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Habanero Hustle


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#1 crunch

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Posted 01 October 2017 - 03:12 PM

30        Habaneros (orange / yellow)

2          Limes (juice from)

2          Lemons (Juice from)

1          Grapefruit (juice from)

1/2 tsp Dried mustard (optional)

1/2 tsp Poppy seeds

1/2 tsp Salt

1/2 tsp Saffron

1/8 C   Tupelo Honey

1/2 C   Rose Water

1 C      Salted caramel sauce

4 C      Gala Apples

 

More info on how I make this sauce when I have more time.

 

 

 

 

 

 

 

 

 



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#2 austin87

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Posted 01 October 2017 - 03:35 PM

30        Habaneros (orange / yellow)
2          Limes (juice from)
2          Lemons (Juice from)
1          Grapefruit (juice from)
1/2 tsp Dried mustard (optional)
1/2 tsp Poppy seeds
1/2 tsp Salt
1/2 tsp Saffron
1/8 C   Tupelo Honey
1/2 C   Rose Water
1 C      Salted caramel sauce
4 C      Gala Apples
 
More info on how I make this sauce when I have more time.

 
 


Will follow, sounds great

#3 crunch

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Posted 02 October 2017 - 04:39 AM

30        Habaneros (orange / yellow)
2          Limes (juice from)
2          Lemons (Juice from)
1          Grapefruit (juice from)
1/2 tsp Dried mustard (optional)
1/2 tsp Poppy seeds
1/2 tsp Salt
1/2 tsp Saffron
1/8 C   Tupelo Honey
1/2 C   Rose Water
1 C      Salted caramel sauce
4 C      Gala Apples
 
 
In a dry pan I lightly toast the Poppy seeds, Saffron and dried mustard.
 
Heat up the Rose water to 200 degrees and add the toasted Poppy seeds, Saffron, and dried mustard.
Cover and wait 20-25 minutes. 
 
While waiting I juice the lemmons, lime, and grapefruit.
 
I then take 30 Habs and de-seed and cut into quarters.
 
I peel and core enough Gala apples to make 4 cups.
 
place everything into a pot and simmer for 15 minutes (all chunky ect).
 
After 15 minutes pour contents into blender and blend away until it is a pureE consistancy.
 
After blending you can bottle if the temp didnt drop below 180 degrees, if it did just re-heat in a pot till it is above 180 then bottle.
 
This makes a thick sauce. The pectin in the apples binds everything together well. To thin you can add un-pasteurized apple cider. 
 
This is a thick sweet, hot sauce that has depth and floral tones from the Saffron, Rose water and Tupelo honey.

Edited by crunch, 02 October 2017 - 04:43 AM.


#4 crunch

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Posted 14 October 2018 - 12:36 PM

I just corrected a mistake about the Saffron its 1/2 gram not tsp.

#5 The Hot Pepper

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Posted 14 October 2018 - 12:50 PM

I can't tell if this would be good on vanilla ice cream or pork chops but sounds interesting.



#6 crunch

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Posted 15 October 2018 - 01:26 PM

I only made this sauce one time and we tried everything from nuts to strawberries and fruits seemed like the best fit. We never tried ice cream. Now that makes me think if I was to make vanilla ice cream pop sickles dip it in the hot sauce then freeze it again. 

 






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