Hey all, I made a yellow habanero sauce tonight and I must say it turned out great. I made a sauce similar to this over the summer with red habs and sweet red pepper and that went really well so I continued the trend.
I used a shepherd pepper in this one. All of these peppers came from the market and it's the first time I've heard of the shepherd pepper. It was sitting with the hot peppers but it is not hot at all, takes just like a sweet yellow pepper.
Photos: http://img9.imageshack.us/gal.php?g=20091002194521.jpg
- 2 shallots, diced. - 28 grams
- 1 yellow shepherd pepper, seeds removed (216 g)
- 9 yellow habaneros, seeds removed (113 g)
- 1/2 tsp pickling salt
- 1/2 cup malt vinegar
Bring ingredients to a boil, reduce heat and simmer for 15 minutes. Remove from heat for a few minutes. Transfer to blender and blend a few times nice and smooth. Transfer back to pot, add 1/4 cup white vinegar, simmer 5 more minutes. I put the sauce in sterrilized 5 oz woozies. It made just over two bottles.
This stuff is good and it won't last a week. Very happy.
I have a jalapeno pepper mash that's been aging / fermenting since July 1 that I want to take care of this weekend... will post about that soon.
I used a shepherd pepper in this one. All of these peppers came from the market and it's the first time I've heard of the shepherd pepper. It was sitting with the hot peppers but it is not hot at all, takes just like a sweet yellow pepper.
Photos: http://img9.imageshack.us/gal.php?g=20091002194521.jpg
- 2 shallots, diced. - 28 grams
- 1 yellow shepherd pepper, seeds removed (216 g)
- 9 yellow habaneros, seeds removed (113 g)
- 1/2 tsp pickling salt
- 1/2 cup malt vinegar
Bring ingredients to a boil, reduce heat and simmer for 15 minutes. Remove from heat for a few minutes. Transfer to blender and blend a few times nice and smooth. Transfer back to pot, add 1/4 cup white vinegar, simmer 5 more minutes. I put the sauce in sterrilized 5 oz woozies. It made just over two bottles.
This stuff is good and it won't last a week. Very happy.
I have a jalapeno pepper mash that's been aging / fermenting since July 1 that I want to take care of this weekend... will post about that soon.
