I have a bag of Habanero peppers and trying to figure out what to do with them

[Dr. Tweedbucket]

I'd like to make some kind of hot sauce, but have never made it before. In reading the ingredients on other hot sauce bottles, it couldn't be too hard. I'd just have to figure out how to cut it with other veges it so it's not too smoking hot and then bottle it (pull a vacuum) properly.

Anyone here make their own hot sauce? :confused:

[bRoWn-SoUnD]

Hi. Try eating 10 or 20 peppers from the bag and report back.. Tell us if the peppers are hot enough for this sauce you plan on building.. :)

[kovachian]

Just Google it. (http://www.google.com/search?hl=en&safe=off&rlz=1C1GGLS_enUS291US303&ei=oeLRStT_KJX4NcfbnJQD&sa=X&oi=spell&resnum=0&ct=result&cd=1&ved=0CA8QBSgA&q=habanero+sauce+recipe&spell=1)

[Mike9]

You can roast them then then after they steam a while take the skins off and the seeds and ribs out. The pulp is quite delicious and won't be as hot. Oh and be sure to use gloves!!!

[dwes]

I made about three cups of salsa yesterday with two whole habanaro peppers. It's good and hot.

I'd seach the web for recipes that you'd like to try.

[Dr. Tweedbucket]

Hi. Try eating 10 or 20 peppers from the bag and report back.. Tell us if the peppers are hot enough for this sauce you plan on building.. :)



ok :)

Just Google it. (http://www.google.com/search?hl=en&safe=off&rlz=1C1GGLS_enUS291US303&ei=oeLRStT_KJX4NcfbnJQD&sa=X&oi=spell&resnum=0&ct=result&cd=1&ved=0CA8QBSgA&q=habanero+sauce+recipe&spell=1)



Yes, good idea, I just thought with all the hot sauce freaks on this board I could hear some first hand experience on what works and what doesn't. :knitting

[BluesForDan]

most hot sauces I've seen use the peppers, carrots, vinegar as the three main ingredients. I think the carrots help to give it bulk so it is not all pepper pulp, cutting it so to speak. From there, the garlic, lemon juice, onions, etc can be added to suit to taste.:stir

Or you could just give the bag to somebody you don't like and be done with it.:Spank

And yes, be very careful handling the things. I know somebody who didn't wash his hands after cutting some, and then he went to the bathroom. Said it made broken bones and dislocated shoulders mild in comparison for pain. I handled a bottle of hot sauce after a meal once, then went to the lavoratory. About 5 minutes later, I was feeling an increasingly painful sensation from my member. I can't imagine what it would be like with freshly cut pepper juice.

And whatever you do, do not rub your eyes. There's a reason why pepper spray is a weapon.

[Sanj]

dry them ... grind them ... and use as chilli powder for anything that needs it ..

easyist way is to put them in a cast iron pan, place in the oven on low and just wait till they get "crispy" .. then grind coarsely ..

-Sanj

[Frankee]

Roast, cut up, put on taco.

[jzgtrguy]

S-A-L-S-A!

[arthur rotfeld]

....seeds and ribs out. The pulp is quite delicious and won't be as hot. Oh and be sure to use gloves!!!

Yes^

I sometimes "fillet" them raw with just a knife and fork, which is key to getting away from unbelievable heat, which is concentrated in the white ribs and seeds.

Don't try handling with your bare fingers. You or yours will be p'od later on.....

[Trout]

When I add the carrots, I shread them raw, then send them threw a garlic press. The carrots add fibre/bulk, but more importantly sweetness. It seems to enhance the pepper flavor.

YMMV

[razorbladeSD]

A bag full?

That's probably good for about five gallons of hot sauce.

Last year I grew some, made a batch of jerk paste with four of them, and it was too hot to use...and I like hot. They were ungodly deadly.

I would clean the seeds out, roast them over an open fire and then freeze them for later use in small doses...

[Teh Smith]

Slow roast them out on the grill. Oh yes. Oh yes!!

