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re: What can I make with all these habaneros?
Posted on 10/9/20 at 1:59 pm to razor55red
Posted on 10/9/20 at 1:59 pm to razor55red
1
Posted on 10/9/20 at 2:22 pm to razor55red
Forgot to add the following is a great site for recipes.(Disregard the shitty looking gumbo on the first page) Tons of really good and unique hot sauce recipes along with jellies, salsas etc...
Chili Pepper Madness
Chili Pepper Madness
Posted on 10/9/20 at 2:24 pm to razor55red
quote:
Thank God I'm safe!
Thought of another one...people who say chipotle "chi-pole-tee"
Posted on 10/9/20 at 3:00 pm to Chucktown_Badger
quote:
Thought of another one...people who say chipotle "chi-pole-tee"
Me too. They should pronounce it "chi-poe-tul" like it's supposed to be.
Posted on 10/9/20 at 4:16 pm to kage
quote:
Make some shatta
this sounds really good. Does the spice temper at all?
Posted on 10/9/20 at 6:40 pm to TTU97NI
quote:
Make some shatta
This stuff is great. I didn't have the patience to wait 3 days. Just threw everything in the processor. I picked probably 7 Serrano's, 3 habaneros, and a Scorpion and got half a jar. I put too much veg oil on top, I'll take out some as it chills to leave the layer about 1/3rd of an inch thick. Perfect amount of heat. This might become a staple.
Posted on 10/9/20 at 7:00 pm to Centinel
quote:
"chi-poe-tul"
Is joke, yes? Trying to determine if I should be triggered
Posted on 10/10/20 at 12:37 am to mouton
Man, those look great. I will try them and the shatta. Thanks for all the great ideas.
Posted on 10/11/20 at 1:15 pm to razor55red
Make sure to post pictures of what you make
Posted on 10/12/20 at 3:12 am to mouton
Will do, but it may take a little time. Home with a bad cold and going to get tested today for the second time.
Posted on 10/12/20 at 7:39 am to razor55red
Damn. Hope all is well.
Posted on 10/12/20 at 7:55 am to mouton
Take 10 habaneros and cut in half. Pour a fifth of your favorite silver tequila into a pitcher. Add the habaneros for 24hrs then strain and funnel back into its original bottle. Perfect for spicy margaritas
Posted on 10/12/20 at 8:52 am to ClampClampington
quote:
This stuff is great. I didn't have the patience to wait 3 days. Just threw everything in the processor. I picked probably 7 Serrano's, 3 habaneros, and a Scorpion and got half a jar. I put too much veg oil on top, I'll take out some as it chills to leave the layer about 1/3rd of an inch thick. Perfect amount of heat. This might become a staple.
It's worth it to wait the three days. It basically pickles the chilis and really gives it a nice salty flavor to go with the acid from the lemon juice and vinegar.
And you definitely need to get some of that oil out of there. Just enough to cover the top. And I'd recommend a good olive oil vs veg oil, unless you like the flavor of veg oil better.
It's been a quarantine staple for us. It's great if all you want is a little heat at times. Just put a dab of it on whatever you're eating and mix in in real good and you have this nice, subtle spice in every bite.
Posted on 10/12/20 at 8:59 am to ClampClampington
quote:
shatta
I have a gallon ziplock bag I picked off my plant last week. I've been vaccuum sealing and freezing the past couple picks because I couldnt decide what to do. Will try this out. Thanks.
Posted on 10/12/20 at 9:57 am to razor55red
The scotch bonnets would be perfect for Barbadian hot sauce. I always keep a supply of Bajan available. You can google up recipes, but here's what I do....
18 habaneros
4 cloves of garlic
~5/8 cup of white vinegar
1 tsp brown sugar
3 tbsp prepared mustard
1 tsp salt
~1/4 cup yellow onion, diced
5 small pieces of fresh tumeric root (peeled)
Put in a food processor or blender and run until you reach a consistency to your liking. Can be left chunky or pulsed thin. I prefer it thin, as I keep in a bottle and use it as a hot sauce.
18 habaneros
4 cloves of garlic
~5/8 cup of white vinegar
1 tsp brown sugar
3 tbsp prepared mustard
1 tsp salt
~1/4 cup yellow onion, diced
5 small pieces of fresh tumeric root (peeled)
Put in a food processor or blender and run until you reach a consistency to your liking. Can be left chunky or pulsed thin. I prefer it thin, as I keep in a bottle and use it as a hot sauce.
Posted on 10/12/20 at 3:39 pm to mouton
Thanks, I'll hear Wed. how it went. Hopefully it's just a cold. Thanks for all the info!
Posted on 10/13/20 at 10:05 am to gonecoastal
quote:
The scotch bonnets would be perfect for Barbadian hot sauce
I will have to try your recipe. I made a batch recently and it was ok but not as good as the store bought brand Lotties I have which is really good.
Posted on 10/13/20 at 10:13 am to razor55red
Posted on 10/13/20 at 2:45 pm to Chucktown_Badger
quote:
Is joke, yes?
Yes. My wife mispronounces shite like this on purpose...in public. Because she thinks it's funny when people look at her like she's an idiot.
Chi-poe-tul is her made up word.
Posted on 10/13/20 at 10:50 pm to CptRusty
How long could I store this? If I make it with vinegar it would last longer, I think?
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