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Thread: HMOG Hot Sauce

  1. #1
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    Default HMOG Hot Sauce

    You might remember a few weeks back that I was complaining we would soon be overrun with habanero peppers. Well, son Brendan took it upon himself today to make a pint of hot sauce. The kitchen had us all running outside with irritated eyes, and a deep cough and nearly caused a hazmat response. I just "sampled" it. This recipe was suppose to be somewhat tolerable, and I can take a beating, but I think I lost a whole section of tongue. It used four whole peppers to the pint.

    Holy Mother of God (HMOG)!

    Post your uses for habaneros here. I am going to need them.

    Fitz
    Last edited by Fitz; 08-10-2020 at 04:37 PM.
    "Wherever there is a channel for water, there is a road for the canoe. " - Thoreau

  2. #2
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    Default Re: HMOG Hot Sauce

    A friend of ours make pickles (cucumbers), he adds one Habanero to each pint. I've never had the courage to eat the pepper, but the pickles have a burn that builds...and them stays around a while!

  3. #3
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    Default Re: HMOG Hot Sauce

    Brilliant. Good that you still can take a pepper beating Fitz.

  4. #4
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    Default Re: HMOG Hot Sauce

    Sounds SO good. One thing I'm bigly sad about is that the radiation treatment for my throat cancer muddled up my salivary glands and taste buds. My taste in beer is hugely skewed now... and I can't handle much by way of spicy food. <sigh>

    But do keep posting about your experiments. I can at least live vicariously!!
    David G
    Harbor Woodworks
    https://www.facebook.com/HarborWoodworks/

    "It was a Sunday morning and Goddard gave thanks that there were still places where one could worship in temples not made by human hands." -- L. F. Herreshoff (The Compleat Cruiser)

  5. #5
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    Default Re: HMOG Hot Sauce

    Whatever you do, don't eat them.

  6. #6
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    Default Re: HMOG Hot Sauce

    Wow, just from four peppers? I was surprised to find that diced up jalapeņos covered in lime juice lost a lot of heat. One of the best habanero salsas I has was with carrots and a bit vinegary. It was a medium heat in the mouth then my scalp started vibrating feeling hot and cool at the same time.

  7. #7
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    Default Re: HMOG Hot Sauce

    The important thing is that your son made some hot sauce from some of your peppers.

    Speaks volumes. I would go out of my way to enjoy it in any way possible, as I'm sure you have, Fitz.

    Good times!

  8. #8
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    Default Re: HMOG Hot Sauce

    So I’m about to have Serrano chilis up the wazoo, suggestions?

  9. #9
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    Default Re: HMOG Hot Sauce

    Quote Originally Posted by LeeG View Post
    So I’m about to have Serrano chilis up the wazoo, suggestions?
    Slice & pickle. Preferably toss some star anise &ginger in the pickle.
    blend and make a fermented hot sauce

  10. #10
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    Default Re: HMOG Hot Sauce

    thank you!

  11. #11
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    Default Re: HMOG Hot Sauce

    Wow, just from four peppers? I was surprised to find that diced up jalapeņos covered in lime juice lost a lot of heat. One of the best habanero salsas I has was with carrots and a bit vinegary. It was a medium heat in the mouth then my scalp started vibrating feeling hot and cool at the same time.
    Lee - this sounds like a very similar recipe with a similar bodily response. I am not yet ready for the Scotch Bonnet phase. Who knows, maybe it will work better than chemo!

    Fitz
    "Wherever there is a channel for water, there is a road for the canoe. " - Thoreau

  12. #12
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    Default Re: HMOG Hot Sauce

    look into some pepper jelly recipes. then you can serve the jelly over a block of cream cheese and eat with crackers. a friend makes some SERIOUSLY hot pepper jellies with habs, ghosts, reaper, etc type peppers and even though the jelly will light you up, the cheese brings it down to manageable.

    (stock photo)


  13. #13
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    Default Re: HMOG Hot Sauce

    Google 'toxic waste hot sauce'. It has a Scoville rating of over 6 million.

  14. #14
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    Default Re: HMOG Hot Sauce

    I make this, once in a while.

    CARIBBEAN STYLE HOT SAUCE

    Ingredients

    * 5 Scotch Bonnet or Habanero peppers (yellow, red or orange, preferably...if green, wait a few days while they ripen). Remove stems
    and seeds.

    * 1/2 - 3/4 cups ripe mango, chopped (1 yellow mango should do it...or use frozen)

    * 1 small yellow onion, chopped

    * 2 cloves garlic, chopped

    * 1 inch peeled fresh ginger, chopped

    * 1/2 cup lime juice or cider vinegar

    * 1 tbsp dry mustard (or 1 tbsp "hot dog mustard"...not Dijon)

    * 1 tbsp brown sugar (or 2 teaspoons honey)

    * 1/2 tsp turmeric

    * 1/4 tsp ground coriander

    * 1/4 tsp ground cumin (more, of you prefer)

    * 1/2 tsp salt

    (Add a bit of water, if you find the sauce too thick, after blending)

    Preparation

    WEAR LATEX GLOVES!!!

    1. Put everything in blender, and puree.

    2. Put in saucepan, bring to boil. Simmer 10 minutes.

    3. Pour into bottle or mason jar. Keep refrigerated. (If you autoclave/pressure cook the jars after filling, the sauce will keep longer)

    The sauce improves after a few days (might be too bitter, or "gingery" at first).

  15. #15
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    Default Re: HMOG Hot Sauce

    thx Bruce, I’ll try that one too.

  16. #16
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    Indian Land, SC, USA
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    Default Re: HMOG Hot Sauce

    *** Added caution : do not accidentally touch your eyes or mouth while preparing sauce ****

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