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

[HeLiXe]

My garlic crop is thriving, and we have planted lots of dill so that we should have nice dill florets (the chopped yellow-green stuff on the cutting board) when it's time to make relishes.

LOVE the knife! I use dill with garlic when I make salmon sometimes. Your peppers are beautiful! My grandad and grandma used to have a garden in the backyard when I was little. I used to grow a lot of plants and was completely devastated by an aphid infestation. I could not get rid of them no matter what I tried. It really broke my heart</3

 

[HeLiXe]

Melinda's Scotch Bonnet is good too. I had a bottle, but I used up pretty quickly. It's also relatively mild.

Yeah my mom bought it by accident once and I was the only one using it because everyone wanted something hotter lolol I was a real wimp with the hot stuff all my life...maybe now that I am getting a little older I can tolerate hot things better because it reminds me I'm alive

 

[turbo]

LOVE the knife! I use dill with garlic when I make salmon sometimes.

Thanks. The knife is a 6" Sabatier chef's knife from Thiers-Issard. I bought the stainless version instead of carbon-steel because I often cut acidic stuff. If you can find dill florets (or grow them) you'll be way ahead with your dishes. Dill florets have a richer, fuller flavor than the dill weed or seeds and are perfect for hot sauces, salsas, and pickles. The florets are the tiny flowers at the end of the radial stalks of the flowering head. Just bunch those stalks together in your hand, cut off the florets, and mince them.

 

[HeLiXe]

Thx for the clarification on the difference...I use dill weed AND I use dried dill weed I buy from the store. I have been thinking about growing some herbs but I know I do not have the time for them these days. I think herbs require a lot of care. I had a mint plant that dried up in one day! I was so shocked. I bought it, the soil felt damp enough, I put it outside in the required light and the next morning it was completely dry. I still tried to water it and take care of it but it never recovered. *sigh* I have too many tragic stories with plants.

 

[Evo]

Unwrapped had a great 2 hours of hot sauces. They showed most of astro's favorite sauces being made.

Tomorrow I will be making my jalapeno potato salad. It's my savory (not sweet) potato salad with 4-5 finely minced jalapenos in it. So good.

 

[Astronuc]

Unwrapped had a great 2 hours of hot sauces. They showed most of astro's favorite sauces being made.

What is Unwrapped?

My kids were watching some program that had a piece about a hot-sauce convention - or the hot sauce/hot pepper convention.

 

[Evo]

What is Unwrapped?

My kids were watching some program that had a piece about a hot-sauce convention - or the hot sauce/hot pepper convention.

It's on Food Network. Sounds like that might have been part of it. It's still on.

 

[Evo]

Oooh, it's still going!

 

[turbo]

I made a batch of chili-garlic relish this afternoon and am canning it right now. I'm going to write "sweet heat" on the lids when the cool. There are all kinds of mild peppers in with the hot ones, and about of a third of the total volume of the relish is Russian garlic and yellow onions. Other flavors include a nice bunch of dill weed, a lot of sweet bush basil, and lots of scallions. A very rich complex flavor with some sneaky heat.

I have never bothered to make my own ketchup, but I may have to give that a go. I love Melinda's Jalapeno Ketchup. Thick, rich and spicy. I have a bottle of the brand's Chipotle Ketchup in the pantry and can't wait to try that, too.

 

[dlgoff]

I made a batch of chili-garlic relish this afternoon and am canning it right now. I'm going to write "sweet heat" on the lids when the cool.

What size of jars are you using. I assume pints?

I have never bothered to make my own ketchup, but I may have to give that a go.

Ever made tomato juice? It's great for red beers; cheap beer that is.

btw, I want some of that stuff.

 

[turbo]

What size of jars are you using. I assume pints?

Pints and half-pints. PM me with a shipping/mailing address and I'll see if I can get a jar out to you. I should probably do the same for Astro, too. I have to impose on my wife to do the shipping - Post Offices and other public places don't work well for me.

