Try Turbo-1's Habanero Sauce - Hot Stuff!

[Math Jeans]

I would bet that it isn't as hot or painful as Dave's Insanity! :)

Zz.

I've had Dave's Insanity. It is fairly spicy, but it is one of those hot sauces that you know has capsaicin in it. There is nothing wrong with capsaicin, but everyone is too scared to use too much of it. The thing I love about hot sauces made from habaneros is that people tend to get real brave with them :D. Personally, I chopped up a few habaneros and added them to my Dave's.

 

[turbo]

So you can "panda" to your wonts.

My wonts include Bob's Burgers. Sounds godawful, I know. However. This is New Mexico where green chile is an actual foodstuff, unlike most other places. Green chile tortilla burgers are great! If you ever in Albuquerque, check it out.

Sounds good. Every year, I make salsa from green tomatoes and green hot chilies (jalapeno, habanero, and whatever else is around) and onions That stuff is killer on cheeseburgers and quesadillas. I don't bother trying to grow tomatillos in my limited space, so I make do with small, tart, firm green tomatoes with pretty good results. By now, my friends and family know to ask before spooning home-canned salsas onto their foods, but this is a pretty popular one. One of my cousins gets a red, flushed face every time she eats this stuff on burgers, but it doesn't stop her.

 

[turbo]

I've had Dave's Insanity. It is fairly spicy, but it is one of those hot sauces that you know has capsaicin in it. There is nothing wrong with capsaicin, but everyone is too scared to use too much of it. The thing I love about hot sauces made from habaneros is that people tend to get real brave with them :D. Personally, I chopped up a few habaneros and added them to my Dave's.

I haven't had Dave's insanity. It might be good, but my all-around favorite commercial stuff was The Mex sauce made by the restaurant of the same name in Ellsworth, ME. It's not killer-hot, but it is 100% jalapenos with a wonderful flavor that goes well with burgers, omelets, meatloaf, you name it! Now that I've got a garden spot, I can make better stuff at home, including stuff that is tastier and/or hotter. For years before we moved out to the country, I always had a bottle of their hot sauce in the 'fridge and several more in the pantry as a back-up.

http://www.themex.com/

 

[Astronuc]

Dave's is pretty good. I have several different varieties of Dave's sauces including one of the private reserve.

I got started with Dave's After Death Hot Sauce at a restaurant in St. Louis. The chef provided a bottle from his private stock, and only upon request. He didn't provide to customers (general public) over concern for liability.

I need to start collecting Blair's hot sauces.


Meanwhile, turbo's package arrived.

Tried a few tablespoons worth.

Ausgezeichnet - that's great stuff! A masterpiece!

That's the best habanero hot sauce I've ever had! Sneaks up on you and then has a nice afterburn!

It had my nose running like nothing else I've had (more so than Dave's). Excellent!


Only problem is that I can't go near my wife after I eat this stuff.

 

[turbo]

I'm glad to hear that you approve, Astronuc. This is my best batch so far. Since my wife discovered a source of organic hot dogs with no chemical additives or MSG (under any of its 50+ aliases), I have been eating them regularly with habanero relish and yellow mustard. I hope this batch holds up until next season! I hate running out and having to use store-bought habaneros. The result is always disappointing.

 

[turbo]

I'm halfway through a new favorite sandwich. Tuna salad (with Cain's mayo, onions, green pepper and celery) on seeded rye bread with a nice layer of jalapeno relish. Habanero relish would have overwhelmed the tuna, but jalapeno is just right.

 

[Evo]

I decided that since we have a lot of members that love to set their mouths on fire that our PF Hot Stuff Guru should get his own thread.

 

[Astronuc]

I decided that since we have a lot of members that love to set their mouths on fire that our PF Hot Stuff Guru should get his own thread.

I saw this thread and thought I was having senior moment, because I didn't remember starting the thread.

Anyway, just to avoid any confusion, Turbo-1 is the Guru, and I'm just the devotee, consumer and aficionado.

Muchas Gracias, Evo!

 

[turbo]

Thank you, Evo. It is nice to have a thread dedicated to some of my favorite foods. I've been tying up the Food Thread a lot because this is the season in which I make most of my hot stuff.

 

[turbo]

I saw this thread and thought I was having senior moment, because I didn't remember starting the thread.

Anyway, just to avoid any confusion, Turbo-1 is the Guru, and I'm just the devotee, consumer and aficionado.

Muchas Gracias, Evo!

I thought the same thing - "where did that thread come from?" BTW, I consider myself still a learner, so I'm not a Guru yet. Most of my recipes are very basic, but basic is good when it comes to letting flavors shine through, IMO. I don't know if I can improve on this year's batch of habanero relish (the planets were aligned, I guess), but I have ideas for tweaking some of my tomato-based salsas.

