Filed under: Gardening, Habanero | Tags: blogging, Carolina Reaper, cooking, gardening, Habaneros, hot sauce, jim downey, Moruga Scorpion, Sriracha, Trinidad Scorpion
Behold this year’s Habanero experiment:
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.
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.
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.
Filed under: Bad Astronomy, Fireworks, Gardening, Habanero, Health, Humor, Music, Phil Plait | Tags: Bad Astronomy, blogging, Carolina Reaper, gardening, Habaneros, health, humor, jim downey, music, Phil Plait, volcano, Wikipedia
… but *do* have a very healthy respect for it.
The Carolina Reaper is a hybrid cultivar of chili pepper of the Capsicum chinense species, originally named the “HP22B”, bred by cultivator Ed Currie, who runs PuckerButt Pepper Company in Fort Mill, South Carolina, United States. It’s the world’s hottest hybrid pepper. The original cross was a red naga pepper and a red savina pepper.  The “Carolina Reaper” was rated as the world’s hottest chili pepper by Guinness World Records according to 2012 tests, averaging 1,569,300 on the Scoville scale with peak levels of over 2,200,000 Scoville Heat Units (SHU). The previous record-holder was the Trinidad Scorpion Butch T.
There are some included in today’s harvest of peppers:
How are they? Oh, baby!
No, seriously, trying one of these peppers is sort of the equivalent of seeing a live, active volcano. Sure, it’s insanely hot (I ate the smallest little piece, about the size of an apple seed, and it did the whole ‘mouth numb, face flushed, lips melting, nose running’ thing). But it’s also insanely cool to just experience the thing … if you exercise a little respect for its power.
And they have the same flavor profile as other super-hot Habaneros, which is actually why I like them. It’s a deep, smokey, lasting peppery flavor.
I’ve only harvested about 60 peppers from my plants so far this season. For some people, that would be about 59 too many. But if the weather holds, perhaps I’ll have a total harvest along what I’ve gotten in years past.
Filed under: Alzheimer's, Argentina, Ballistics, Bipolar, Book Conservation, Connections, Depression, Failure, Gardening, General Musings, Guns, Health, Italy, New Zealand, Patagonia, Science Fiction, Society, Survival, Travel, Wales, Writing stuff | Tags: Alwyn, Alzheimer's, Argentina, bipolar, blogging, book conservation, bookbinding, care-giving, Communion of Dreams, depression, direct publishing, feedback, gardening, guns, Habaneros, health, Her Final Year, hospice, Italy, jim downey, John Bourke, Legacy Bookbindery, literature, New Zealand, Patagonia, Science Fiction, St. Cybi's Well, travel, Wales, writing
This will probably come across as a little brag-y. Sorry about that. Not my intention.
The other day I got a phone call. For Legacy Art. The gallery we closed May 31, 2004. Yeah, more than ten years ago.
And after I got through abusing the telemarketer over this point, I got to thinking about the many changes in the last decade.
First thing I should say up front: I’m at a low point in my bipolar cycle, as I’ve noted recently. That means that my self-image isn’t all that great. This isn’t a debilitating depressive episode or anything — I’ve managed to continue to work steadily, as well as enjoy the usual aspects of life. So not horrid. But it is sometimes difficult to not focus on the things which haven’t gone well, and my own failings which are often a component of that. And one of those failings is a sense of not accomplishing much, of being lazy, of wasting my time and the time of others.
Anyway. I got to thinking about the changes in the last decade. And surprisingly, more positive things came to mind than negative ones. That fed on itself, and I found myself making a mental list of the accomplishments.
In no particular order or ranking: wrote two books (one of them as co-author). Most of the way done with another. Visited Wales. And Argentina. And New Zealand. And Italy. Wrote several thousand blog posts. Became something of an authority on small caliber ballistics. Wrote several hundred articles and columns for publication. Was the full-time caregiver for someone with Alzheimer’s. Have done conservation work on something more than a thousand (that’s just a guess … may be closer to two thousand) books and documents. Made some great hot sauces. Raised, loved, and then said farewell to a great dog. Tried to be a good friend, and husband. Tried to help others when I could.
We all fail. We all have things we’ve done that haunt us in one way or another. Sometimes, those fears and demons overwhelm. Me, at least.
I may or may not be at a turning point in my bipolar cycle. But I’m glad that at least I can think of things I have accomplished. That helps.
Back to work on St. Cybi’s Well.