[Polynitro]

first learn how to make beer and then secondary condition the beer on the peppers.

[pokey]

A bag full?

That's probably good for about five gallons of hot sauce.

Last year I grew some, made a batch of jerk paste with four of them, and it was too hot to use...and I like hot. They were ungodly deadly.

I would clean the seeds out, roast them over an open fire and then freeze them for later use in small doses...


My experience was the same. I love hot but the habenero I had was in another stratosphere. Literally painful...no fun. It was a Mexican woman selling tacos out of the back of her car at a jobsite. The tacos were great but now I know to stay away from the orange colored salsa.:eek:

The roast and freeze is what we do to a bushel of Hatch green chiles for enjoyment throughout the year-works well.

[SG John]

If you have any tequila kicking around, try hollowing out a couple of peppers and doing shots from them. I normally do it with Jalapenos, and it's quite the experience. Never tried it with Habaneros, and am curious about the taste results.

[tonemnstr]

Here's a great hot sauce recipe. We grow habaneros every year and this is one of the things we do. Put it in plastic squirt bottles and it keeps in the fridge forever.

http://www.rickbayless.com/recipe/view?recipeID=21

Good on everything.

[FeloniousBishop]

I grow a lot of chiles but can't be bothered to make hot sauce.

So what I do is dry them and then save the dried chiles to eat year-round.

I make my own dryer out of a light bulb, a metal colander-type thing and some vertical sides to channel the heat up through the chiles.

About 2-3 days in that and then bag them, they'll last for two years or more.

[dets1]

chili.

[razorbladeSD]

If you have any tequila kicking around, try hollowing out a couple of peppers and doing shots from them. I normally do it with Jalapenos, and it's quite the experience. Never tried it with Habaneros, and am curious about the taste results.

You go first...:rotflmao

[dhodgeh]

Here's my basic recipe for a hot sauce based on datil peppers (in the same ball park as habaneros).

I'm still adjusting things to get it to my liking, but this is a start:

1 cup of peppers, remove seeds and ribs. Want it hotter? Leave seeds in a few; adjust for your liking.
1-1/2 cup of vinegar
1 medium onion, chopped
16 oz tomato sauce

Put peppers, onion, half of the vinegar in a blender - blend to smooth (about 5 minutes). Stand back when opening blender; that mixture will hurt you.

Put the onion/pepper mixture in a pot, add tomato sauce and remaining vinegar. Cook for 10 minutes.

If too bitter, add a small amount of sugar to smooth it out. Don't go overboard with the sugar. A little goes a long way.

Let cool, bottle, chill and let it sit for a week or so.

Enjoy.....

D

[Bryan T]

S-A-L-S-A!

It seems like you'd only use like 1/10th of a pepper for a batch, no?

[Dr. Tweedbucket]

Here's a great hot sauce recipe. We grow habaneros every year and this is one of the things we do. Put it in plastic squirt bottles and it keeps in the fridge forever.

http://www.rickbayless.com/recipe/view?recipeID=21

Good on everything.



That's the ticket!! Thanks a lot, I'll definately try this out! Thanks.

Here's my basic recipe for a hot sauce based on datil peppers (in the same ball park as habaneros).

I'm still adjusting things to get it to my liking, but this is a start:

1 cup of peppers, remove seeds and ribs. Want it hotter? Leave seeds in a few; adjust for your liking.
1-1/2 cup of vinegar
1 medium onion, chopped
16 oz tomato sauce

Put peppers, onion, half of the vinegar in a blender - blend to smooth (about 5 minutes). Stand back when opening blender; that mixture will hurt you.

Put the onion/pepper mixture in a pot, add tomato sauce and remaining vinegar. Cook for 10 minutes.

If too bitter, add a small amount of sugar to smooth it out. Don't go overboard with the sugar. A little goes a long way.

Let cool, bottle, chill and let it sit for a week or so.

Enjoy.....

D
That's good too! Thanks.

[Kaji13]

Smoke dat shit!...

Oooh, you're talking about Actual Habanero Peppers.

