crowjoy: (canning)
[personal profile] crowjoy
I'm surprised so many of you find it hard to believe one can make too-hot sauce accidentally!

Here's how you do it: take 2 dozen hot peppers... a nice variety including Vietnamese black peppers, Habaneros (still green,) Long Johns, Jalepenos, Hungarian Wax, etc etc. Basically all the not-red hot peppers I've acquired in the last 6 weeks from CSA. (The red were dried and crushed.) Add vinegar, a tad of sugar, spices and cook until soft. Puree and get your wife to taste it. Say you're sorry when she's still having intestinal pain several days later. Then try again.

The 2nd incarnation got a whole messa green tomatoes, cabbage, sweet green peppers and carrots. A bit more sugar. Assure wife it's better this time. Apologize profusely for your lack of trustworthiness and judgment. Then, catch Princess Jeanne on the IM and beg for guidance. Here's what we came up with.

First I cubed and sauteed 2 giant butternut squashes with about 4 heads of roasted garlic and a couple of apples. Then I added 1, 2, 3 spoons of the sauce. Mmm, nice and spicy. Add 2 more spoons. WHOOO SPICY! I have all sorts of ideas for this concoction. Add some curry and chick peas, over rice, yum! Blend into soup! So since I had a GIGANTO POT of it and it's too spicy for the kids, hmmm. So I slathered it over a baking sheet and have frozen it. I'll bust that into chunks to throw into other dishes.

Then I was left with a quart minus 5 tablespoons so I found a nearly empty Sriracha bottle and constructed a funnel from an aluminum pie plate (this is where the eye thing comes into play, shoulda worn goggles) and stored 17oz of the hellfire. I imagine we'll still be worrying about that killing Mander's intestines next year. Or even the next. Anyway, it's there for her.

With what remained I had what I think is a brilliant idea! I spread the rest out on the fruit leather trays of my dehydrator and I've got it out there crusting up. When it's dry I will grind it for a dash of hot in whatever we want. Now THAT I can make good use of. Killing Mander's intestines. Or, just very very lightly hotting up pretty much anything. If it really works out well and tastes as good as it smells, it could become part of spicy herb mixes for Christmas. If it's superb then I might dry some of the 17oz.

L'amandita, Suzette, if y'all want some of the unadulterated hot, let me know and I'll make sure some is saved in liquid form, should I decide to dry it all.

And that's how you do it! :D

Date: 2008-10-26 01:58 pm (UTC)
From: [identity profile]
When I made that mustard that I sent to your house, I had to apologize to my intestines for a few days.

Date: 2008-10-26 09:45 pm (UTC)
From: [identity profile]
Mustard? Tell me about mustard that needs an apologist.

Date: 2008-10-27 04:00 am (UTC)
From: [identity profile]
I bought a bag of dry mustard from Penzey's Spices, and was running out when people were coming over for dinner, so I mixed it up using the receipe on the bag. Oy, it hurt! I gave it to Crowjoy. It was wicked.

Date: 2008-10-26 09:44 pm (UTC)
From: [identity profile]
Hell yeah! We'd love some.

We'll trade you seeds of the HOTTEST PEPPER ON EARTH - the Naga - ten times hotter than habaneros.

Date: 2008-10-27 04:12 am (UTC)
From: [identity profile]
Eeek! I'm a French Canadian -- please be gentle with me!

Date: 2008-10-27 06:01 am (UTC)
From: [identity profile]
woooo! I got sweaty just reading that post!


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