids are calling it nowadays?
Violet
@Yutsano:
Aren’t you the Alton Brown fan? A friend of mine is friends with him. Says he’s a nice guy and lots of fun.
Another fantastic line from the poem. For context, in the previous stanza the poet is bitching about “career politicians.” Then this:
Banks, cars and healthcare were free? How did I miss out on that?
Yutsano
@Violet: It all got taken away by the death panels.
Funny thing is I HATED Alton Brown when I first saw him. Then I watched a few episodes and realized he knew what the hell he was talking about. After that I just plain got hooked.
Ash Can
I understand habaneros detonate on impact.
DougW
Peppers freeze really well.
Roast the buggers until bubbly black all around. Put them in a paper bag to steam (for 30 minutes after last were thrown in).
Put the peppers into a freezer bag (or container(s)) of your choice. Freezing will help the skin rub off.
Thaw, and rub off the skins and use in your super-hot salsa recipe. Otherwise, blend them with other peppers for something that doesn’t ignite your tongue.
There are lots of great recipes out their. For starters, search for Rick Bayless recipes.
Yutsano
@Ash Can: Only if you forget to seed them first.
Cain
@Yutsano:
I was going to suggest putting it into simple sugar syrup. That way you can add it to some margaritas and anything else like itand really kick it up a notch!
Right now I’m using Mad Monkey Pepper Vodka (a oregon special) so yum.
cain
Weird pro
Try this
1 fresh pineapple
1 orange bell pepper
1 red bell pepper
6-8 habaneros
1 jalapeño
1/2 tsp rice wine vinegar
1/2 cup cilantro chopped
Salt to taste
6 cloves garlic
2 cups diced onion
Dice up the pineapple and b peppers
Blend everything add salt to taste
Anne Laurie
@jeffreyw: Oooh, I would so adopt Renfield (who would “make me a very good offer”)! Just as well you’re so far away, because our latest accidental acquisition Gloria already thinks three dogs is two dogs too many…
john
Habeneros go well with black beans well fried, with lard or butter, almost to dryness–“refrito”–they add a really wonderful flavor.
Just remember to remove the (stewed) chiles before serving, or your guests’ heads will explode & they will hate you forever!
Bon appetit, John
TrishB
@wobbly: Well, aren’t you a little sexist piece of tripe.
TrishB
@TaMara (BHF): Too freaking adorable. He’s yours already. You know that, right?
Something Fabulous
@Phil: “gentlemen”?
asiangrrlMN
@TaMara (BHF): You are so screwed, but he is so adorable!
@wobbly: I say this in my best Jon Stewart imitation, go fuck yourself.
@Yutsano: TBogg is all over that shit.
Cole, I love habaneros, but the others are right. It’s one of the hottest peppers out there. There is no ‘not too spicy’ with them. That said, mango is a good levener. Still. It’s gonna be spicy.
Yutsano
@TaMara (BHF): In the Yiddish the term for what you are right now is ungestuppt. Of course if the puppeh is happy then you might as well keep him/her.
FlipYrWhig
@Violet: They’re “no longer free” not in the sense of “no charge” but because instead of conferring liberty they’re tainted by contact with the liberal government. Which, habanero-like, you just can’t scrub off. Which in turn is why you have to be careful when applying liberalism to your genital region.
khead
Habanero corn:
~2 peppers (depends on the person)
3-4 cups corn
2 cups heavy cream
Leisureguy
Here’s what I do:
Wash and remove the stems and put the habaneros into a blender.
I add 3-4 dried ancho peppers and 4-5 dried chipotle peppers, stems and core removed from each.
Barely cover with vinegar—any vinegar you like, though the original called for white vinegar.
Add 1/4 c salt—pure sea salt, not iodized (which would add a bad taste)
Blend. Pour into a pot, bring to a boil, cover and simmer 20 minutes. Let sit covered 20 minutes to cool some, then pour back into blender. Blend again, then bottle.
I use these bottles.
JR
Pepper vodka is a beautiful thing, so far as Bloody Marys are concerned. The airport tiki bar in Key West has a big glass water jug filled with peppers and vodka, and it cures my pre-flight hangovers better than anything else I’ve tried. I usually get a double mixed with tomato juice. But that said, if you put 50 habaneros in a jug of vodka and let it sit for a week, I imagine the glass would melt.
My suggestion: find a good, serviceable hot sauce recipe that requires 5 or so habaneros per batch, make ten batches, print up labels, and sell the bottles on the site with proceeds going to that overcrowded shelter near you. I’ll buy a couple myself.
db
mango, cucumber, radishes…. help add right juice and texture but help tame the heat a bit
throw in some red onion, garlic, cilantro, lime
great with chips, pork, chicken, seafood
Bernie from NJ
John,
I don’t have a hot sauce recipe to send you but you can use your peppers to spice up some soup. Take a piece of a pepper, put it in the soup bowl and smash it with a spoon before adding the soup.
Enjoy.
PS Use extreme caution handling pieces of habanero pepper! Don’t touch it with your hands and then go to the bathroom!