[joeybsyc]

Frsh Habaneros? Grab em by the stem and eat em whole... one bite. The endorphin rush is intense, and addicting. The heat goes away within about 10 minutes...and then you'll want another.

[dkals]

Here's a great hot sauce recipe. We grow habaneros every year and this is one of the things we do. Put it in plastic squirt bottles and it keeps in the fridge forever.

http://www.rickbayless.com/recipe/view?recipeID=21

Good on everything.

This sounds like a great recipe. Question. How many times do you have to wash the blender after this? I want to try this but don't want the next 5 things I blend to taste like hot sauce.

[bRoWn-SoUnD]

Frsh Habaneros? Grab em by the stem and eat em whole... one bite. The endorphin rush is intense, and addicting. The heat goes away within about 10 minutes...and then you'll want another.


I did this... Grew a shitload of teh peppers and 8'm all... :jo

NEVER AGAIN... :facepalm

[grateful.ed]

Turkey Chili

[tripp2k]

http://www.foodnetwork.com/recipes/bobby-flay/grilled-pork-tenderloin-a-la-rodriguez-with-guava-glaze-and-orange-habanero-mojo-recipe/index.html

This is EXCEPTIONAL with mojitos.

[Whiskeyrebel]

Stuff them all in a bottle of Smirnoff. The alcohol will extract the heat and flavor. It will be extremely potent and taste like only the pepper itself.

I once tried making a bottle of pepper vodka by soaking about a half dozen orange habs in a bottle of Smirnoff. After a few days the vodka turned intensely orange. It had a deep fruit flavor but a few seconds after doing a shot this unbearable heat would just flatten you. It was way too hot to drink straight. We mixed it all into a pitcher of Bloody Mary and I swear you could have used the Bloody Mary for hot sauce. It was like drinking a whole glass of Frank's Red Hot without the vinegar.

If I ever do that again for the sake of drinking, I'm only adding one pepper per bottle.

[jakes guitars]

Chop them very fine and sprinkle them into your chili. Did this last night!
Nothing wrong with the wifes chili, Its quite good. But yes altering her chili offended her.
THe Habaneros just make it phenomenal.

[lcjc800]

do not anger the peppers by shaking the bag...

[Primakurtz]

And yes, be very careful handling the things. I know somebody who didn't wash his hands after cutting some, and then he went to the bathroom. Said it made broken bones and dislocated shoulders mild in comparison for pain. I handled a bottle of hot sauce after a meal once, then went to the lavoratory. About 5 minutes later, I was feeling an increasingly painful sensation from my member. I can't imagine what it would be like with freshly cut pepper juice.

I can provide independent verification of this phenomenon. Years ago, I made up a nice batch of habanero jerk sauce, washed my hands thoroughly, took a leak, and trotted off to rehearsal. I spent the next half hour trying to climb into a grimy bathroom sink, desperate to wash off my poor burning tadger. Be careful!!

[9fingers]

Dried & ground Habaneros are quite good. A LITTLE pinch goes a long way & wash with soap after handling the pinch. It takes probably about 1/10 the volume of dried cayenne to get the same heat. The dried Habanero has a great flavor (besides just hot).

Some friends that grew a bunch one year said not a day went by without some
"Habanero related injury". Gloves are soap are your friends when it come to Habaneros!

[Moe Zambeek]

Pass them out for Halloween. :eek:

[ducatisteve]

If I could provide some advice. When you seed and de-rib the peppers, do not throw your scraps down the disposal. I did this once and when I turned it on it felt like I got hit in the face with mustard gas.

Recipe wise, I say chop some up and mix with cream cheese. De-seed/rib some large jalapenos, fill with the hab cheese mixture, coat in eggwash and breadcrumbs, and then fry or bake until your delicious poppers are finished!

[BadCat]

give 'em back!

[dhodgeh]

Recipe wise, I say chop some up and mix with cream cheese. De-seed/rib some large jalapenos, fill with the hab cheese mixture, coat in eggwash and breadcrumbs, and then fry or bake until your delicious poppers are finished!

