Appetizers and Snacks

Red Savina Hot Sauce 

Way back in November 2017, a blogger I follow, Cast Iron Dan, posted his recipe for this hot sauce.  I reblogged it because it looked interesting.

It was the only thing I had ever posted that I had not already made in my own kitchen.  I had every intention of making it straight away, but travel plans came up quickly, guests started arriving, Christmas came and went, then came our busy season…and this got put to the WAY BACK burner.

Anyway, I just came from my kitchen, where I made the full recipe!  By the time all is blended, you really do end up with 2 pints of hot sauce.  I know!   8 oz of habaneros doesn’t really look like that much when its sitting on a scale.  But, factor in the other ingredients and yup, its a quart.

IMG_1138

Cast Iron Dan will be happy to know that I did, in fact wear rubber gloves, as he recommended and my kitchen was well ventilated, plus, I had the hood fan going.

I had a small spill when blending (best to do it in 2  smaller batches instead of 1 big one!!) and I had already removed my gloves when I wiped it up.   Even the small amount that touched my palms is causing a slight tingle.  So, be warned.  WEAR GLOVES.  It does make slicing the habaneros awkward, but much better than the alternative.  Click here for an amusing story about that!

The bottom line is that this is a great sauce!  The carrots give this a nice sweetness which cuts the heat just a little.   My tongue is on fire, but I have already eaten 2 tostadas smeared with this sauce and intend to go back for more.  I cant wait to try this on … oh, probably every thing else I cook this week!

The basic recipe is below, but for the full version, follow this link to the original page.

Ingredients  (makes approximately 30 oz)

  • 8 oz carrots
  • 8 oz Habaneros  (red savina if you can grow your own)
  • 1 head of garlic- roasted on stove
  • 1 cup Apple cider vinegar
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 2 teaspoons liquid smoke
  • 1/8 teaspoon ground cinnamon

Slice carrots into 1/8″ wheels, place in saucepan with enough water to cover a and cook until tender.

While that is cooking, slice peppers a bout 1/8″ thick.

Once the carrots are tender, add the peppers and the rest of the ingredients and return to a boil and cook for 5 minutes.

Pour entire contents into blender and mix until very smooth.

I’m not sure how long this will keep.  My best guess is a couple of weeks if you just pour it into jars, and much longer if you process it as if you were canning.

Cast Iron Dan

The other day, I had someone on Facebook ask me what I do with all those peppers that I grow. That’s a good question, so I guess I should share what I make with all of that hot fruit! I make habanero hot sauce! The variety of habaneros that I grew this year are called Red Savina, which are about twice as big and twice as hot as the normal orange habaneros. Some of the peppers this year are over two inches in diameter!

I’ve been making this sauce for 5 years now and every time I think that I should change the recipe – I end up deciding to leave it just the way that it is! It is smoky, sweet, savory, citrussy and very hot… but not too hot! It doesn’t take much, but its a great condiment for tacos, burgers and most everything else. My youngest daughter…

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Appetizers and Snacks

Habanero Pineapple Chutney

I had never heard of Longos , an Ontario grocery store, until I finally got around to reading magazine a friend from Canada brought me this past winter.  While I am always grateful for reading material brought down from “The Great White North,  I did not rush to read this particular item, mainly because I figured it would be like most other supermarket rags with lots of emphasis on pre-packaged, processed foods.   As a general rule, we have always avoided these types of foods and are not interested in starting to eat them any time soon.

Turns out, this magazine does advertise pre-made products, but it is also chock full of recipes and tips to make fresh food from scratch!    So much for judging a book by its cover.   Here is my version of their Habanero Pineapple Chutney.  Pretty much as they wrote it, but you can find the original recipe in their Summer 2016 edition.

camembert with pineapple chutney

Habanero-Pineapple Chutney

1 Tablespoon butter

1 small yellow onion, diced

2 teaspoons minced fresh ginger

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/2 pineapple, tough centre core removed and cut into 1/4 inch dice (about 2 cups)

1 small habanero, seeds and stems removed, minced

3 Tablespoons Amber Rum

Juice of 1/2 lime

1/4 cup brown sugar

1/4 cup chopped fresh cilantro

2 green onions, white and green parts, thinly sliced

1/4 cup fresh raspberries, roughly chopped

Mint leaves for garnish

1  6 – 8 oz round of Camembert Cheese

In medium saucepan, over medium heat, melt butter.  Add onion, ginger, cumin and salt and cook, stirring, until onions are tender.  About 5 minutes.  Stir in pineapple and habanero and cook , stirring, 3 minutes more.

Add rum and lime juice, bring to boil.  Boil until liquid is reduced by half, about 5 minutes.  Stir in sugar, return to boil.  Remove from heat and let cool.  Stir in cilantro and green onions.

Place Camembert on microwave safe plate or shallow bowl.  Microwave on Medium using 15 second blasts until cheese is hot and beginning to melt.

Spoon chutney over top, garnish with raspberries and mint leaves.  serve with crackers or crostini.