QuadShotz
Banned
QuadShotz's Rockin' Horse Sauce
The Ingredients.
Mix up the Wasabi with warm water in a small container to make a paste (if it's the powder kind as I have) and cover.
Dice up the habs and onions. Put in a food processor.
Whack the garlic to crush and peel, also add in.
Chop the the lime into smaller pieces if your knife is sharp enough
to do so without mashing it, otherwise just throw it in too.
Puree until semi-smooth. My Cuisinart does it in about 1 minute.
In a saucepan combine the pepper puree with the rest of the ingredients and
bring to a boil while stirring often. A wooden or plastic utensil is recommended.
Once at a boil, lower heat, and simmer covered for 10-15 minutes stirring occasionally.
It should be bubbling along but not boiling as it'll burn.
After that time, the sauce should be thickening up and blending nicely.
Take sauce and carefully pour into a blender leaving top on but cap ajar so it won't blow up from the heat.
Puree until desired consistancy. I like seeing a few bits in the sauce, but it's up to you.
Pour into a sterilized jar and refridgerate.
Makes approx. 6-7 ounces. (I probably shoulda scraped the blender more...)
There ya have it. ;-)
I'm still refining this, but it's been pretty fun so far. It gets better after a day or so melding the flavors together.
The rice vinegar I use is 6.5% acidity, so it's goes a good long ways without making it too tart.
Any thoughts?
-QS
The Ingredients.
- 6-8 Orange Habaneros (depending on size, mine were big)
- 1/2 Sweet Onion
- 4-5 cloves of garlic
- 1/2 of a lime, peeled.
- 1 cup Hwa Young Vinegar (rice vinegar)
- 2 tsp. Sugar (preferably Turbinado or "raw" sugar)
- 3 tsp. Wasabi paste
- 1 tsp. Sea Salt
- 1 tsp. Garlic-Pepper Salt
Mix up the Wasabi with warm water in a small container to make a paste (if it's the powder kind as I have) and cover.
Dice up the habs and onions. Put in a food processor.
Whack the garlic to crush and peel, also add in.
Chop the the lime into smaller pieces if your knife is sharp enough
to do so without mashing it, otherwise just throw it in too.
Puree until semi-smooth. My Cuisinart does it in about 1 minute.
In a saucepan combine the pepper puree with the rest of the ingredients and
bring to a boil while stirring often. A wooden or plastic utensil is recommended.
Once at a boil, lower heat, and simmer covered for 10-15 minutes stirring occasionally.
It should be bubbling along but not boiling as it'll burn.
After that time, the sauce should be thickening up and blending nicely.
Take sauce and carefully pour into a blender leaving top on but cap ajar so it won't blow up from the heat.
Puree until desired consistancy. I like seeing a few bits in the sauce, but it's up to you.
Pour into a sterilized jar and refridgerate.
Makes approx. 6-7 ounces. (I probably shoulda scraped the blender more...)
There ya have it. ;-)
I'm still refining this, but it's been pretty fun so far. It gets better after a day or so melding the flavors together.
The rice vinegar I use is 6.5% acidity, so it's goes a good long ways without making it too tart.
Any thoughts?
-QS
