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Offlinejuggaloblink420
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Habeneros?
    #18894678 - 09/26/13 03:50 PM (10 years, 4 months ago)

Just harvested a bunch of orange habeneros I can't seem to think of anything to do with them.

What have you added it to foods to add to the spice?


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InvisibleJim Nemo
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Re: Habeneros? [Re: juggaloblink420]
    #18894723 - 09/26/13 03:58 PM (10 years, 4 months ago)

Use half or a quarter for one dish(2-3persons) - if you like it hell of spicy, of course...

They have a very unique taste, even if you use only little of them, which makes them superior to "standard" that is just buring your mouth.

I normally cut them into two parts and then put them in my drying device.
If you use them dry, be sure they can fully rehydrate and spread their power evenly while cooking - never add them just before eating: You will have evil pain the next day.

Enjoy your harvest!

(Just ate a bowl of Chili sin Carne spiced with habanero. I love it!)


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Offlinejuggaloblink420
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Re: Habeneros? [Re: Jim Nemo]
    #18894769 - 09/26/13 04:08 PM (10 years, 4 months ago)

Ive been eating the peppers whole to get my capsaican fix but I have added them to Italian sausage and that was pretty yummy, just cant figure out what else haha.


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InvisibleRedSnapper
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Re: Habeneros? [Re: juggaloblink420]
    #18894810 - 09/26/13 04:20 PM (10 years, 4 months ago)

The potentially worst advise anyone could possible offer up would be to crush several habanero peppers in your hand , then rub the juice all over your self.

So there, yeah..


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Offlinejuggaloblink420
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Re: Habeneros? [Re: RedSnapper]
    #18894886 - 09/26/13 04:38 PM (10 years, 4 months ago)

IT PUTS THE LOTION ON THE SKIN!!


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InvisibleEdibleStereos
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Re: Habeneros? [Re: juggaloblink420]
    #18895692 - 09/26/13 08:04 PM (10 years, 4 months ago)

Any left over ones you can make a simple hot sauce we made at a burrito joint I worked at. just habaneros, mango juice, little vinegar. some garlic in there would be nice though too.

it is super spicy though, people ordered it by number of drops they wanted.


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OfflineYthanA
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Re: Habeneros? [Re: juggaloblink420]
    #18898969 - 09/27/13 02:31 PM (10 years, 4 months ago)

Cut in half, dry in an oven on the lowest setting with the door cracked, grind to a fine powder in a coffee grinder, sprinkle on EVERYTHING. Since I started keeping habanero powder around it totally changed the way I eat. I no longer care if a recipe or restaurant makes the food spicy enough, it's easy to fix myself on the spot. I used to be really into hot sauce, but powder is so much more versatile.

Or if that sounds like too much work, you can always just get this which is what I do when I don't have my own peppers.


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Offline2859558484
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Re: Habeneros? [Re: Ythan]
    #18899083 - 09/27/13 03:00 PM (10 years, 4 months ago)

throw them in a sanitized jar with garlic and vinegar.....


OR like ythan said..

Also ythan... Think about getting a smoker... smoked, dried and ground peppers are fucking amazing. Flavor really comes out when they are smoked.


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OfflinegeokillsA
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Re: Habeneros? [Re: 2859558484]
    #18908929 - 09/29/13 08:54 PM (10 years, 3 months ago)

Quote:

wowitch17 said:
throw them in a sanitized jar with garlic and vinegar.....




Pickled with pearl onions in place of (or in addition to) garlic is awesome as well. :yesnod:

Example: http://www.olivepit.com/3-Alarm-Cocktail-Onions-P630.aspx


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OfflineMoody Vaden
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Re: Habeneros? [Re: geokills]
    #18924483 - 10/03/13 04:30 AM (10 years, 3 months ago)

Lacto fermentation.




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Offlineevenlock
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Re: Habeneros? [Re: Moody Vaden]
    #18975355 - 10/14/13 05:36 AM (10 years, 3 months ago)

I use them every time with many pasta recipes (like amatriciana, tomatoes, garlic oil & pepper XD,...) and also add them in cooked vegetables (with garlic)...