To PF'ers that love hot stuff: Go to the illustrated (drop-dead simple) illustrated recipe above.

https://www.physicsforums.com/showpost.php?p=1462948&postcount=74

Note that that amount of salt, sugar, and molasses you'll add is proportional to the amount of vinegar you need to cover your ingredients before you cook them. If you start with 10 habaneros and all the cloves from a bulb of garlic, you'll need probably 1/2 cup of vinegar, 1/2 tsp of salt and sugar, and 1 tbs of molasses. You can tweak these, too, if you prefer more salt, or want to reduce sweetness. This is just to get you started. With a batch this small, you don't have to fool around with canning the relish. Just put it in a lidded container and toss it in the 'fridge. This let's you tinker with small batches to home in on your favorite, without having to use lots of canning jars, etc. For those of you that like hot, but don't LOVE hot, start with a mild variety of chili, like jalapeno. Once you have a recipe that you like, you can mix it up with other varieties of chilies. I really like this year's "clean-up" batch from when I pulled my pepper plants for composting. I found lots of jalapenos, super-chilies, and habaneros, and threw them all into one final batch of relish. The mix of flavors and burns is wonderful.

Edit: I do not cook these relishes for a very long time - only until the bright colors of the chilies start to dull. In the case of green chilies, this is when the brilliant green mutes to a more olive-drab color.

 

[Evo]

No, the hot sauce deserves it's own thread. Perhaps we can index the recipes. I'm thinking of merging the other hot sauce thread into yours, if you don't mind, it was a good thread also.

I'd like to find some way to split more threads out of the food thread if I can find enough interest in a single subject, or post some kind of index. This would make it easier for people to go to specific recipes.

BTW, this thread is listed in General Discussion Classics for anyone that ever needs a shortcut to find it.

 

[turbo]

No, the hot sauce deserves it's own thread. Perhaps we can index the recipes. I'm thinking of merging the other hot sauce thread into yours, if you don't mind, it was a good thread also.

I certainly don't mind. The more the merrier. I'm somewhat obsessed by the progression of my own recipes and don't always take the time to search for and learn from others, so more outside input would be wonderful. For almost 30 years, my wife and I have lived in apartments or rented houses, or lived in our own houses in locations where the opportunity to grow vegetables was partly or entirely non-existent, and we had to make salsas from whatever was available at farm stands and stores. For the last couple of years, I have been in total control of the species, growing conditions, and maturity-levels at harvest of all our vegetables, and the difference in the sauces and relishes is astounding. The time between harvest and processing of my ingredients can often be expressed in minutes, or just a few hours at most, if I have to scald and peel tomatoes, etc.

 

[Astronuc]

We need a ginger-habanero jelly.

Goes well with chicken or pork and as a glaze.

 

[turbo]

We need a ginger-habanero jelly.

Goes well with chicken or pork and as a glaze.

Darn you! If my wife sees this, I'll have to plant more habaneros next year. Shhh!

I hereby appoint Astronuc as head of R&D and head of Product Development. His job duties will include implementing all wild ideas and submitting the products to turbo-1 Hot Stuff Inc for evaluation.

 

[Astronuc]

I've got a bag of habaneros in the freezer with which to experiment. Muahahahaaaa!

And I'll be growing more next year. This winter I'll be amending the ground with more organic material.


Jalapeño + raspberry jam is nice on cream cheese and crackers. Jalapeño and raspberry jam is a good combo, and I imagine it might go well with duck.

 

[Astronuc]

Red-Currant Jelly with Habanero Pepper

http://www.thedailygreen.com/2007/05/25/red-currant-jelly-with-habanero-pepper/1882/

Brushed over grilled chicken and peaches right before serving (with extra served on the side), a sweet-hot glaze of red currant and habanero jelly adds a spicy punch.

Ingredients
2 1/2 pounds red currants, stems removed
1 cup spring water
3 1/2 cups sugar
1/2 teaspoon butter
1/2 pouch liquid fruit pectin (1/4 cup plus 2 tablespoons)
1/2 habanero pepper, seeded and cut into strips

Preparation
1. Make the jelly: Rinse and drain currants and transfer to a large saucepan. Crush the fruit using a potato masher, add spring water, and bring to a boil over high heat. Boil for 10 minutes. Run the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly bag or a colander lined with 4 layers of wet cheesecloth and let drip overnight.

2. Process the jelly: Transfer the juice to a large saucepan, add the sugar, and cook over high heat, stirring occasionally, until sugar dissolves — about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat and stir in the peppers. Sterilize four 1/2-pint jars. Pour jelly into the hot jars, leaving 1/4 inch headspace. Securely cap each jar and process using the boiling-water canning method for 5 minutes. Store in a cool pantry for up to 1 year.

