🚀 go-pugleaf

In article <8LBaTc2w165w@c-cat.PG.MD.US>, david@c-cat.PG.MD.US (Dave)
wrote:

> 
> The local Giant here in Laurel,  ( town Center) is having a
> deal on Habanero Peppers,   $7.19/lb    not sure how good the price
> is, but I'm thinking of getting some.  I am looking for some good 
> habanero recipies,  Hot Sauce, Salsas, or anything interesting. 

These were posted on another netgroup recently; sorry the attributions have
been removed, but it's the only way i can spare the disk space for all the
recipes i have.

Habaneros - not just for drying or chili...

Habanero sauce
12 habaneros chopped, stems removed
1/2 c chopped carrot1/2 c chopped onion
3 cloves garlic minced
1 t vegetable oil
1/2 c white vinegar
1/4 c fresh lime juice
saute the onion and the garlic in the oil until soft, add carrots and @ 1/2
c H2O simmer until carrots are tender
place carrot mixture and habaneros in a blender puree until smooth
combine puree with vinegar and lime simmer for 5 minutes over low heat to
combine flavors, strain into sterilized bottles, can be kept for up to 1
year, is a rather toxic orange colour and very hot use sparingly

Jamaician Jerk Marinade
1 onion finely chopped
1/2 c chopped green onion
2 t thyme
2 t sugar
1 - 2 t freshly ground allspice
1/2 t ground nutmeg
1/2 t sage
1/2 t cinnamon
4 - 6 habaneros (depends on how hot you like food, I use 8)
1 t black pepper
3 T soy sauce
1 T cider vinegar
combine all ingredients in a food processor and chop.  Marinate meat
(chicken, beef or pork ribs) for at least 6 hours and grill or bake.
Marinade will keep in the refrigerator in a tightly closed jar for a month
and it freezes well

> 
> also ideas on shelf life,  how long should fresh habaneros last ?
> are they freezable for use in the future,  what kind of frezer
> life do they have, all precautions taken.
> 

I've got hot peppers in my freezer from years ago, and they still have
flavor and bite (mostly Thai peppers, since i only grew habs for the first
time last year).  They get mushy, of course, but for cooking that doesnt
really matter.  All i do is wash & dry them, and stick them whole into
freezer bags. In this climate i wouldnt try drying them, it's too humid
(although thai peppers usually dry OK). I the fridge they should last a
week or so, depending on initial freshness & the microclimate in your
fridge. They can go moldy on you, though, so if you're not going to use
them in a few days you should freeze them. Another storage method is to
make habanero puree (puree in food processor with minimal water, if
necessary) and freeze it in ice cube trays. A cube will contain a couple
peppers at least, so be sure to put in less than you might think necessary
until you have the cubes "gauged" for your tastes. Perhaps those
mini-ice-cube trays would be a better idea.......

In case someone hasnt cooked with habaneros before, be REALLY careful to
avoid getting juices in your eyes, nose, etc. I havent gotten to the point
of wearing rubber gloves but would if i were processing large quantities
--- these peppers are many times hotter than the next step down the scale.
For example, washing the cutting board usually starts a coughing spell,
once the hot water hits the habanero juice (and this is from just one
pepper). Unbelievable stuff, but great!

-- 
Judy Karpen                        "The line between scientific genius and 
karpen@nrlfs1.nrl.navy.mil    obsessive fanaticism is a fine one." --
Zone 7                                   line from The Brain that Wouldnt
Die