Hi there. I have some (ok, a fair amount) of powder I had made last year from Caribbean Red Habanero peppers last season. I simply cut them in half, dried them in a dehydrator, then used a food chopper/processor to grind them up. It is a mixture of fine powder, small pieces (very tiny), and seeds all together. It is very warm in small amounts, and have now decided to make something with it. This is where I would like your help. Is there anything that would be recommended as a first time making something. I was leaning to a ketchup / BBQ sauce as summer is coming. We do not want something to be too stupid in heat, but a nice spice or zip would be great, as a lot of friends that I would share this with do not like their food too hot. Also, a nice wing type sauce would also be great. I do now regret that I pulverized these things to oblivion as I feel it limits what I can do with them. Thank you to all in advance for any and all help or suggestions you have to offer.
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Got Caribbean Red Powder, Never Made Anything Before, Suggestions?
- Thread starter obchili
- Start date
Since you have it as powder why not just use it to add some kick to iour favorite BBQ sauce right off the shelf? Just have to empty the sauce into a pot, add the powder and heat it up for a bit to help the powder blend into the sauce. You could do this with just about any commercially available condiment. Ketchup, mustard, mayo, etc...
RM is totally correct Obchili! I use my powders to jazz up Sweet Baby Ray's original bbq sauce all the time - the sauce is a good commercial base and adapts well to the spice. Also use the powders in bloody marys and in spice blends with salt, cumin, garlic and oregano. Easy peasy.
I wouldn't advise you to make a hot sauce with pepper powder though. In my experience it comes out gritty and hard to balance the bitterness. Had you kept the dehydrated pepper halves you could rehydrate and make sauce well and easily, but that's what you can do to save this year's crop
Till then add some of your powder and half a stick of melted butter to 5 or so ounces of your favorite hot or wing sauce and see if you don't like the results.
I wouldn't advise you to make a hot sauce with pepper powder though. In my experience it comes out gritty and hard to balance the bitterness. Had you kept the dehydrated pepper halves you could rehydrate and make sauce well and easily, but that's what you can do to save this year's crop
Till then add some of your powder and half a stick of melted butter to 5 or so ounces of your favorite hot or wing sauce and see if you don't like the results. 
Try what SmokenFire suggested, you won't be sorry. The reason for the butter is to help the sauce to stick and stay on the wings. What you could also do is egg wash the wings then powder them with some of your favorite powder. Give them a good coating of Rice flour and fry them baby's up and sauce them down.
Either way your a winner with some fantastic wings!
Either way your a winner with some fantastic wings!
obchili said:
half a stick is around 4 tbsp. You can easily substitute olive oil or whatever, but some oil is needed for the sauce to adhere to the wings. Normally I'll grill my wings until done and then sauce then with the above recipe (1/2 stick butter, 5 oz hot sauce) and serve. Results are tasty and consistently achievable, which is what I shoot for more than anything else.