Eat a single habanero is too hot for me...but if you can and like you can fry them :laugh:


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Offliner00tuuu123
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Re: Habeneros? [Re: juggaloblink420]
    #18975697 - 10/14/13 08:31 AM (10 years, 3 months ago)

Quote:

juggaloblink420 said:
Just harvested a bunch of orange habeneros I can't seem to think of anything to do with them.

What have you added it to foods to add to the spice?



Cook them down in olive oil and make a vinagrete with cider or balsamic out of it add some gorgonzola or bleu to cut the heat. Or you can use the oil to flavor wings and bar-bq sauce.


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InvisiblePsilliCoder
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Re: Habeneros? [Re: r00tuuu123]
    #19037825 - 10/26/13 08:57 PM (10 years, 3 months ago)

This is pretty awesome. My garden didn't turn out great this year but I did get a lot of jalapenos, habaneros, and banana peppers..I have no clue what to do with them haha. I'm gonna dry the habaneros out and make them into a powder as well as put them in a jar with vinegar and garlic.

Any other ideas for these or the other peppers? I have a bunch.


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Offlinejuggaloblink420
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Re: Habeneros? [Re: PsilliCoder]
    #19039533 - 10/27/13 07:14 AM (10 years, 3 months ago)

What I eventually did was ground em down into a powder, roasted some pumpkin seeds and added the powder, was a nice treat.


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Invisiblesetb
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Re: Habeneros? [Re: juggaloblink420]
    #19039556 - 10/27/13 07:27 AM (10 years, 3 months ago)

Chili powder is a great way to use up extra peppers. Frankly, I prefer it to making hot sauce. It's less messy, less of a hassle, and it adds excellent pure pepper flavor/heat.


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Invisibleskullphuxxx
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Re: Habeneros? [Re: juggaloblink420]
    #19060163 - 10/30/13 09:01 PM (10 years, 2 months ago)

tincure is the way to go! imo. made one from last years leftovers mostly habeneros and a few scorpion peppers. about a half pint jar worth. hot as fuck but could b hotter! going to do a full scorpion when i run out of what i got. whoop whoop ninja


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Offlinez3ld
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Re: Habeneros? [Re: skullphuxxx]
    #19073963 - 11/02/13 08:03 AM (10 years, 2 months ago)

dry it


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Offline2859558484
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Re: Habeneros? [Re: r00tuuu123]
    #19090027 - 11/05/13 01:03 PM (10 years, 2 months ago)

Quote:

r00tuuu123 said:
Quote:

juggaloblink420 said:
Just harvested a bunch of orange habeneros I can't seem to think of anything to do with them.

What have you added it to foods to add to the spice?



Cook them down in olive oil and make a vinagrete with cider or balsamic out of it add some gorgonzola or bleu to cut the heat. Or you can use the oil to flavor wings and bar-bq sauce.






nice


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Offline2859558484
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Re: Habeneros? [Re: skullphuxxx]
    #19090032 - 11/05/13 01:03 PM (10 years, 2 months ago)

Quote:

skullphuxxx said:
tincure is the way to go! imo. made one from last years leftovers mostly habeneros and a few scorpion peppers. about a half pint jar worth. hot as fuck but could b hotter! going to do a full scorpion when i run out of what i got. whoop whoop ninja






Lmao dude are you seriously reppin the fam??


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OfflineGorlax
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Re: Habeneros? [Re: z3ld]
    #19090066 - 11/05/13 01:07 PM (10 years, 2 months ago)

The absolute worst advice would be to chop all those habaneros up, then go swimming. lol. I did this once and when your hands are wet that long the pores open up! omg your hands will burn for hours! the pain!!

but no chop them up, and saute them, habeneros are really fucking hot! especially when home-grown for some reason! I'd add them to chili or tacos


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Invisibleskullphuxxx
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Re: Habeneros? [Re: 2859558484]
    #19094187 - 11/06/13 06:37 AM (10 years, 2 months ago)

Yerp.were all fam. in one way or a another.


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Offline2859558484
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Re: Habeneros? [Re: skullphuxxx]
    #19109395 - 11/09/13 08:05 AM (10 years, 2 months ago)

whoop whoop


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InvisibleDreadlockFungi
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Re: Habeneros? [Re: 2859558484]
    #19109602 - 11/09/13 09:06 AM (10 years, 2 months ago)

Curry! Start with your dry ingredients in a mortar and pestle, adding shallots last, but it goes.

