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

[rewebster]

I wish I had a liquid nitrogen freezer in the basement

 

[Astronuc]

I wish I had a liquid nitrogen freezer in the basement

Oh - one has to think big!

I wish I had superconducting supercollider (1000's TeV) in my basement, a 1 km telescope in my attic (assuming I can't get a satellite-based one), and multi-GW fusion reactor in my garage!

Got to have more power! Muahahahahaaaaa!

http://chandra.harvard.edu/photo/cosmic_distance.html

Turbo and I have similar interests in hot sauces/relishes and cosmology.

 

[rewebster]

Oh - one has to think big!

I wish I had superconducting supercollider (1000's TeV) in my basement, a 1 km telescope in my attic (assuming I can't get a satellite-based one), and multi-GW fusion reactor in my garage!

Got to have more power! Muahahahahaaaaa!

http://chandra.harvard.edu/photo/cosmic_distance.html

Turbo and I have similar interests in hot sauces/relishes and cosmology.

You got to start going to those government surplus auctions --(I heard about some pretty incredible finds at them)

 

[turbo]

Oh - one has to think big!

I wish I had superconducting supercollider (1000's TeV) in my basement, a 1 km telescope in my attic (assuming I can't get a satellite-based one), and multi-GW fusion reactor in my garage!

Got to have more power! Muahahahahaaaaa!

http://chandra.harvard.edu/photo/cosmic_distance.html

Turbo and I have similar interests in hot sauces/relishes and cosmology.

Yep! I had my brother's habanero/jalapeno/mango sauce on my pan-fried blade steak (breakfast) and it's pretty tasty. I'll put up the recipe sometime for those who like to experiment, but I think I'm going to stick with my simpler not-as-sweet sauces.

For those who share my interests in astronomy/cosmology, check out the multi-band animation available here. http://chandra.harvard.edu/photo/2007/ngc4258/
It shows M106 in X-rays, radio waves, infrared, and visible light. It's from the 2007 imagery from Astronuc's link.

 

[Astronuc]

Yep! I had my brother's habanero/jalapeno/mango sauce on my pan-fried blade steak (breakfast) and it's pretty tasty. I'll put up the recipe sometime for those who like to experiment, but I think I'm going to stick with my simpler not-as-sweet sauces.

Don't loose that recipe - we just need to refine it a little. Think about a chutney.

For those who share my interests in astronomy/cosmology, check out the multi-band animation available here. http://chandra.harvard.edu/photo/2007/ngc4258/
It shows M106 in X-rays, radio waves, infrared, and visible light. It's from the 2007 imagery from Astronuc's link.

Cool! I'd like to have the separate overlays to play with. Well - actually the raw data and appropriate software.

http://chandra.harvard.edu/photo/zoom_images.html

 

[turbo]

My brother's recipe for sweet hot sauce:

20 habaneros
20 jalapenos
2 onions
juice of 2 limes
2 mangoes
2 bulbs of garlic
2 cups orange juice
1 cup brown sugar
1 cup molasses
2 cups vinegar

Grill the peppers
Saute the onions and garlic
Puree onions, peppers, garlic, and mangoes in vinegar.
Simmer puree with OJ, lime juice sugar, molasses for 1 hr on med-low heat.
Puree again.
Follow approved process for canning in sterile jars and let the sauce age for at least a week before using.

 

[Far Star]

World hottest pepper? For anyone that missed it:
http://www.sciencedaily.com/releases/2007/10/071026162420.htm

 

[turbo]

World hottest pepper? For anyone that missed it:
http://www.sciencedaily.com/releases/2007/10/071026162420.htm

Most of us chili-heads caught that earlier, but thanks for the heads-up. My habaneros allow me to build products that I cannot eat with impunity and have to use sparingly, so I don't think I'll be planting any of these. I've seen reports of these seed selling for $1 or more each, and though it would perhaps confer some bragging rights to grow these, my habs are fine. At some point, heat becomes subjective. My habanero relishes are killer and addictive, but the initial burn is not the high point - it's the the delayed heat/sweat, almost like a sauna.

 

[Math Jeans]

Well. I figured I should use the least-risk method for drying my habaneros without getting mold, so I have them in a dehydrator at 115 degrees.

Would you guys agree that this is the best way of drying mold prone peppers?