Monkeyfister
The Recipe to end them all:
1 pt fresh peaches
1 habanero seeded
1 clove garlic
1 small onion
3-4 TBS lime juice
3-4 TBS honey
1/2 cup +- sugar
1/2 tsp salt
1/4 to 1/2 cup vinegar
6 black pepper corns, remove before milling and straining.
some of the amounts are variable depending on your tastes, I like this sauce pretty sweet and so used more sugar.
process in processor, or chop all ingredients and put in pot over med low heat. simmer till fruit and vegetables are tender.
I use a Foley food mill to get the the sauce pretty smooth and then put it through a sieve to get it really nice.
pack in sterilized jars and process 20 min. for pts. 15 min. for half pts.
I’m telling you, you will love this sauce, if you want it hotter, leave the seeds in the pepper or add more peppers. One hab per pt. is about right for us for this sauce.
Cheers!
–mf
Cackalacka
Late to the party, but, as a lover of all things hot, I have a habenero addiction.
You can grind up the fresh peppers, throw them in a hot pot of vinegar, strain, throw it in the bottle. Done. Apochalyptic delciousness on demand.
Or, you can dry them out. As habs are fleshy, like bells, you can’t air-dry them like tabascos.
Get a Ronco food dehydrator, and with latex gloves on (important) de-seed/pith the habs, leaving the orange flesh, and put the dehydrator on a light setting (outside, lest you want to re-inact WWI trench chemical warfare) after 12 hours or so, you should have hab-rasins (they may carmelize during the drying process if you go too hot, won’t effect the capsum oils tooo much.)
You can subsequently place the dried habs in the freezer (no water damage), and pull them out/grind whenever you want to take your future sauces to the next levelS. I had a bumper hab crop two years ago, and am still pulling dried, frozen bad boys out from the summer of 08. Not as good as the fresh ones, but they get the job done.
kindness
I use a dehydrator with my habernero and when dry, crush it up into a powder and store it in an old spice bottle. Stays good for more than the year it takes me to get another batch.
You wanna use the 50 all at once? You a crazy man with a death wish.
Duh-OH! Sorry, didn’t see the comment above me before I posted this.
Vincent Cuenca
Use some to flavor cheap vodka. Use about 10 chiles for a big bottle, age about 6 months or so. Bring to parties and watch the fun. A friend of mine did this a while ago, and had great fun watching all the macho men go dashing to the kitchen after a shot of this. (Me, I asked for another after I stopped sweating.)
Cackalacka
@Vincent Cuenca: Ha!
I did the very same, and it is best for your proscribed humor (grab the drunkest, loudest group of fellas and challenge them to drink it.)
It also makes for the best bloody mary vodka you can imagine.
That said, drinking it straight, well, I like to say I turned a half-gallon of plane-jane Stoli into bottom-shelf tequilla.
Irish Girl
John, I have a similar problem. My hubby grows tons of peppers and we’re overrun. He likes em hot and I don’t. He’s been exerimenting with creating them as poppers for snacks (you know stuffed with cream cheese, breaded and fried). Then you could freeze them and defrost for parties or special occasions.
I like them best in jellies. So I’m going to try creating some green pepper jelly and see how it goes. If it works, I’ll have a great gift for the Holidays. I serve it on Ritz crackers, with cream cheese and a dab of the jelly. Yummy!
Ol'Froth
Head to the Sewickley Farmer’s Market on Saturday morning, see the ladies from Dream Thyme Farm, and pick up some cubed goat. Head home, and make a goat curry, adding a few of those habaneros.
dad23g
Forget the hot sauce. Make puerco pibil. This recipe is off of the DVD for Once Upon a Time in Mexico; it is the dish that the Johnny Depp character eats at every restaurant, and then kills the cook who makes the perfect version. I make this often and many people say it is the best dish they have ever had.
This only requires two habaneros so you can make it 25 times, which will make a lot of people happy.
Puerco Pibil
Ingredients
5 Tbl whole annatto (achiote) seeds
2 tsp whole cumin seeds
1 Tbl whole black peppercorns
8 whole allspice
½ tsp whole cloves
2 habanero peppers
½ Cup orange juice
½ Cup white vinegar
2 Tbl salt
8 cloves garlic
Juice of 5 lemons
Splash of high quality tequila
5 lbs pork butt – cut into 2 inch cubes
Directions
Grind the annatto, cumin, peppercorns, allspice and cloves to a powder.
Remove and discard seeds and veins from habanero peppers; chop peppers small
Mix spice powder, peppers, orange juice and vinegar together. Place in a blender. Add salt and garlic. Blend until smooth.
Add the lemon juice and tequila.
Place the pork in a Ziploc bag. Add the liquid mixture. Shake.
Line a pan with banana leaves (or foil).
Place meat on leaves.
Cover with more leaves.
Cover tightly with foil.
Roast at 325 for four hours.
Serve over rice.
If you want to make it hot, throw in a couple of seeds from the Habaneros before you put it in the pan.