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Post by mockchoc on Mar 4, 2009 6:34:15 GMT
A friend said he has some growing and will bring me some.
I'm not sure I'm game to try them! Never have yet.
He likes it hot but I think maybe I'm more of a wuss than him.
Oh dear... guess I'll have to get my gloves on too.
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Post by bazfaz on Mar 4, 2009 8:34:08 GMT
Get your gloves or be very careful what part of your body you touch.
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Post by Deleted on Mar 4, 2009 13:03:42 GMT
I once made a hot sauce with habeneros. I took the necessary precautions for the chopping. What I wasn't prepared for was the fumes. I had a half blender full of the peppers and vinegar,
all of a sudden my cats bolted out of the house like lightening, one went upstairs and then realized that was no escape so she went out the window onto the roof.
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Post by Don Cuevas on Mar 4, 2009 13:45:17 GMT
I once cut an habanero in half, lightly rubbed the cut side inside a glass, and made a Bloody Mary.
The effects were delightfully painful.
I don't buy them any more.
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Post by Deleted on Mar 4, 2009 13:50:41 GMT
Oh, I need to get me some of those. There is some office equipment I would like to rub them on.
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Post by bixaorellana on Mar 4, 2009 17:29:48 GMT
Not to be rude, but I absolutely must correct a common misconception here:
They are habaneros, not habañeros! The general public can be forgiven for getting this wrong, as so many writers who don't do their homework spread the incorrect usage. I have an entire book by Rosalind Creasy, "The Edible Mexican Garden" wherein she makes my teeth ache by continually throwing in the enyay.
Here is a recipe I got in Campeche. It features that great fruity taste of the habanero, and gives you a way to control the heat:
Salsa Picante de Campeche
Toast a whole habanero, some whole garlic, and slices of onion on a dry griddle.
Unless you want lots of heat, open the chile & flick out the seeds. For a mild version of the salsa, start with pieces of the roasted chile, adding more later if you wish.
Peel the garlic and put it with the other ingredients into the blender with salt, some water, and a tiny bit of vinegar.
Mockchoc, the plants should grow well in your garden, so save the seeds. Habaneros like lots of heat and humidity and are a very pretty plant -- rounded, covered in leaves, and very festive-looking when in full fruit. You can always give the chiles away if you don't want them.
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Post by mockchoc on Mar 6, 2009 11:47:54 GMT
Hmm.. I'm still scared of it but yes I might plant it.
My friend said because of so much rain it is juicier that usual.
I know very little about Mexican type cooking bixa so what would I use your recipe for please?
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Post by Deleted on Mar 6, 2009 12:01:31 GMT
Go ahead and plant it,I have one or two and when people come see the garden they invariably leave here with a little baggie of them,alot of people really do like them. You can also make a nice fairly mild vinegar/hot sauce with them. The recipe I have involves carrots whic h.cuts some of the "heat". It's called Corazon de Suegra (heart of mother-in-law). Happy to share.
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Post by bixaorellana on Mar 6, 2009 16:14:53 GMT
Hmmm -- with carrots, Casimira? That sounds as though it might resemble Melinda's, which is my favorite brand of bottle habanero sauce. I will look in the galley for a mother-in-law's heart. Mockchoc, just think of any Mexican salsa the same way you'd think of a fresh chutney -- as a condiment or relish you might put on any food, regardless of its origin. The one given above would work on meat, fish, potatoes, or any number of stewed dishes. After a while, you start thinking of them almost like salt and pepper, in terms of something you automatically put on the table. The beauty of salsas is that they allow each diner to control the level of piquancy. Mockchoc, I know you experiment with all kinds of cooking. It would be great if you wanted to share some table sauce or chutney ideas. Here is a thread already going on that subject. |
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Post by mockchoc on Mar 7, 2009 1:35:41 GMT
Bixa I do experiment a lot with different foods but chutneys and sauces are something I only just started making. I already posted the recipes.
I think I should explore this more of course just I wasn't brought up with it so find it hard to know what to marry it with.
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Post by mockchoc on Mar 7, 2009 1:38:10 GMT
Hmm.. so when I get the habaneros I just stick the seeds in the ground or do i have to dry them first? I'm mostly use to buying seedlings or seeds from a packet .. other than pineapples where you chop some of the top and all the leaves and stick it in the ground.
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Post by bixaorellana on Mar 7, 2009 3:34:56 GMT
Just plant the seeds from the very ripe peppers -- no need to dry first.
Mockchoc, the thing to do is to make a table sauce or two and plunk them down with whatever you're serving. Then you can try dribs and drops of the stuff on this & that & kind of spark your imagination.
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Post by mockchoc on Mar 10, 2009 4:56:45 GMT
Thanks bixa.
Casimia I'd love the recipe for the Corazon de Suegra as soon as you can as I have the peppers now.
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Post by bixaorellana on Mar 10, 2009 5:41:02 GMT
Mockchoc, I left you some more salsa recipes in The Galley -- the quick salsas & relishes thread.
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Post by mockchoc on Mar 13, 2009 4:29:18 GMT
Ta bixa
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