 

[turbo]

My wife has been using the chili/garlic sauce in EVERYTHING it seems. Shipping jars to friends is likely going to hit the spousal veto. She's hooked on the stuff. Uses so far include: Neat on hot dogs/sandwiches
Use in spaghetti sauce and pizza sauce for the heat, garlic flavor and herbs
Mix with Cain's mayo for a nice tartar sauce for haddock sandwiches
And last night, she mixed a bunch into a large batch of home-made macaroni and cheese.

The stuff won't last the winter, I fear, much less into the next gardening season. It looks like the size of my pepper-patches will have to expand next season.

 

[turbo]

I must start campaigning Astro to get him to relocate to Maine and buy a nice hunk of arable land. We could get into the garlic/chili/herb business. I wouldn't mind doing the gardening and processing as long as I had a partner to handle the schmoozing/marketing side to sell the products.

Probably would need a greenhouse to get the chili plants started, though herbs and garlic are drop-dead easy here.

 

[dlgoff]

You can put me on your mailing list once the business get going.

And tell your wife, "You don't know how lucky you are."

She is lucky you know.

 

[turbo]

You can put me on your mailing list once the business get going.

And tell your wife, "You don't know how lucky you are."

She is lucky you know.

I think she knows. A few year ago, I let a batch of tomato/jalapeno salsa get away from me a bit and scorched it just slightly so that the sugars darkened. I canned it anyway, though she scolded me that I should have kept a closer eye on the salsa. A few days later I tried some of that dark salsa on a cheeseburger and offered her a bite. She said "Don't give any of that away!" It was/is really good. Kind of a "special reserve" salsa. The last jar of that special batch is now in the 'fridge. I don't know if I can replicate the accident, but I might be able to approximate the richness by putting the chilies on my smoker before processing them. Too many options to try...

 

[Evo]

I must start campaigning Astro to get him to relocate to Maine and buy a nice hunk of arable land. We could get into the garlic/chili/herb business. I wouldn't mind doing the gardening and processing as long as I had a partner to handle the schmoozing/marketing side to sell the products.

Probably would need a greenhouse to get the chili plants started, though herbs and garlic are drop-dead easy here.

I'M AVAILABLE! I'm also a professional salesperson (although it was technical sales) but I also taught marketing and how start a business to people planning to start a business or expand an existing one.

And I garden and cook.

You seriously need to think about taking a few of those relishes and sell them through that couple that own the deli. Thing is you'd really have to step up production in your garden to meet the demand.

Astro will be the front man to show we have a real hippy involved. We'll have to trademark your avatar since it will be on every jar.

The market is right during the growing hot sauce craze. We'll get in with some of these internet sites that offer to seek out new hot sauce products for their clients, instant client base.

A bonus is that I can't eat hot sauce, so you won't have to worry about me eating the profits.

MIH will be our west coast spokesmodel. She will sell our sauces and relishes through the Nom Nom truck.

 

[turbo]

Aaggghhh! I have created a monster!

 

[turbo]

My wife is using this season's pepper/garlic sauce in everything! Salads, soups, sandwiches, casseroles, baked potatoes (along with feta cheese - her favorite) ... nothing is safe. I thought that a couple gallons give or take was sufficient. Nope! I may have to till more of my property to grow more peppers.

 

[Evo]

I have a lot of jalapenos that I want to save. I was thinking of freezing them, but they're going to turn to mush, aren't they?

 

[turbo]

I have a lot of jalapenos that I want to save. I was thinking of freezing them, but they're going to turn to mush, aren't they?

Yes, they are. Run them through a food processor with garlic and your choice of herbs, then simmer the mix in a mildly acidic, mildly sweet liquid. I prefer brown sugar or molasses in water with cider vinegar. Taste-test, and when you've got the right blend of flavors, jar it and refrigerate it. No need to do sealing/canning if you are going to refrigerate it.

I have to do sealing/canning with sterile jars and lids because I make so much of the stuff that I can't refrigerate it.

