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

[jim mcnamara]

You can smoke chiles, dry them, pickle them, or salt them.

To make red chile powder, you have to let the chiles get red on the plant (best choice), hang em up in a ristra for a while - then open the pod, remove seeds and stems, then grind the pods however you want. We use a blender - covered. The pods shouldn't be soft/fleshy when you grind.
My neighbors make 10-15 20 foot long ristras, and the chile is usually gone before the next crop comes in from the field. The ristras sure are pretty in the Fall sunshine.

 

[Astronuc]

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

Slice them open and lay them out on a tray, preferably in the sun. If no sun, put them in the oven on a low heat and monitor them until dry.

My neighbors make 10-15 20 foot long ristras,

I've done that with cayenne.

For habaneros, I find it better to slice them open and dry them. For some reason, they seem more susceptible to a certain mold, so its best to dry them quickly or freeze them - or best - process them into a sauce or preserve.

 

[Math Jeans]

Thanks. All that's left is to get a spice grinder this weekend.

 

[turbo]

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

I don't know, MJ. I guess you could just hang them someplace warm and dry and see if that works. I've never dried chilies. I generally use them within minutes of picking them - a couple of hours at the most, so that they are at their most potent. Ask around - maybe someone you know has an electrical dessicator - used to dry fruits, etc.

 

[turbo]

I see I dawdled too long (phone call from a friend) and you got better answers than I could have given you in the meantime. Certainly, drying chilies very slowly might allow mold to get a foot-hold, like Astronuc suggests.

 

[turbo]

Astronuc, I have been trying to practice self-discipline with the red habanero relish, so perhaps there'll be some left when you come up next summer. I've been trying to eat jalapeno relish, or green habanero relish, or the clean-up relish (habs, jals, super-chilies) that I made up when I pulled my plants. They are all good, and like nothing you can buy commercially, but I LOVE the red hab relish with dill flowers. It seems mild, rich and sweet - until BAM!

We had quesadillas last night and I topped it with a sauce made up of one of our red-tomato salsas (overage in a non-processed jar) to which I had added overage from the other various batches of hot stuff as I canned them. Mmm!

 

[turbo]

I'm sorry. I just nuked a hot dog and roll, and had to dress it with a tsp of red habanero relish and a fat line of yellow mustard. I hope that there will be red hab relish left when you come back up.

 

[Math Jeans]

For habaneros, I find it better to slice them open and dry them. For some reason, they seem more susceptible to a certain mold, so its best to dry them quickly or freeze them - or best - process them into a sauce or preserve.

Well, I live in Arizona, so there is no shortage of heat and dry. I'm sure I won't have much of a problem.

When you say slice them open, do you mean cut them in half or just putting slits into them?

 

[Pyrrhus]

Hmmm this Tubo-1's sauce sounds delicious, where can i get it?

 

[turbo]

Hmmm this Tubo-1's sauce sounds delicious, where can i get it?

If you come to Maine, I will treat you to some.

 

[Math Jeans]

Hmmm this Tubo-1's sauce sounds delicious, where can i get it?

Step one: grow some peppers and garlic

Step two: beg turbo for the formula (or of course look a few pages back. But that is too easy)

EDIT:

If you come to Maine, I will treat you to some.

Or of course there is that.

 

[turbo]

Step one: grow some peppers and garlic

Step two: beg turbo for the formula (or of course look a few pages back. But that is too easy)

EDIT:


Or of course there is that.

At this point, you don't know If I am telling the truth or even if Astronuc is telling the truth. I would encourage you to give some credence to both of us, since we both love really hot stuff. Come visit and I will share hot stuff.

 

[Math Jeans]

At this point, you don't know If I am telling the truth or even if Astronuc is telling the truth. I would encourage you to give some credence to both of us, since we both love really hot stuff. Come visit and I will share hot stuff.

Really? I thought the habanero relish was good.

EDIT: actually. great.

EDIT 2: Who am I kidding? That relish was GODLY.