Cumin, Coriander, White Pepper, Salt, Dried Pepper, Ginger, Garlic, (Optional=Lemongrass), Cilantro stem or root, and Shallot. Then add some tamari until it's just pastey enough. You can even go more umami by adding dried mushrooms to the paste.

But to cook, heat oil in pan, add paste and mix until aromatic. Add your food stuffs and saute until browned. Add coconut milk and extra milk to thin it (personal choice). At the very end I like to let it cool to room temp and add some more tamari mixed into miso, and heat it back up to serving temp (140ish) and serve over rice. There's a lot of room for variation in this recipe, you just have to remember to balance the spicy and the sweet and the sour and the salty.


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Offlinech1ck3n.s0up
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Re: Habeneros? [Re: DreadlockFungi]
    #19112044 - 11/09/13 08:46 PM (10 years, 2 months ago)

With a pepper like this, it has to simmer for a long time, or whatever food to which they are added will simply be inedible and painful.

So, I suggest the following spicy stock recipe. I've used this with screamin' hot peppers before, with great success.

INGREDIENTS

1lb beef bones, sliced
1lb beef neck bones, sliced
1 smoked pork hock
Mirepiox (2 large yellow onions, 1 cup sliced celery, 1 cup sliced carrots)
Garlic (12 cloves... at least; perhaps even a whole bulb. I love garlic!)
1tbsp peppercorns
Bay leaves
Habenero peppers (a dozen, maybe? not sure on qty here). sliced, seeds removed.

STEPS:

* Generally speaking, go "low and slow" with all this. Keep the heat on low, except for a moment here and there when you raise the pot to boil or want to get things going.

1. Brown bones and necks in stock pot.
2. Once you get a nice frond and some rendered fat on the bottom, remove bones and set aside.
3. Dice onions and add with carrots and celery. Once again, simmer until you get a nice brown. Stir and scrape as they sweat.
4. Clear a spot in the middle, and add the garlic and peppers. They brown fast, so be careful!!!
5. Add bones back in. Add smoked pork hock.
6. Fill pot with filtered, distilled, or purified water.
7. Add peppercorns and bay leaf
8. Simmer for 6-8 hours; perhaps even overnight.

Strain into quart-sized containers and freeze.

You get a rich, boney, slightly smokey, and nicely spicy stock. Because you simmered it for so long, it will take the edge off the peppers, and you'll really get the winey flavor of the peppers, and a nice kick.

Key is to taste, taste, taste... until you go "Mmm!" instead of "Shit that burns!"

This is a GREAT stock for
1. Chili: if you're in a hurry, sear some ground beef and add canned beans. If you've got time, cube some chuck and simmer for a while.
2. Spicy beef stew. Add some more vegetables and beef cubes.

:heart: :chicken:

ps Also, final warning, you might want to wear disposable rubber gloves when handling these peppers. If you touch your eyes, nose, or anything "lower down" that might be sensitive to acid, you'll be burning for an hour! Unfortunately, I speak from experience here.
http://www.shroomery.org/forums/showflat.php/Number/18424988


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Offlineeve69
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Re: Habeneros? [Re: ch1ck3n.s0up]
    #19146184 - 11/16/13 05:10 PM (10 years, 2 months ago)

Habeneros lose heat when you combine them with cream and butter.

I know of one recipe where you slice beef into thin strips and a bit of S+P, then saute in butter, add confetti diced habanero and cream and more butter. Reduce the cream. The dish is served in a hollowed out and deep fried potato skin.


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Invisibleskullphuxxx
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Re: Habeneros? [Re: eve69]
    #19146427 - 11/16/13 06:19 PM (10 years, 2 months ago)

Quote:

eve69 said:
Habeneros lose heat when you combine them with cream and butter.

I know of one recipe where you slice beef into thin strips and a bit of S+P, then saute in butter, add confetti diced habanero and cream and more butter. Reduce the cream. The dish is served in a hollowed out and deep fried potato skin.



that sounds damn good!


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