Tuesday, November 30, 2010

Aycaramba, Spicey Cranberry Habanero Hot Sauce and Salsa if You Dare!

Alright, long absence from the City of Charm, but the test kitchen's never stopped cooking.  Today's posting is long due from late summer.  One of the nearby neighbor donated some homegrown habanero peppers and some other mixture of milder peppers (got no idea of the name, but check out the picture).  Habanero, as you know, is one of the hottest tasting chilli pepper available, ranking on the Scoville scale of 350,000–580,000 heat units.  To compare, Jalapenos are only about 2,500-8,000 Scoville heat units.  And if you are not familiar with the Scoville heat measurement unit, just google it.  Anywho, the recipe is to make a blended habanero spice paste that can be frozen and used for cooking, add to your ketchup for spicyness, or eat it straight up with your favorite chips and take it like a man!

Aycaramba Cranberry Habanero Hot Sauce / Salsa
10 - 15 habanero / scotch bonnet peppers or mixture of mild and spicy peppers
1 large purple onion, roughly diced
1/2 head of garlic (approx 10 cloves)
1-3 carrots depending on how big the carrots are
4 roma tomatoes
1/3 cups of dried cranberry
1/3 - 1/2 cups of brown sugar
Sufficient salt, approximately 1 tbsp
1-2 tbsp cumin
1-2 tbsp corriander
3-4 tbsp honey
a dash of worchestire sauce
1 spritz of orange juice

Roughly dice the vegetables and peppers and blend everything, including spices in a blender.  May require 2 batches of blending depending the size of food processor or blender, and voila, take a whiff and it will knock any pneumonia or influenza virus out cold!  Aliquot in smaller portions and freeze if desire.

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