 

[Astronuc]

Turbo's Sweet Habanero Afterbuner Hot Relish (it's really a relish as opposed to sauce) is the best I've ever had. There is nothing to compare it to. Others might be as hot, but Turbo's Sweet Habanero Afterburner Hot Relish starts off sweet, then the hot kicks in and builds, and then it lingers with an exquisite afterburn. There is nothing like it on the market. It's brilliant!

When you say slice them open, do you mean cut them in half or just putting slits into them?

Slice them open (even cut in half) and lay them open to dry. I learned this from the guy next door. He gave me some of his habaneros two years ago. I ate one and didn't feel anything until several seconds later - then the burn kicked in. Geez that was hot.

 

[Pyrrhus]

Well, I'm a bit far!, but this relish looks like a good product. Smells like a new business venture

 

[turbo]

Well, I'm a bit far!, but this relish looks like a good product. Smells like a new business venture

Practical aspects make the "business venture" dicey. It's not possible to make this stuff with commercially-available habaneros - at least the stuff that finds its way to Maine through commercial routes. Far too wimpy. It has to be made from chilies that have ripened on the plant, and I try to pick the chilies just before they are to be processed. Scaling up to a commercial venture would require many acres of chilies and garlic, intensive processing all through the harvest season, and LOTS of storage space so product could be available throughout the year.

 

[turbo]

Cyclovenom, you can make this yourself very easily. The quality of the relish is entirely dependent on the quality of the raw ingredients, so get the best stuff you can.

Start out with a quantity of habanero chilies and raw, peeled garlic (my relish is usually about 95% chilies) and chop them thoroughly. Transfer them to a sauce pan and put in enough cider vinegar to cover the solids, measuring as you add. For every cup of vinegar you needed to add, you should also add 1 tsp of sugar, 1 tsp of salt, and 2 tbs of molasses (just scale the quantities up or down as needed). Bring to a boil, and cook until the colors of the chilies start to get a bit muted, then you can put the relish in a container and refrigerate it. I process and can mine, so I can make larger batches for storage, but if you make smaller batches (say 10-20 chilies at a time), refrigeration is the easiest way to go.

I like to add dill flowers to mine. Dill weed or seed would be OK (chop them when you chop the chilies and garlic) but the tiny yellow flowers have a richer taste.

 

[Math Jeans]

Well, I'm a bit far!, but this relish looks like a good product. Smells like a new business venture

It is worth it (although it took me two hours to make since we have only a mini food processor so I had to grind in turns). However, if you arn't used to the strong smell of ground habanero, you need to be ready to evacuate the kitchen .

 

[Pyrrhus]

Turbo-1, then you don't mind if i become rich off of this relish?

 

[turbo]

Turbo-1, then you don't mind if i become rich off of this relish?

Not at all! Make some up, and if it as good as mine, you'll have a market. It would be nice if you sent me some of yours from time to time. Eventually, I'll get too old to want to spend all my time and energy in a garden, and it will be nice to get some "care packages" of relish on a regular basis. I don't need a financial interest in your venture, but it would be nice if you keep shipping me relish.

 

[turbo]

My wife just returned from a trip to my brother's house with a jar of BBQ sauce that is made from 20 habaneros, 20 jalapenos, 2 mangoes, 2 onions, 2 bulbs of garlic, some OJ and lots of other stuff. If it turns out to be good on smoked ribs, roasted chicken parts, etc, I will post the recipe here.

For Astronuc: my wife was at a baby shower for said younger brother's wife, so in her absence (and with time to dig through astronomy/cosmology papers) I'd foregone cooking and have resorted to the Applegate Farms organic stadium hot dogs and rolls with red habanero relish and yellow mustard. It's an addiction! I will try to keep a jar of the relish locked away somewhere so there will be some available for your next visit. I promise! (kinda)

 

[Astronuc]

My wife just returned from a trip to my brother's house with a jar of BBQ sauce that is made from 20 habaneros, 20 jalapenos, 2 mangoes, 2 onions, 2 bulbs of garlic, some OJ and lots of other stuff. If it turns out to be good on smoked ribs, roasted chicken parts, etc, I will post the recipe here.