 

[Evo]

I found this weird recipe for Korean soy pickled jalapenos and garlic.

http://weekofmenus.blogspot.com/2009/06/soy-pickled-garlic-and-jalapenos.html

 

[turbo]

Interesting. I'm not a big fan of soy sauce anymore, after encountering some medical emergencies due to undeclared MSG. Still, it looks like something fun to try.

I keep my hot sauces as simple as I can - they "mature" in the jars and simple flavor combos can fit in with a lot of dishes.

 

[Astronuc]

Either the peppers have to be pickled, or dried, or made into a hot sauce. I'd go with turbo's recipe.

One can dry them by slicing them open and putting them out to dry or do in the oven on low heat.

 

[turbo]

One can dry them by slicing them open and putting them out to dry or do in the oven on low heat.

My neighbor gave us a dehydrator with tons of trays. I haven't tried drying chilies because I've had such good luck with sauces and relishes. We dried lots of stuff for dog-snacks recently, though. Liver, sweet potatoes, bananas, carrots... my dog loves them all.

 

[Astronuc]

I got some ghost peppers from rhody. I finally tried one.

Mmmmm - they're rather mild.

I think my habs are hotter - but I'm still testing.

 

[rhody]

I got some ghost peppers from rhody. I finally tried one.

Mmmmm - they're rather mild.

I think my habs are hotter - but I'm still testing.

I think Astronuc is fibbing, maybe just a wee bit...

Rhody...

 

[turbo]

Hmmm. Mild ghost peppers...

 

[rhody]

Damn, now I have to start all over again... with http://news.yahoo.com/s/yblog_thelookout/20101203/sc_yblog_thelookout/worlds-hottest-pepper-is-hot-enough-to-strip-paint"

World’s hottest pepper is ‘hot enough to strip paint

and

Researchers at Warwick University testing the Naga Viper found that it measures 1,359,000 on the Scoville scale, which rates heat by tracking the presence of a chemical compound. In comparison, most varieties of jalapeño peppers measure in the 2,500 to 5,000 range -- milder than the Naga Viper by a factor of 270.

You might think the Naga Viper would hail from some part of the world with a strong demand for spicy food, such as India or Mexico. But the new pepper is actually the handiwork of Gerald Fowler, a British chili farmer and pub owner, who crossed three of the hottest peppers known to man -- including the Bhut Jolokia -- to create his Frankenstein-monster chili.

Rhody...

P.S.

Two guys eating this http://www.chileseeds.co.uk/naga_viper_chilli.htm" , one is having trouble with his wind pipe, they are both drooling.

 

[turbo]

Wow!

Still, I don't eat my habs neat, though. I make sauces out of them, and I can control the intensity. I used to have two people (neighbor and brother) who said they wanted my red habanero relish. Both have since given up due to the heat. That's OK since the last couple of growing seasons have been terrible for chilies.

I didn't get enough habaneros for a one-chile-variety batch of relish last summer, so I combined them with jalapenos, cayenne, and other varieties, along with a lot of garlic. Perfect relish for hot dogs!

 

[rhody]

It turns out the creators of the Naga Viper are not (yet) in the business of selling any seeds, probably because there are so few to begin with since the cross breed is still new. Perhaps after 5 to 7 generations of plants they will have enough seeds to begin to sell.

I will stay tuned and sound the word if they become available.

Rhody...

 

[turbo]

I just retired yet another jar of this year's catch-all chili/garlic relish. Man! That stuff is going fast. It's a must-have relish for dressing hot dogs, and combined with any hot mustard, I can't get enough. I've got to start enough habanero seedlings next spring to get a decent-sized crop. I really miss my ripe red hab-only chili relish. I've got jars of the green hab-only relish kicking around, but it just doesn't have the same "zing" as relish made from the ripe chilies.

 

[nobahar]

We dried lots of stuff for dog-snacks recently, though. Liver, sweet potatoes, bananas, carrots... my dog loves them all.

Your dog eats better than me. I am currently broke: I had two pieces of fried chicken from a takeaway tonight (thats right, not even an extra drink). If your dog has any leftovers, can you ask him/her if I can have them?

