Habanero harvest time
Yesterday we harvested some habanero chilies (fewer than half of the ones that are ready), and then we grilled them over mesquite charcoal and wood for a smoky flavor. After those were done, we grilled a large piece of salmon using the fish holder shown empty in the photo.
Today I made habanero sauce with the grilled chilies, and I think I have enough to last me about six months. This batch was more potent than the last one, and I might roast some more bell peppers to use as filler/extender. I also used a head of garlic in the grill basket, but that is not in the photo.
This time instead of using the food mill, I used a coarse strainer, and I think that maybe was not the best idea because I had to scrape the bottom of the strainer to get the puree out. First I had to find my swim mask and snorkel to wear while making this sauce. I had inadvertently put those in my closet when we had our counter tops installed, and so it took me a while to find them. Normally I store a snorkel in the kitchen, to use when I'm chopping onions, but it is particularly essential when making habanero sauce. I had to keep Kevin out of the kitchen so that he would not succumb to the fumes. After a while, I took my gloves off, and afterwards, I washed my hands with baking soda and then soap, and that seemed to work pretty well.
The salmon came out really good also.
Lars
Oh, my, Lars. I dehydrated about a dozen habaneros, they looked much like yours. I sliced and dried them and I figure I have enough to last about 5 years, LOL.
I can't even imagine trying to eat habanero hot sauce, and Elery told me that my habaneros this year were nearly as hot as the ghost peppers his son brought from California in October last year.
Annie
Oh, PRETTY!!
My very favoritest condiment is honey habañero mustard--but I buy it because I'd be scared I'd forget and touch my eye. I have a bunch of serranos and red on the vine jalapeños that need picking though. They're not nearly as pretty as your peppers, though.
Here's how much sauce I ended up with. This time I did add a small amount of water to help get the last bits of the chilies to go through the sieve. I didn't add more than a couple of tablespoons, however, but I did add about 1/3 cup of Trader Joe's white Balsamic vinegar and two tablespoons of salt. I don't worry about the salt in this because I use such small quantities at a time. I also added a tablespoon of sugar, which is also rather minimal, considering the heat factor of this sauce. I might freeze some of it, but the last time I made it, it did not go bad, possibly because of the vinegar and salt.
I mainly use this sauce to mix with mayonnaise - about 1/2 teaspoon for 1/4 cup of mayo, and then I use that on sandwiches instead of regular mayo. I like that much better than plain mayo.
I did find habanero sauce at TJ's that I liked (although not as much as my own), but I ran out of that and then started using another bought habanero sauce that had almost no flavor at all.
I have many more chilies to harvest, and I will probably give them to women at work, as I do not want to make habanero sauce that often! I love it, but it is an ordeal to make, since the fumes are intense. I almost had to open a window, but I didn't want to let hot air inside.
Lars
Wow, I love hot and spicy, but Habanero Sauce? I'm not sure even I could handle that! LOL
What do you use it for, other than mixed with mayo as a sandwich spread?
A couple of years ago I put one habanero pepper plant in a pot and that plant produced enough habs to last me three seasons!
Linda
Linda, I make Habanero Gold, and that's about the only way I can eat them. Lars is one tough guy for sure, where it comes to hot peppers!
I had a nice little helper, though, and my peppers dehydrating in the garage got her all choked up, LOL.
Annie
Yes, you can easily get chokes up by the Habaneros, which is why I wear a mask and snorkel. I put all the skins and seeds down the garbage disposal because I do not want fumes coming from my garbage can, although otherwise I seldom use the garbage disposal even though we have a new 3/4 HP one that is powerful and quiet.
I use the Habanero sauce to eggs when I make an omelet, and I also add it to burritos, tacos, migas, soups, or anything that I want to add heat to and that can take a smoky flavor. I generally only add it to my portions, except when I make eggs, and then I add just a few drops to the egg mixture for an omelet. I very seldom use black pepper, except for mushrooms and potatoes, and I more often use powdered cayenne in place of it, when I do not use hot sauce. I like black pepper, but I like to have a variety of peppers to use rather than just one type.
I plan on thinning down some of this sauce with some roasted sweet peppers and some roasted garlic, as it is easier to use a milder sauce.
Lars