I think I'll try so experiments tomorrow. I'll need to go find some fresh garlic.

For Astronuc: my wife was at a baby shower for said younger brother's wife, so in her absence (and with time to dig through astronomy/cosmology papers) I'd foregone cooking and have resorted to the Applegate Farms organic stadium hot dogs and rolls with red habanero relish and yellow mustard. It's an addiction! I will try to keep a jar of the relish locked away somewhere so there will be some available for your next visit. I promise! (kinda)

I'm getting low on the relish.

Meanwhile -

http://www.atlasoftheuniverse.com/superc/com.html
http://www.atlasoftheuniverse.com/galgrps/vir.html
http://www.atlasoftheuniverse.com/virgo.html
http://www.atlasoftheuniverse.com/superc/perpsc.html
http://www.atlasoftheuniverse.com/superc/psccet.html
http://www.atlasoftheuniverse.com/superc/hor.html

http://www.atlasoftheuniverse.com/superc.html

Hmmmm - interesting!

 

[turbo]

I think I'll try so experiments tomorrow. I'll need to go find some fresh garlic.

I'm getting low on the relish.

Ahh! Experimenting might be the best way to fix that relish shortage!

Meanwhile -

http://www.atlasoftheuniverse.com/superc/com.html
http://www.atlasoftheuniverse.com/galgrps/vir.html
http://www.atlasoftheuniverse.com/virgo.html
http://www.atlasoftheuniverse.com/superc/perpsc.html
http://www.atlasoftheuniverse.com/superc/psccet.html
http://www.atlasoftheuniverse.com/superc/hor.html

http://www.atlasoftheuniverse.com/superc.html

Hmmmm - interesting!

Nice visuals on that site. It's always a bit humbling to see just how tiny our neighborhood is.

 

[Astronuc]

Ahh! Experimenting might be the best way to fix that relish shortage!

I want to try recipe - post #74. What kind of molasses?

Nice visuals on that site. It's always a bit humbling to see just how tiny our neighborhood is.

And that's only a billion lightyears across. Very humbling indeed - one can only sit back and contemplate in awe.

 

[turbo]

Astronuc, I use Crosby's molasses for salsas, baked beans, BBQ sauces - practically everything where you want sweetness with flavor.

 

[rewebster]

turbo---I want to freeze some peppers (bell/green)---it may not be the 'best' way to 'keep' them, but do you have any suggestions?

 

[turbo]

turbo---I want to freeze some peppers (bell/green)---it may not be the 'best' way to 'keep' them, but do you have any suggestions?

My wife and I freeze jalapeno peppers whole and dry (not rinsed off) to minimize ice build-up in the bag. Then when we want a pepper or two for a dish, we take what we want out of a bag, reseal it, and toss it back in the freezer. It has worked pretty well for the chilies, and it might work out fine for bell peppers, too. When thawed, the texture of the jalapenos is different than fresh, but the flavor is still very good and the texture doesn't matter if we're going to make spaghetti sauce, meatloaf, etc, with the chilies.

 

[Evo]

turbo---I want to freeze some peppers (bell/green)---it may not be the 'best' way to 'keep' them, but do you have any suggestions?

Here you go.

http://lancaster.unl.edu/food/ciqpeppers.shtml

 

[rewebster]

Here you go.

http://lancaster.unl.edu/food/ciqpeppers.shtml

well, thanks (both)---I ended up the other time with an 'ice glob' of peppers.

2. "Freeze peppers in a single layer on a cookie sheet with sides, about an hour or longer until frozen. This method is often referred to as "tray freezing." "

 

[Astronuc]

Would it be better to roast the peppers before freezing? Or partially dry (which means slicing them open)?

We can buy bags of frozen (diced) peppers and onions, so it works.

Freezing and thawing certainly changes the texture because the process ruptures cell membranes.