 

[turbo]

Well. I figured I should use the least-risk method for drying my habaneros without getting mold, so I have them in a dehydrator at 115 degrees.

Would you guys agree that this is the best way of drying mold prone peppers?

I have never used a dehydrator, so I can't tell you. I certainly would slice the peppers into rings to expose the inner surfaces so they would dry as quickly as possible, though.

 

[Math Jeans]

I have never used a dehydrator, so I can't tell you. I certainly would slice the peppers into rings to expose the inner surfaces so they would dry as quickly as possible, though.

I found instructions on the web. They say to cut them into halves, seed them, and place them in the dehydrator face down. I just did that.

 

[Astronuc]

Well. I figured I should use the least-risk method for drying my habaneros without getting mold, so I have them in a dehydrator at 115 degrees.

Would you guys agree that this is the best way of drying mold prone peppers?

Mold is only a problem in areas with moist climates. If one lives in a place like S. Cal, Arizona or NM, ie. SW US, it shouldn't be a problem. Slice in half, put on a sheet and dry them in the sun (or dehydrator at 115 °F should be fine). Also, one can soak the habaneros in vinger before drying.

One way of prolonging the life of cheese is the soak briefly in vinegar. The acidity keeps the mold from developing.

 

[turbo]

Tonight we had pork roast, and our home-grown squash and carrots for supper. My brother's sauce went well with the pork (after the fact), and I think next time, we should perhaps use the sauce as a glaze prior to cooking. The sugars should carmelize and seal in the juices, and sweetness is sometimes a good quality in pork dishes.

 

[Math Jeans]

Well, I finally ground up the dried habaneros today. I was wearing goggles (swim goggles) and covering my nose with a napkin...and here is what happened.

The moment I opened the cofee grinder, the outside of my eyes started burning, and my nose started burning. The other person in the kitchen ran out gasping for air, and I literally had to disinfect the entire kitchen so as to not kill the next person in there.

Anothe problem is that I do not know how I am going to apply the powder without killing everyone else at the dinner table . I will manage though.

 

[turbo]

I warned you about weaponizing habaneros by grinding them finely.

https://www.physicsforums.com/showpost.php?p=1479447&postcount=119

At least you took my "goggles" recommendation seriously - eyes are very sensitive. You might try putting your habanero powder in a small lidded container and punch only one or two holes in the lid to start with - like a scaled-back salt shaker. Just invert it over your food and don't shake it vigorously, or your table-mates will get an airborne dose of the dust and find ways to make your life miserable.

 

[Math Jeans]

The thing that I am not happy about however, is that I used all of the habaneros off of my plant and only got a tiny bit of powder. It was about 15 habaneros too!

Basically, my plan is that when I start growing other types of peppers, I will make different chili powders. That way I can make my foods spicy in a different way depending on the powder.

P.S. My eyes still hurt.

 

[turbo]

The thing that I am not happy about however, is that I used all of the habaneros off of my plant and only got a tiny bit of powder. It was about 15 habaneros too!

Basically, my plan is that when I start growing other types of peppers, I will make different chili powders. That way I can make my foods spicy in a different way depending on the powder.

P.S. My eyes still hurt.

Yep! Eyes are that way!

You might want to invest in a nice marble mortar and pestle. They cost about $15-20 bucks, and you can control the fineness of the grind without overheating the spices, peppers, etc that you're grinding. This helps keep the flavor as strong and fresh as possible. I would also suggest not scooping out the placenta and seeds from your peppers, as these are rich sources of heat and flavor.

 

[turbo]

We have a new experimenter/chili-relish chef. NeoDevin has a good crop of chilies, so I linked him to the relish recipe and am bumping the thread so he can browse it for ideas.

 

[wolram]

Hot chili relish goes great with oily fish and toast, i am not keen on sardines but with chili relish it is a sort of taste explosion.

 

[turbo]

My wife and I have been cleaning up our Thanksgiving turkey by making turkey sandwiches on rye bread with Cain's mayonnaise and hot chili relish, served with bowls of turkey soup. Mmmm!

I do like hot sauces with sardines, smoked oysters, smoked clams, cheese, mustard, etc on crackers. Lots of our nieces and nephews loved these snacks with my wife's sweet chili jellies when they were kids, but now they are grown, they seem to gravitate to my hotter chili relishes, and sometimes manage to make off with a jar or two.