 

[turbo]

Your dog eats better than me. I am currently broke: I had two pieces of fried chicken from a takeaway tonight (thats right, not even an extra drink). If your dog has any leftovers, can you ask him/her if I can have them?

He is good about sharing. For a former stray/shelter dog, he is quite generous with his food.

 

[nobahar]

He is good about sharing. For a former stray/shelter dog, he is quite generous with his food.

Send over the leftovers! I'm starving!

 

[Astronuc]

A chili (pepper) club.
http://cliftonchilliclub.moonfruit.com/

Apparently some members have tested the Naga Viper pepper.

 

[turbo]

The guy in that video (Naga Viper) is pretty amazing. I don't even eat my habs neat like that. Hungarians, jalapenos, cayennes - OK, but the habs are just too much.

The guys who run the greenhouse call them Red Carribeans. They are WAY hotter than store-bought habanero chilies.

I may try Johnny's "Paper Lantern" chilies this year, too. They are larger than habaneros and are quicker to mature and more reliable in northern climates than habaneros, according to my new seed catalog. Anything to get a good crop of ripe chilies before the weather puts an end to the growing season.

 

[rhody]

A chili (pepper) club.
http://cliftonchilliclub.moonfruit.com/

Apparently some members have tested the Naga Viper pepper.

Astro, Turbo,

I am amazed he ate it and is not breaking the "hotness" with milk, beer, ice water, etc... I know what about 1/4 of a chili tastes like and believe me, your brain screams, give me any other sensation but THIS ! The hotness ebbs and flows, and in about 10 minutes dissipates for good.

Rhody...

 

[turbo]

Astro, Turbo,

I am amazed he ate it and is not breaking the "hotness" with milk, beer, ice water, etc... I know what about 1/4 of a chili tastes like and believe me, your brain screams, give me any other sensation but THIS ! The hotness ebbs and flows, and in about 10 minutes dissipates for good.

Rhody...

Yep! Re guy has brass balls. I'll eat many of my chilies neat just for the rush, but not my habaneros. They are 'way over the top.

 

[rhody]

Astro, Turbo,

My neighbor was working on my deck today, and I happened to mention my frustration at not being able to readily grow ghost chili plants in less than six months. He said, well you should see what my brother has been doing using one of http://www.harborfreight.com/catalogsearch/result?category=Lawn+&+Garden&q=greenhouse", a 6 X 8 foot green house, 350$ from Harbor Freight, he uses portable propane heaters and keeps a constant 85+ temp in the structure year round and all for a cost of around 300$ in fuel cost per year, my neighbor claims he only goes through 2 or 3 one hundred pound propane bottles to heat during the winter.

Second, he sells geraniums at 1/2 the price of the store bought ones and grows enough to cover all his growing expenses, plus turn a small profit to boot. He just replaced all the plastic on the greenhouse this year after four years of use and only spent about 250$ in the process, the frame is still holding up to the rigors of the weather pretty well. You can see where I am going with this, can't you ? The hot pepper seeds are more valuable than the plants themselves and are easy to harvest, dry and then mail to wherever they need to go. Something to think about. My neighbor said he would let me take a tour of his brother's set up sometime in the near future, which I plan to do. Plus, it is a fun hobby and you meet interesting people in the process. I may post some pictures of his setup if he agrees to it as well.

Rhody...

 

[turbo]

Astro, Turbo,

My neighbor was working on my deck today, and I happened to mention my frustration at not being able to readily grow ghost chili plants in less than six months. He said, well you should see what my brother has been doing using one of http://www.harborfreight.com/catalogsearch/result?category=Lawn+&+Garden&q=greenhouse", a 6 X 8 foot green house, 350$ from Harbor Freight, he uses portable propane heaters and keeps a constant 85+ temp in the structure year round and all for a cost of around 300$ in fuel cost per year, my neighbor claims he only goes through 2 or 3 one hundred pound propane bottles to heat during the winter.