Hmmm, that just triggered a thought:

Wrap stuffed jalapeno with bacon and grill.......

D

[beerlover]

Since you have a whole bag...this is not hot sauce but really good (from Bobby flay)

1 mango, peeled and coarsely chopped
1/4 cup mango nectar
1 tablespoon honey
1/2 habanero chile, seeded
1 1/2 sticks unsalted butter, softened
2 tablespoons packed cilantro leaves, chopped
1/2 teaspoon kosher salt
8 ears of corn

Directions


In a small saucepan, combine the chopped mango with the mango nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
Drain the corn but don’t pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter and serve.

Make Ahead

The mango-habanero butter can be refrigerated for up to 2 weeks.

[KRosser]

I LOVE them diced up and put into tuna salad with a little mayo & diced deli-style dill pickles.

[Dr. Tweedbucket]

Since you have a whole bag...this is not hot sauce but really good (from Bobby flay)
1 mango, peeled and coarsely chopped
1/4 cup mango nectar
1 tablespoon honey
1/2 habanero chile, seeded
1 1/2 sticks unsalted butter, softened
2 tablespoons packed cilantro leaves, chopped
1/2 teaspoon kosher salt
8 ears of corn
Directions


In a small saucepan, combine the chopped mango with the mango nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
Drain the corn but don’t pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter and serve.
Make Ahead


The mango-habanero butter can be refrigerated for up to 2 weeks.


Wow, that sounds great! :bow

[jakes guitars]

Whatever you do, dont do what I did this morning!
I decided that I would make some fried potatoes and eggs, so I started fruing up the potatoes. Then I began cutting the vegetables, which among other things, included a finely ground habanero. That alone was mistake#1. Then, just before the eggs went in I decided to toss the veggies in right on top of the hot skillet.
I just stopped coughing, and tearing up, and that was almost an hour ago. I dont even remember if it tasted decent.
Some folks learn everything the hard way, I guess!

[Doodad]

I did something like this. The mango and vege cut the heat leaving a great flavor. I added carrots as well.
http://www.fabulousfoods.com/recipes/article/176/18508
Ingredients: 1 mango (http://www.thegearpage.net/board/#)
1 medium yellow onion (http://www.thegearpage.net/board/#)
3 garlic (http://www.thegearpage.net/board/#) cloves (http://www.thegearpage.net/board/#)
5 habenero (http://www.thegearpage.net/board/#) chile peppers (http://www.thegearpage.net/board/#)
1 tablespoon fresh ginger (http://www.thegearpage.net/board/#)
1/2 teaspoon turmeric (http://www.thegearpage.net/board/#)
1/8 teaspoon cumin (http://www.thegearpage.net/board/#)
1/8 teaspoon coriander (http://www.thegearpage.net/board/#)
1 tablespoon honey (http://www.thegearpage.net/board/#)
1/2 cup cider vinegar (http://www.thegearpage.net/board/#)
1/2 cup water
1 teaspoon salt (http://www.thegearpage.net/board/#) Instructions: In a small saucepan, bring vinegar, water, and salt to boil. Purée (http://www.fabulousfoods.com/school/glossary/techniques/puree.html) remaining ingredients in a blender (http://www.thegearpage.net/board/#) or food processor (http://www.thegearpage.net/board/#), then transfer mixture to a bowl. Pour vinegar (http://www.thegearpage.net/board/#) mixture over mango (http://www.thegearpage.net/board/#) mixture and stir well. Allow to cool before bottling. Keep refrigerated for 3 weeks or more.

[dkals]

Here's a great hot sauce recipe. We grow habaneros every year and this is one of the things we do. Put it in plastic squirt bottles and it keeps in the fridge forever.

http://www.rickbayless.com/recipe/view?recipeID=21

Good on everything.

Made this sauce today. It has a kick to it. Trying to figure what I will use it on but sparingly. Next time I am going to take the seeds out of half the peppers.

Good sauce. I am going to bring some to the "hot heads" at work on Monday.