Filed under: Gardening, Habanero | Tags: blogging, cooking, gardening, Habaneros, hot sauce, jim downey, Moruga Scorpion, Trinidad Scorpion
Remember this?
Hab harvest, 2013
Well, this morning I got started turning those into this:
Simmer, simmer
Which resulted in this, after other ingredients were added and it was allowed to simmer for a while:
Mmm.
Which was then run through a blender for a bit, then cranked through a Foley food mill to remove seeds and skins, resulting in this:
Oh. Yeah.
Which became 30 half-pint jars of just incredible sauce. So, there’s about two full habs per ounce of this stuff. I just had about 1/8th a teaspoon on a burger, and my oh my.
I think I’ll call it Scorpion Blood, since it includes (among other varietals) two different ‘Scorpion’ peppers: the Moruga Scorpion, and the Trinidad Scorpion.
Mmmm.
Jim Downey
Recipe, for those interested:
- Approximately 500 peppers, crown removed and cut in half
- Half a gallon of natural apple cider vinegar
- 2 cups white sugar
- 8 tablespoons of Kosher salt
- Quart of homemade tomato sauce
- 20 ounce of chopped garlic
- 2 yellow onions, rough chopped
Prepare all ingredients. Put peppers, onion and vinegar in 5 gallon stock pot, simmer until peppers & onion all soft. Add other ingredients, simmer about an hour, stirring often.
Scoop into blender, do a rough blend for 15 – 20 seconds. Then pour into Foley food mill, and crank until just seeds and skins are left. Transfer to jar, can.
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