🚀 go-pugleaf

karpen@nrlfs1.nrl.navy.mil  writes:
> 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
This is absolutely true- after washing my hands, i still felt a
burning sensation on my fingers, and accidentally touched the
edge of an eye, later. It took me a long time to get to sleep
because i felt as though a hole was being burned through my
skull. I'd also like to point out that on a scale from 1 -10,
an habanero is a 10. The jalapeno, thought of by commoners as
hot stuff, is a 5.5.
   This is what ecstasy is made of- these peppers.