I love red currant jelly, and black currant too! But red currant and habanero jelly sounds EXCELLENT!

 

[Astronuc]

Some background information

Habanero Jelly Recipe - http://www.cdkitchen.com/recipes/recs/1240/Habanero-Jelly86576.shtml

Ingredients:
3 fresh habanero peppers
1 cup finely chopped orange, red or yellow sweet bell pepper
3 cups extra fine white sugar
1 cup white vinegar (5% acidity)
1 pouch CERTO liquid pectin

Directions:

Take a pair of kitchen shears or a small paring knife and cut several small slits in each of the habaneros. This will allow the oil of the pepper to infuse the jelly as it is cooking.

Put the habaneros, bell peppers, sugar, and vinegar into a large saucepan and bring to a full rolling boil (one that does not stop when you stir it) over medium high heat.

Boil for a full 5 minutes. Stir the mixture constantly with a wooden spoon to avoid burning.

Remove pan from the heat.

Immediately stir in the pectin.

Remove the habaneros with tongs and discard.

Ladle the mixture into sterilized half pint canning jars, using a wide mouth plastic funnel, with two piece lids leaving 1/4 inch headspace.

Wipe rims with a clean, damp paper towel.

Apply prepared lids and rings; tighten gently. See manufacturer's instructions for how to prepare the lids and bands for the canning process.

Process in a boiling water bath canner, following manufacturer's instructions, for 10 minutes.

Remove jars to a wire rack to cool completely.

Store the processed jelly in a cool dry place for up to one year.

If you don't want to "can" the jelly for long term storage, you can ladle the hot mixture in sterilized heatproof glass jars with plastic caps, let it cool completely and store it in your refrigerator for up to 2 weeks.

Raspberry-Habanero Jelly - http://www.thatsmyhome.com/general/raspberry-habanero-jelly.htm

3 habañero peppers
2 sweet red peppers
1 sweet green pepper
6 ounces fresh red raspberries
2 1/4 cups water
1 cup vinegar
1 package Sure Jel Pectin
4 cups granulated sugar

Chop up the peppers in a processor until they are chopped up fine. Put all but 1/4 cup peppers in a saucepan with raspberries and water. Bring to a boil, cover and reduce heat to simmer and cook 15 minutes.

Press through a sieve or jelly bag. You should have 2 cups prepared juice. Return the juice to a cleaned pot. Add vinegar and reserved chopped peppers. Let cool 15 minutes.

Add pectin. Bring to a boil. Add sugar. Bring back to boil and boil hard for 2 minutes. Remove from heat, skim foam. Ladle into hot 1/2 pint jars leaving 1/8" headspace. Seal. Process in a boiling water bath for 5 minutes*.

*recommended by the USDA

The sites cited above have annoying popups and other garbage.


For those who can't wait - http://www.simplysmartliving.com/SimplyGourmet-Quick-Dip-Mixes-Pepper-Jellies_c_116.html

 

[turbo]

Those sound great, Astronuc. I'll have to dig up and post the sweet hot pepper jelly recipes that we use. Our nieces and nephews learned decades ago the the pretty pink jelly was habanero and was MUCH hotter and meaner than the plain green jalapeno jelly. Every Christmas, some kids tried to rope the other kids into putting the pink jelly on their cracker/cheese/sausage/bacon/sardine/smoked fish (just choose your toppings!) snack.

 

[Math Jeans]

Have any of you made (or attempted to make) a crazy hot gravy for thanksgiving?

 

[turbo]

Have any of you made (or attempted to make) a crazy hot gravy for thanksgiving?

I haven't, but I feel free to add hot salsas/relishes to any food that I eat, and that's a better way, IMO. Just be flexible and realize that most folks don't share your love of heat. When your mother starts figuring out how to turn turkey, vegetables, etc, into nice left-over meals, she does not need to have to deal with your need for heat. Lots of people could be turned off by that, so be flexible. Never push your love for heat on others - give people a chance to experiment, appreciate, and convert, and you'll have hot-pepper buddies to share recipes with.

 

[turbo]

I've got a bag of habaneros in the freezer with which to experiment. Muahahahaaaa!

And I'll be growing more next year. This winter I'll be amending the ground with more organic material.


Jalapeño + raspberry jam is nice on cream cheese and crackers. Jalapeño and raspberry jam is a good combo, and I imagine it might go well with duck.

I want samples ASAP! Why have I not been kept up to date on this!?

 

[Astronuc]

I want samples ASAP! Why have I not been kept up to date on this!?

You mean the habs or the jals and raspberry?

The habs have been in the freezer since last year. Do you think the samples would be OK if I mailed them express. And I'll send you some Thai hots from this year.


Also Corredoira's paper has 260 references! Great paper!

