|
juggaloblink420
Stranger

Registered: 04/07/12
Posts: 204
Loc: Indiana
Last seen: 4 days, 18 hours
|
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?
--------------------
|
Jim Nemo


Registered: 07/11/13
Posts: 78
Loc: Europe
|
|
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!)
-------------------- When the acid trip is over, you gotta come back to mother blues...
|
juggaloblink420
Stranger

Registered: 04/07/12
Posts: 204
Loc: Indiana
Last seen: 4 days, 18 hours
|
|
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.
--------------------
|
RedSnapper
nuerosonic


Registered: 12/29/10
Posts: 3,107
Loc: Endless marshlands
|
|
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..
|
juggaloblink420
Stranger

Registered: 04/07/12
Posts: 204
Loc: Indiana
Last seen: 4 days, 18 hours
|
|
IT PUTS THE LOTION ON THE SKIN!!
--------------------
|
EdibleStereos
Healthy Body, Sick Mind


Registered: 01/02/13
Posts: 4,899
Loc: South Africa
|
|
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.
|
Ythan
ᕕ( ᐛ )ᕗ


Registered: 08/08/97
Posts: 18,774
Loc: NY/MA/VT Borderlands
Last seen: 1 hour, 48 minutes
|
|
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.
|
2859558484
Growery is Better



Registered: 01/10/06
Posts: 8,752
Last seen: 3 years, 4 months
|
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.
--------------------
|
geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,419
Loc: city of angels
Last seen: 20 minutes, 56 seconds
|
|
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. 
Example: http://www.olivepit.com/3-Alarm-Cocktail-Onions-P630.aspx
--------------------
-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
|
Moody Vaden
Strangler

Registered: 09/26/10
Posts: 141
Last seen: 10 years, 3 months
|
|
Lacto fermentation.
|
evenlock
Stranger



Registered: 05/21/13
Posts: 52
Last seen: 9 years, 1 month
|
|
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
|
r00tuuu123
Now I'm just really piseed



Registered: 04/20/12
Posts: 8,507
Loc: I'll be there in a minute
Last seen: 7 years, 10 months
|
|
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.
--------------------
Please report me to a Mod for hurting your punk ass hippie feelings And all time Champion thread killer.
|
PsilliCoder
xXxXxXx

Registered: 12/10/09
Posts: 764
|
|
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.
--------------------
|
juggaloblink420
Stranger

Registered: 04/07/12
Posts: 204
Loc: Indiana
Last seen: 4 days, 18 hours
|
|
What I eventually did was ground em down into a powder, roasted some pumpkin seeds and added the powder, was a nice treat.
--------------------
|
setb
10th level beer nerd
Registered: 01/30/11
Posts: 2,580
|
|
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.
|
skullphuxxx
free food finder



Registered: 05/02/13
Posts: 341
Loc: Smurfs village
|
|
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
-------------------- a stranger is a friend i haven't met yet.
|
z3ld
Stranger

Registered: 10/30/13
Posts: 4
Last seen: 10 years, 2 months
|
|
dry it
|
2859558484
Growery is Better



Registered: 01/10/06
Posts: 8,752
Last seen: 3 years, 4 months
|
|
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
--------------------
|
2859558484
Growery is Better



Registered: 01/10/06
Posts: 8,752
Last seen: 3 years, 4 months
|
|
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??
--------------------
|
Gorlax



Registered: 05/06/08
Posts: 6,695
Last seen: 16 days, 15 hours
|
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
|
skullphuxxx
free food finder



Registered: 05/02/13
Posts: 341
Loc: Smurfs village
|
|
Yerp.were all fam. in one way or a another.
-------------------- a stranger is a friend i haven't met yet.
|
2859558484
Growery is Better



Registered: 01/10/06
Posts: 8,752
Last seen: 3 years, 4 months
|
|
whoop whoop
--------------------
|
DreadlockFungi
Amateur Mushroomer



Registered: 03/28/13
Posts: 34
Loc: Foco, CO
|
|
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.
|
ch1ck3n.s0up
Troubled Loner



Registered: 10/03/08
Posts: 2,573
Loc: Hunting Fungi
Last seen: 2 years, 6 months
|
|
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.

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
-------------------- "Inspiration ~ Move me brightly ~ light the song with sense and color ~ hold away despair ~ more than this I will not ask ~ faced with mysteries dark and vast ~ statements just seem vain at last" --Jerry Garcia, Terrapin Station "Officer, I'm going to remain silent, and I would like to speak with a lawyer. I'm not resisting, but I don't consent to any searches.
|
eve69
--=..Did Adam and ...?=--



Registered: 04/30/03
Posts: 3,910
Loc: isle de la muerte
Last seen: 24 days, 20 hours
|
|
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.
-------------------- ...or something
|
skullphuxxx
free food finder



Registered: 05/02/13
Posts: 341
Loc: Smurfs village
|
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!
-------------------- a stranger is a friend i haven't met yet.
|
|