What's for dinner tonight?

[stanley]

12 minutes ago, firstcoueswas80 said:

You guys are a lot tougher than I am. Anything more than a mild jalapeno since this white boy into a panic. I love raising jalapenos but they're too dang hot for me.

Born and raised in Kearny.   I didn't even know I was white until I moved to Salt Lake City for school and saw all the white people walking around!  

[stanley]

21 minutes ago, trphyhntr said:

 

Not enough details of what’s going on 

Mine is a pretty simple Tabasco copy.  Just three ingredients:  peppers, salt, vinegar.  Ferment the peppers, then grind, cook/simmer, strain and test pH carefully for shelf life.  

 

I am VERY interested in what Hector has going on with the smoked habanero sauce/salsa!!   I want that!!!

[Chef]

As you can see, I had a ton of ripe habaneros to work with.  I destemmed the peppers but kept the seeds.

I wanted to try something different and decided to char the peppers, onion, two Roma tomatoes, and a couple of garlic cloves on the grill over pecan wood.

Once everything had a little char (except the garlic, don't burn that or it gets bitter), I transferred it to a blender to liquify.

I added:

• Fresh lime juice and white balsamic vinegar for acidity
• Tamari for umami and as a salt replacement
• A touch of extra virgin olive oil to attain an emulsion
• Cold water to achieve the viscosity I wanted

It's amazing how much sweetness the habanero brought through. 

Don't get me wrong, since the seeds were still in this, it was fiercely spicy.

When I make my next batch, I'll deseed the peppers for sure.

 

[Big or Bust]

Great job salsa boys....

I'd be shitting for a week but I'd eat the piss outta it....

[trphyhntr]

14 minutes ago, Big or Bust said:

Great job salsa boys....

I'd be shitting for a week but I'd eat the piss outta it....

I am that’s the best part