 

[turbo]

Also Corredoira's paper has 260 references! Great paper!

Is this qualified to hit the "hot stuff" category? Martin's work is driven by observations and when observation challenges theory, there can be sparks. The idea that cosmologists should leave everything on the table is not new, but it is contentious, especially when $$$$$ projects are highly touted publicly. There is a lot of money, a lot of reputations, and a lot of academic "bragging rights" that can be threatened by such openness and an insistence on epistemology.

Cosmology aside, my wife and I had a really nice supper tonight on the back deck (mid-70's) with grilled Atlantic salmon in dill sauce, grilled onions and potatoes, and buttercup squash. It's like early summer, but with no black flies or mosquitoes. HEAVEN! For a change, I did not haul out any salsas, chili relishes, etc. Just some Annie's Naturals ketchup for the potatoes and onions. I have some left-overs put up in a dish for tomorrow's breakfast, and expect to break out a jar of hot red tomato salsa for that.

 

[Astronuc]

I was just starting to read Martin's paper and noticed 26 pages, of which 6 were devoted to 260 references!

I'm halfway through the jar of habanero sauce! That stuff is addicting.

The initial sweetness is followed by a growing warm and tingly feeling and the afterburn is exquisite. I suggest you name it Turbo-1's Sweet Habanero Afterburn Hot Sauce.

 

[turbo]

I was just starting to read Martin's paper and noticed 26 pages, of which 6 were devoted to 260 references!

I'm halfway through the jar of habanero sauce! That stuff is addicting.

The initial sweetness is followed by a growing warm and tingly feeling and the afterburn is exquisite. I suggest you name it Turbo-1's Sweet Habanero Afterburn Hot Sauce.

Half-way through?! I might suggest some self-restraint because my output in that vein is very limited. Can you stand the withdrawal? I can live with the name, but it's pretty much a standard implementation of my chili relish that happened to correspond with a decent habanero crop. BTW, is the dill content OK or do you think I can dispense with that? My chili-head neighbor wants me to drop the dill, but I like the richness that it adds to the initial flavor.

Do you want to move up here and be my marketing manager? I have friends and relatives with arable land that we could lease, and I have access to cow manure and other fertilizers. It would be quite ironic to make Maine the center of scary-hot salsas and specialty chili relishes. --- Like Pace's "New York City?" campaign. On the other hand, the products should speak for themselves.

 

[Astronuc]

Half-way through?! I might suggest some self-restraint because my output in that vein is very limited. Can you stand the withdrawal? I can live with the name, but it's pretty much a standard implementation of my chili relish that happened to correspond with a decent habanero crop. BTW, is the dill content OK or do you think I can dispense with that? My chili-head neighbor wants me to drop the dill, but I like the richness that it adds to the initial flavor.

Well - Turbo's Sweet Habanero Afterburn Hotsauce is that great! I consume it by the table spoon. I could go back to Dave's Insanity, MadDog Inferno or Satan's Blood, but they're not the same. You've hit upon the right blend of sweetness and picante. Pain 100% is pretty good, but it's minor league stuff.

I'll send you some of my habs.

Do you want to move up here and be my marketing manager? I have friends and relatives with arable land that we could lease, and I have access to cow manure and other fertilizers. It would be quite ironic to make Maine the center of scary-hot salsas and specialty chili relishes. --- Like Pace's "New York City?" campaign. On the other hand, the products should speak for themselves.

Sure! Yeah, I noticed some available acreage up that way - not to far from your place.

 

[Math Jeans]

If I have extra peppers on my plant and don't know what to do with them, is it a good idea to just make chili powder from them? The reason is because chili powder lasts and is (in my opinion) very usefull. Is habanero chili powder a good idea?

 

[turbo]

The habs have been in the freezer since last year. Do you think the samples would be OK if I mailed them express. And I'll send you some Thai hots from this year.

I missed this! I have put away all my canning stuff for the year, so save the peppers for your own use, and I'll try to conserve on the better stuff and make a LOT more next year.

I'm in the process of ripping out most of the garden this week.

 

[turbo]

If I have extra peppers on my plant and don't know what to do with them, is it a good idea to just make chili powder from them? The reason is because chili powder lasts and is (in my opinion) very usefull. Is habanero chili powder a good idea?

It might work out fine - just beware that dessicating and grinding habaneros is probably equivalent to weaponizing them and you'll have to handle the powder carefully. Certainly not something that you'd want to have floating around in the air without goggles over your eyes.

 

[Math Jeans]

It might work out fine - just beware that dessicating and grinding habaneros is probably equivalent to weaponizing them and you'll have to handle the powder carefully. Certainly not something that you'd want to have floating around in the air without goggles over your eyes.

Ok, thanks. Just one more question. What would you say is the easiest way to dry them?