Communion Of Dreams

Oh. Yeah.

Remember this?

Hab harvest, 2013

Hab harvest, 2013


Well, this morning I got started turning those into this:

Simmer, simmer

Simmer, simmer


Which resulted in this, after other ingredients were added and it was allowed to simmer for a while:




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.

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.



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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[…] I’ve mentioned previously, it was a good year for peppers. Well, in addition to making the big batch of sauce at the end of the season, I also dried approximately 5 gallons of seeded habaneros of various […]

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[…] or so I’ll go through all the various comments I can find, and pick someone to get a jar of my latest hot sauce (or something else if they don’t want […]

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[…] gas. Yup, the peppers are a LOT more ripe, just from being shut up for a few days. Not as ripe as last year’s end-of-season harvest, but not bad at all. And since my version of Sriracha is fairly sweet, I […]

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