Filed under: Amazon, Art, Astronomy, Cassini, Connections, Feedback, Google, Habanero, Humor, Kindle, Marketing, NASA, Pandemic, Plague, Promotion, Publishing, Saturn, Science Fiction, Space, Titan | Tags: Amazon, art, blogging, book design, Cassini, Communion of Dreams, direct publishing, Facebook, feedback, Habaneros, humor, jim downey, Kindle, NASA, pandemic, photography, post-apocalyptic, promotion, reviews, Saturn, Science Fiction, Scorpion Blood, space, Titan
Another item that would likely help get this book moving is a different cover. I understand the imagery now that I’ve read the book, but definitely think it will keep hard-core sci-fi fans from buying a copy (and people do judge books by their covers).
Like I said, every so often a comment to this effect will pop up in a review. And I don’t spend much time thinking about it (and I’m not going to change the cover image at this point), but now and then I wonder just what kind of a cover would appeal to ‘hard-core sci-fi fans’ and still make any kind of sense in relation to the story. Maybe some nice images of Saturn or Titan from the Cassini mission? A depiction of some of the spacecraft (which aren’t described in much detail in the book), or perhaps the Titan Prime space station? Go with a charming post-apocalyptic montage of ruined cities and microphotographs of viruses? To me, none of these would fairly represent the story, and to a certain extent would unnecessarily limit the appeal to only ‘hard-core sci-fi fans’.
But I’m curious what others think. So feel free to post a comment here or over on FB. Over even on Amazon, as a comment on an extant review or in new review of your own. In a week 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 that).
PS: there’s another new short review up on Amazon you might want to take a look at as well.
Filed under: Connections, Gardening, Habanero | Tags: Bhut Jolokia, blogging, cooking, Devil's Tongue, Habaneros, hot sauce, jim downey, Moruga Scorpion, Red Savina, Trinidad Scorpion
As 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 sorts. And this morning I got around to crushing them. Here’s the result:
That works out to something like 8 ounces (fluid volume) of crushed habs per gallon of fresh/frozen. Yeah, baby!
Filed under: Gardening, Habanero | Tags: 7 pot, blogging, gardening, Habaneros, jim downey, Lauren Collins, Moruga Scorpion, New Yorker, Red Savina, Trinidad Scorpion
In recent years, “superhots”—chilis that score above 500,000 on the Scoville scale—have consumed the attention of chiliheads, who debate grow lights on Facebook (“You can overwinter with a few well-placed T-8s”), swap seeds in flat-rate boxes (Australian customs is their nemesis), and show up in droves at fiery-foods events (wares range from Kiss My Bhut hot sauce to Vanilla Heat coffee creamer). Chilis, in general, are beautiful. There is a reason no one makes Christmas lights in the shape of rutabagas. Superhots come in the brightest colors and the craziest shapes. Their names, evoking travel and conquest—Armageddon, Borg 9, Naga Morich, Brain Strain—sound as though they were made up by the evil twins of the people who brand body lotions. Trinidad 7-Pots are so called because it’s said that one of them is enough to season seven pots of stew.
* * *
Eating, more than breathing or sleeping, lends itself to competition. There are bake-offs, wing wars, contests to see who can eat the most hot dogs, bratwurst, Twinkies, tamales, cannoli, apple pies, buffalo wings, ribs, oysters, pastrami, sweet corn, deep-fried asparagus, ice cream, pancakes, pepperoni rolls, and boiled eggs. Superhots are the most accessible of thrills—fugu straight from the garden. For the culinary extremist, or exhibitionist, they provide an outlet for impulses that might have compelled his adolescent self to drink a concoction or try to swallow a teaspoonful of cinnamon. (A recent study found a positive correlation between chili-eating and “sensation-seeking” behavior.) As a leisure activity, superhots offer some of the pleasures of mild drugs and extreme sports without requiring one to break the law or work out. They are near-death experiences in a bowl of guacamole.
* * *
Barrus consumes whatever people send him, from raspberry-chipotle fudge to ranch-dressing soda. Armed with a jar of peanut butter and gallons of milk (casein, a protein in dairy products, can alleviate the effects of capsaicin), he regularly sets himself such stunts as eating twenty-one of the world’s hottest peppers: seven bhut jolokia, five Trinidad Scorpion Butch Ts, four Douglah 7-Pots, three Trinidad Moruga Scorpions, two Jonah 7-Pots. (He made it through eleven of them.)
Hmm. Sound familiar?