• The SH Membership has gone live. Only SH Members have access to post in the classifieds. All members can view the classifieds. Starting in 2020 only SH Members will be admitted to the annual hunting contest. Current members will need to follow these steps to upgrade: 1. Click on your username 2. Click on Account upgrades 3. Choose SH Member and purchase.
  • We've been working hard the past few weeks to come up with some big changes to our vendor policies to meet the changing needs of our community. Please see the new vendor rules here: Vendor Access Area Rules

What do y’all do with habanero peppers?

I've made Cowboy Candy out of them before. They turned out good, doesn't reduce the heat a whole lot but, adds some sweetness to it. Here's the first recipe that google brought up, seems similar to the recipe I used. https://www.food.com/recipe/candied-jalapeno-or-cowboy-candy-453141

I've also added them to pepper relish made mostly with banana peppers. The extra heat was a plus for the relish.

Finally, I'm not a Vodka person but, Ole Smokey's Mango Habanero Whiskey is my drink of choice so I like @Alec's idea. I'd add them to some whiskey though and see how close I could get to the flavor of Ole Smokeys.
 
I read somewhere yesterday to soak them in milk to reduce the overall heat. Can’t see that making things worse.
 
Put on some gloves and remove the veins and seeds from 8 habaneros.

Put a couple of habaneros in a blender. Add 16oz apple cider vinegar, a couple of cloves of crushed garlic (or garlic powder) and one and a half or so tablespoons of Konrico Creole seasoning (or Tony C’s, whatever your favorite is) and blend all that together.

Top off with 8 ounces of apple cider vinegar, 8 ounces of apple juice (16oz ACV if you don’t want the sweetness of the apple juice) and one of those little cans of tomato paste and blend it all again.

Test the heat and add the rest of the habaneros as needed to get it to where you want it. Habaneros have the best flavor of all peppers so keep it at a level you are perfectly tolerable with.

You now have a quart of the best hot sauce you will ever make. I made mine with up to 8 and I used to sell the hell out of it.

Enjoy.
 
My dad made some habanaro mango salsa that's pretty darn good. I usually dab my breakfast burritos in it.

My body is weird about peppers. Some days I can handle the heat, other times a jalapeño will set me on fire. Not sure why that is. I put ghost pepper and habanaro in my chili and it's great. Had a jalapeño burn so bad 3 glasses of milk didn't calm the burn.

BT
 
dalton916 said:
Put on some gloves and remove the veins and seeds from 8 habaneros.

Put a couple of habaneros in a blender. Add 16oz apple cider vinegar, a couple of cloves of crushed garlic (or garlic powder) and one and a half or so tablespoons of Konrico Creole seasoning (or Tony C’s, whatever your favorite is) and blend all that together.

Top off with 8 ounces of apple cider vinegar, 8 ounces of apple juice (16oz ACV if you don’t want the sweetness of the apple juice) and one of those little cans of tomato paste and blend it all again.

Test the heat and add the rest of the habaneros as needed to get it to where you want it. Habaneros have the best flavor of all peppers so keep it at a level you are perfectly tolerable with.

You now have a quart of the best hot sauce you will ever make. I made mine with up to 8 and I used to sell the hell out of it.

Enjoy.
Click to expand...
Boom. Trying this.
 
Black Titan said:
My dad made some habanaro mango salsa that's pretty darn good. I usually dab my breakfast burritos in it.

My body is weird about peppers. Some days I can handle the heat, other times a jalapeño will set me on fire. Not sure why that is. I put ghost pepper and habanaro in my chili and it's great. Had a jalapeño burn so bad 3 glasses of milk didn't calm the burn.

BT
Click to expand...
I find that peppers can be all over the place. The last three years the Serrano peppers have been ass kickers, this year they’re barely hotter than a bell pepper. Previously, my tolerance for all cayenne varieties was ironclad. This year, the hybrid cayennes are medium but the long heirloom ones are ALARMING. It may be the peppers, and not so much you, is what I’m saying.
 
Bow13 said:
Along with four or more other varieties dehydrated them and grind into powder
Add some garlic and onion powder
There you have it
MAGIC DUST
I put that on everything
Click to expand...
Wait, can I do this WITHOUT macing the entire family?
That’s been the hang up on cooking up a hot sauce lol.
This seems WAY mo’ better and I recently tossed the dehydrator through the dishwasher in anticipation of fresh venison and leftover produce.
 
You must log in or register to reply here.
Back
Top