Second, he sells geraniums at 1/2 the price of the store bought ones and grows enough to cover all his growing expenses, plus turn a small profit to boot. He just replaced all the plastic on the greenhouse this year after four years of use and only spent about 250$ in the process, the frame is still holding up to the rigors of the weather pretty well. You can see where I am going with this, can't you ? The hot pepper seeds are more valuable than the plants themselves and are easy to harvest, dry and then mail to wherever they need to go. Something to think about. My neighbor said he would let me take a tour of his brother's set up sometime in the near future, which I plan to do. Plus, it is a fun hobby and you meet interesting people in the process. I may post some pictures of his setup if he agrees to it as well.

Rhody...

We need pix and specs!

 

[Evo]

I miss my greenhouse.

 

[Astronuc]

Astro, Turbo,

My neighbor was working on my deck today, and I happened to mention my frustration at not being able to readily grow ghost chili plants in less than six months. He said, well you should see what my brother has been doing using one of http://www.harborfreight.com/catalogsearch/result?category=Lawn+&+Garden&q=greenhouse", a 6 X 8 foot green house, 350$ from Harbor Freight, he uses portable propane heaters and keeps a constant 85+ temp in the structure year round and all for a cost of around 300$ in fuel cost per year, my neighbor claims he only goes through 2 or 3 one hundred pound propane bottles to heat during the winter.

Second, he sells geraniums at 1/2 the price of the store bought ones and grows enough to cover all his growing expenses, plus turn a small profit to boot. He just replaced all the plastic on the greenhouse this year after four years of use and only spent about 250$ in the process, the frame is still holding up to the rigors of the weather pretty well. You can see where I am going with this, can't you ? The hot pepper seeds are more valuable than the plants themselves and are easy to harvest, dry and then mail to wherever they need to go. Something to think about. My neighbor said he would let me take a tour of his brother's set up sometime in the near future, which I plan to do. Plus, it is a fun hobby and you meet interesting people in the process. I may post some pictures of his setup if he agrees to it as well.

Rhody...

I can see where this is going. I've been thinking about this myself.

Is this it? http://www.harborfreight.com/6-ft-x-8-ft-greenhouse-47712.html

This is more like what I had in mind - http://www.harborfreight.com/10-ft-x-12-ft-greenhouse-with-4-vents-93358.html

 

[Astronuc]

I miss my greenhouse.

I guess you had to leave that behind. I like it!

I have seen one like this offered through a local store.

 

[rhody]

I can see where this is going. I've been thinking about this myself.

This is more like what I had in mind - http://www.harborfreight.com/10-ft-x-12-ft-greenhouse-with-4-vents-93358.html

Yes Astro,

The bigger one was what I had in mind as well, since I have a neighbor's brother who has had one for three or four years, I am sure he will have stories about how it withstood the rigors of rain, wind, etc. Notice these have vents at the top to keep from overheating in the summer. I swear people will go for the ghost peppers and perhaps ornamental too, those little peppers have plenty of zip as well. If and when I get to see it I will take pics and ask plenty of questions. This will keep from having to make mistakes or learn the "hard" way. He grows just about everything you can think of in it.

Rhody...

P.S. Evo, I am sorry to see you no longer have your greenhouse. If I get one, is there any special plant I can start and send to you in the mail while still small ? Will be more than happy to do so.

 

[lisab]

I guess you had to leave that behind. I like it!

I have seen one like this offered through a local store.

I love Evo's greenhouse :!).

Edit: former greenhouse

 

[Astronuc]

I love Evo's greenhouse :!).

Edit: former greenhouse

I'm guessing that was 30+ years ago - maybe about 35 years ago.

 

[HeLiXe]

I'm guessing that was 30+ years ago - maybe about 35 years ago.

Yes, when she was just born

 

[Evo]

I'm guessing that was 30+ years ago - maybe about 35 years ago.

Maybe 29 years ago?

 

[Astronuc]

Maybe 29 years ago?

Obviously I added wrong.

 

[rhody]

Maybe 29 years ago?

Evo, HeLiXe, Astro,

Wow, you go back that far, knowing each other, or should I say, knowing of each other ?

Rhody...

P.S. I was going to ask about CHAT, just checked and boom it was there, must be in the zone today, hehe.