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What do to with my habaneros?
Posted on 7/7/15 at 8:57 am
Posted on 7/7/15 at 8:57 am
My plants are starting to produce nicely.
I will certainly use some for cooking, but what should I do with the rest? Any recommendations for preserving/freezing/drying or whatever?
I will certainly use some for cooking, but what should I do with the rest? Any recommendations for preserving/freezing/drying or whatever?
8
Posted on 7/7/15 at 9:11 am to BayouBlitz
My last batch I put in the dehydrator and made some habanero powder. I use it when marinating or brining.
I find them a little too spicy to be used on dishes that other people will be eating. I made a great salsa with them a few years ago and it barely got touched because of the heat.
I find them a little too spicy to be used on dishes that other people will be eating. I made a great salsa with them a few years ago and it barely got touched because of the heat.
Posted on 7/7/15 at 9:20 am to Jones
quote:
I find them a little too spicy to be used on dishes that other people will be eating.
This is the problem I'm having. I would love to experiment with them, but I'd essentially be cooking for one.
I was just going to try pickling them like I do my Jalepenos.
I did make a Baked pork chop stuffed with an habanero-crab mixture. But that's about it.
Posted on 7/7/15 at 9:25 am to Jones
quote:
I find them a little too spicy to be used on dishes that other people will be eating.
I'll use one in a pot of gumbo or chili. I made a habanero mango sauce once that went great as a dip for shrimp, oysters, etc.
Posted on 7/7/15 at 9:34 am to BayouBlitz
2 Mangos (1 ripe/ 1 "green")
2 heads of garlic
1 large yellow/Spanish onion
6-10 habaneros
salt olive oil
2-3 mason jars.
Peel all. Throw all in blender/processor except olive oil. Turn on and blend while drizzling in olive oil to desired texture. Store in the fridge. Put on steak, chicken, fish or use like a chutney with your rice and gravy dishes.
Oh and it rocks on some Mexican corn bread.
2 heads of garlic
1 large yellow/Spanish onion
6-10 habaneros
salt olive oil
2-3 mason jars.
Peel all. Throw all in blender/processor except olive oil. Turn on and blend while drizzling in olive oil to desired texture. Store in the fridge. Put on steak, chicken, fish or use like a chutney with your rice and gravy dishes.
Oh and it rocks on some Mexican corn bread.
Posted on 7/7/15 at 9:44 am to Tiger inTampa
quote:
2 Mangos (1 ripe/ 1 "green") 2 heads of garlic 1 large yellow/Spanish onion 6-10 habaneros salt olive oil 2-3 mason jars.
I've done something similar but with less habaneros and some vinegar and a little tomato sauce.
Crap, you used 10 habaneros?!?!
Posted on 7/7/15 at 9:47 am to Tiger inTampa
quote:
6-10 habaneros
This guy is trolling you.
Posted on 7/7/15 at 9:51 am to CSB
quote:
This guy is trolling you.
No. No troll. Just offering a suggestion of what I've done when my pepper bushes over produce. Just put less if you want less heat or add more garlic or whatever your/his taste decides. I use 6-10 and we find it eats fine if you don't eat a tablespoon of it on your food.
This post was edited on 7/7/15 at 9:54 am
Posted on 7/7/15 at 9:52 am to BayouBlitz
Mix them with some other peppers and smoke them. Grind them up and store in your spice cabinet.
Ferment into a hot sauce.
Ferment into a hot sauce.
Posted on 7/7/15 at 10:04 am to BayouBlitz
Make a vinegar sauce with them. Or smoke some and make BBQ sauce with them.
Posted on 7/7/15 at 10:35 am to BayouBlitz
I love Cochon Butcher's sweet potato habanero hot sauce. It's not really hot, but it's tasty. I use it a lot at home.
Posted on 7/7/15 at 11:06 am to Gris Gris
quote:
sweet potato habanero hot sauce
Interesting. Is it vinegar based? Sugary?
Looks like I may do a few different hot sauces.
Posted on 7/7/15 at 11:53 am to BayouBlitz
Vinegar and somewhat sweet. I wouldn't call it sugary.
Posted on 7/7/15 at 12:04 pm to Gris Gris
Make a homemade jerky rub with them. Spread thick layer on ribeyes and grill.
Posted on 7/7/15 at 4:46 pm to BayouBlitz
You could make some good wing sauce with them, especially if you smoke them. I made some with ghost peppers and devil's tongue, that was not my best result, but was good diluted down with milder sauce I made. Could also infuse vodka or tequila with them.
Posted on 7/7/15 at 9:16 pm to BayouBlitz
take 10 and cut them in half. place them into a container with a fifth of silver tequilla for 24 hours then remove the peppers. next time you make margaritas add a teaspoon of your habanero-infused tequila. it adds quite a punch.
Posted on 7/8/15 at 1:31 am to BayouBlitz
Save them for drunken tailgate challenges.
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