Filed under: Fireworks, Gardening, Habanero, Humor, Music | Tags: blogging, Carolina Reaper, cooking, ethylene, gardening, Habaneros, hot sauce, jim downey, Moruga Scorpion, music, Rolling Stones, Sriracha, Trinidad Scorpion, Wikipedia
It’s Habanero season again!
I noted a few weeks back that I had harvested the first of this year’s crop, and that I thought that things looked promising, if the weather held. Well, all together I harvested about 200 fully-ripe peppers, seeding freezing them in small batches, and I’ll make some of my Habanero Sriracha with that later. But last Friday we had the first hard freeze of the season, so I picked all the rest of the remaining fruit off the plants. Here’s a the pic of that:
Now, since turning whole peppers into hot sauce is the sort of thing which can drive any sane person out of the house, I waited until today to do this year’s production. Why? Because my wife is a poll worker, and so is gone all day. Well, here’s that exact same box of peppers, which had just been closed up since Friday:
Fun, eh? Welcome to ethylene 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 decided to make a less sweet batch of sauce out of the above, since it will tend to accentuate the citric qualities of the not-entirely-ripe peppers. So, here’s this year’s recipe:
- Approximately 335 peppers, crown removed and cut in half
- Not quite a gallon of natural apple cider vinegar
- 8 tablespoons of Kosher salt
- 3 heads of garlic
- 2 large yellow onions, rough chopped
Prepare all ingredients. Saute onions and garlic until soft. Add vinegar, salt and peppers to 5 gallon stock pot, simmer until soft, 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.
Edited to add later: Total of 22.5 half pints. Which works out to about 2 habaneroes per fluid ounce, which is what my standard ‘Evil Green’ (previously my hottest sauce) runs, except that this has a much higher % of fully or mostly ripe habs.And this is clearly hotter than anything else I’ve ever made. Pic below – need a good name for it. It’s the one on the right, the reddish one is my Sriracha (about the color of tomato sauce) for comparison.
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