 

[turbo]

Hot chili relish goes great with oily fish and toast, i am not keen on sardines but with chili relish it is a sort of taste explosion.

I'm curious, Woolie. Did you use my (super-simple) relish recipe, or have you used a different one or tweaked mine? I'm pretty happy with my relishes, but I'm certainly open for suggestions.

 

[NeoDevin]

Thanks Turbo, I'll see if I can find time to make a batch this weekend. I don't have a very large crop (I only have 2 plants, and they got off to a bad start, I didn't repot them to bigger pots soon enough), but hopefully enough to make a small batch and experiment for next years crop.

 

[wolram]

I'm curious, Woolie. Did you use my (super-simple) relish recipe, or have you used a different one or tweaked mine? I'm pretty happy with my relishes, but I'm certainly open for suggestions.

Yours, but it is so difficult to get the fresh chili peppers, staff at shops look at me gone out when i ask for them.
Do you ever use ginger in relishes?

 

[turbo]

Yours, but it is so difficult to get the fresh chili peppers, staff at shops look at me gone out when i ask for them. Do you ever use ginger in relishes?

Thanks. I was curious as to whether you had another recipe - I try stuff out (in little batches), but my most simple recipe seems to do the job pretty well.

My wife and I often use fresh ginger-root grated into stir-fries, but I've never used it in relishes or salsas. I usually can large batches of those, and I would be disappointed if the flavor of the ginger overpowered the tomatoes, green peppers, onions, chilies, etc. It may seems funny to talk about ginger overpowering something as hot as habaneros and jalapenos, but those chilies have distinctive flavors in addition to the heat, which is why I like the simple relish recipe so well - it let's the chili flavor come through, with just a bit of salt, sweet, and sour.

Chilies are pretty easy to grow in containers or in a sunny spot in a garden, so you can get your own chilies without having to use a grocer's shop. The peppers in the stores around here are pretty anemic - my home-grown ones are much more potent and flavorful; especially the habaneros! Even when I have run out of relish and am forced to use store-bought chilies, my wife has a hard time finding them in the supermarkets - one produce manager at a local store was stocking them fairly regularly, but if the demand is low, they can sit around a long time losing flavor. When I make relishes, it's always within an hour or two of picking the chilies.

 

[NeoDevin]

I made a small batch last night. It's pretty spicy. I'm not a big fan of vinegar, so I went easy on the vinegar, but it still has a little taste of it. I was wondering if there was anything I could add/substitute to get rid of the slight vinegarry taste. It's not very strong, but I think it would be better without it. I don't have enough peppers this year to experiment much, especially if I want some left for cooking. Hopefully in the next few years, I'll be able to find a house on an acreage and really start growing some crops.

 

[turbo]

The vinegar is there to provide enough acidity to allow safe canning with relatively short processing times. If you are going to make little batches and refrigerate them, you could substitute other liquids that are not so acidic. Apple cider might be good, as well as other fruit juices or wine. If I were going to try a wine, I'd experiment with a full-bodied red wine with some astringency - perhaps an inexpensive cabernet sauvignon.

 

[turbo]

Hot stuff update. I just had a hot dog on a roll (both pan-fried in butter) and instead of using my habanero relish and yellow mustard, I dressed it with dill-pickled jalapeno rounds and yellow mustard. Ding, ding, ding! What a nice taste! Essentially, I used our standard kosher dill pickle recipe, but instead of pickling cucumbers, I pickled sliced jalapeno rounds (with all seeds, placenta, etc intact) with a couple of cloves of Russian garlic in each jar. This is killer stuff. The problem is that the sliced jalapeno rounds take up a lot of space in the jar when raw, and they shrink a lot when softened during processing, so each 1/2 pint jar contains enough peppers for just a few sandwiches or hot dogs. Well worth the effort, though! I'm going to have to refine this next year, and maybe chop the chilies and pack them tightly to reduce the volume reduction during processing.

 

[wolram]

I save the balsamic vinegar from pickles, it adds a different taste to dishes that need
vinegar.

 

[Astronuc]

This is the plant that produced a few pounds of habaneros last year.

http://img401.imageshack.us/img401/6963/habaneros1005444rz4.jpg

 

[NeoDevin]

Ok, I'll have to experiment a little when my current jar runs out, and see what I can come up with. Hopefully next year I get a really good crop. My whole balcony is going to be covered in plants.