Communion Of Dreams


Scary. Just plain scary.

Behold this year’s Habanero experiment:

The Compote of DEATH.

The Compote of DEATH.

What you’re looking at is pureed super-hot Habaneros. With just enough vinegar and salt to preserve them for canning.

OK, the full story …

This morning I made a batch of my Habanero Sriracha sauce. One of my standards. But I decided to do it a little bit differently this year. Rather than use a limited amount of Habaneros in it, and just blend them in, I added a full two gallons of frozen habs to the vinegar & tomato sauce mixture and cooked them until soft. Then I removed all the peppers, setting them aside to cool. There’s still plenty of heat and flavor from the habs in the Sriracha (recipe below).

But then I added some more salt and a little apple cider vinegar to the cooked Habaneros, and ran the whole lot through a food processor. And that’s in the pic above.

The idea behind this isn’t that you’d actually use this stuff directly on food, like you would a hot sauce or some of my Habanero Dust from a spice grinder. Rather, it’s intended to be used in very small amounts as the basis for some larger dish or sauce, giving you just concentrated (almost pure) Habanero flavor and heat. I’ll put it into 4 ounce jars for a very limited number of insane friends.

Just thought I’d share the idea.

Jim Downey

This year’s Sriracha recipe (variation on the theme of recipes you’ll find elsewhere):

  • 5 quarts homemade tomato sauce
  • 2 cups apple cider vinegar
  • 2 cups dark honey
  • 1 cup brown sugar
  • 3 heads of garlic crushed
  • .25 cup of Kosher salt
  • 3 Tablespoons of Fish Sauce
  • Habaneros (mix of super-hot varietals)

Add all ingredients into large pot. Heat to simmer, stirring often. Remove Habaneros. Simmer rest for half an hour or so, then allow to cool.

EDIT NOTE: After trying the Sriracha prior to canning, I decided that it was just plain too hot, so added another couple of quarts of tomato sauce and changed the total above. Everything else still seemed pretty much in balance after. I think the heat level was masking some other problems earlier.

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