Pics of recent sauces:
Left to right: Chocohabbyammy, 7 Pod Baby Food, "Roy's" Tabasco Hot Vinegar, Bhut Deep/Naga Wide.
Recipes:
Chocolate Habanero with Yams and Bourbon (Chocohabbyammy):
20 choc hab peppers (seeded, membranes left)
1/2 cup lime juice
1/2 cup bourbon
1 sweet onion, roasted
4 garlic cloves, roasted
1 pint butternut squash (from garden, pressure canned)
1 and 1/2 pint yams (from last year's garden)
1 cup peaches without syrup
1 cup carrots sweetened with touch of agave
1/4 cup brown sugar
2 teasp. ground coriander
2 teasp. smoked sweet paprika (aka red big berthas, gypsy bells, red sweet banana)
1 teaspoon ancho (smoked from some hellaciously hot poblanos this year)
>1 tablespoon kosher salt (might have been 2 as go by taste)
1+ teaspoon minced ginger
1 teaspoon ground cinnamon
2 teasp, allspice
1/4 teaspoon freshly ground cloves
2 teasp < or > cumin (I like cumin, so might have gone 3 or . . .)
Simmer all in yam juice, lime, bourbon. When carrots have softened, blend. Return to heat, simmer at 190F for 15 minutes. Water bath or pressure can.
I always make a "Fall" sauce with yams and/or some kind of winter squash. Great with pork.
7 Pod Yellow and Yellow Brainstrain (Trinidadian Baby Food or "How V.S. Naipaul's Mother Failed Him"
2 yellow brainstrain or go more but beware
15 yellow 7 pod/pot
1 cup white rum
1 cup mango juice
1/2 cup key lime juice
2 cans cubed pineapple without syrup (but save the syrup)
2 cans Dole Tropical fruit without syrup (ibid)
1 pint mango puree
<7 bananas blended in lemon juice/banana puree or leave it out if don't like taste of nanners
2 sweet onion, roasted
2 teaspoon coriander
3 teaspoon allspice
2 tablespoon sea salt
Cook down 7's and yellow b-strain in rum, key lime j., and mango j. Add the rest. Simmer for about an hour--helps rum enrich sauce if simmer about an hour. Blend, return to heat. Do as above.
*While hot, lol, really hot, nice flavor for a fruit sauce. Traded my cousin some vac sealed crappie, since I've not been down to Fla Gulf this year, for some snapper and a half-pint of this. Raining, had to grill snapper in oven, drats but . . . MAN!
"Roy's" Tabasco Vinegar
*while vinegar gets a bad rep, I'm originally from N.C. My grandfather grew hot peppers and never met a Tabasco plant he wouldn't scalp to make vinegar "sauce" for winter to go on greens, pintos, taters, snowballs . . . so this sauce is named for "Roy," the man who taught me to love the heat. Also, I rec growing Tabs near a super-hot because well . . . just because bees do what bees do.
Scalp, pick most Tabs off plants. (Leave some for smoking and dehydrating for powder.)
Boil and then simmer:
3 cups white vinegar
3 cups water
< or > 3 tablespoons cane sugar
5-6 tablespoons kosher salt
1 tablespoon ground corriander
1 tablesoon pepper corns of any flavor, hue
Get jars hot, sterilized. Pack into jars:
1 big clove garlic
a bunch of white onion rings halved
washed and dried Tabasco peppers--cram them--slanting jar on its side helps fill it
Pour the vinegar brine into jars. Waterbath can at sea level recs for pint jars.15 minutes here. (Pressure can this stuff and ya got mush but if that's what one wants . . .) It will keep without waterbathing in frig for some time, long time. But I did a lot of wmouth pints.
Naga Morich/Yellow Bhut
6 red naga
4 yellow bhuts (wish had peach bhut to use w/this)
1/2 cup passion fruit juice (look for "maracuya" nectar if not labeled passion fruit: got it at Tienda)
2 14 oz. cans papaya w/juice (ordered from Amazon as grocery store papaya is hit/miss available but if can get fresh, use fresh.
2 15 oz. cans tropical fruit mix w/juice
4 whole sweet onion, roasted
2 cups carrots
10+ cloves roasted garlic
1/4 cup lemon juice (for brightening)
1/2 cup lime juice (for just, "for")
1/2 cup red wine vinegar (for earthy tones)
2 tablespoons Worcestershire
1/4 cup light brown sugar
touch of agave, depending on taste
1 tablespoon cumin
1 teaspoon ground mustard
2 teaspoon smoked sweet paprika
2 teaspoon milder ancho powder
1/2 teasp ginger powder
1/4 teaspoon ground cloves
2 teasp. ground cinnamon
a little ground turmeric
2 tablespoon sea salt or >
1 teasp. coursely ground black pepper
Cook all this down for about an hour to let papaya thicken it some. Blend, reheat to 190, jar, waterbath or p-can. Or store in refig if not making this much.
I was going for the fruity taste of naga and yellow bhut but wanted a deeper, smokier tasting sauce. It tastes kind of like some odd nuclear wing sauce, thick wing sauce, but is deep. I don't care for just the taste of bhuts, really, except peach, but if they cook a while, they seem to get more pecan-smoke woodsy? Nuttier? I'm gonna be using this on a lot of stuff. Also, if I had to do this again, I might have gone with 1 cup bourbon as papaya does thicken sauce a tad.
*Also, the only puree I make, again, is Tabasco. It would pour from like a Fiesta type bottle. (Pop bottom some?) Rest would, aside from Tabasco vinegar--if only want vinegar and not eat peppers--great, pour from a woozy--but rest would pour, depending on diameter of top and if using a reducer . . . in short, these will pour from woozys. I only considered woozys tonight, looked some up and may go that route next year, per rec of another member here.
As usual, any ideas, suggestions, really welcome as always wanting to hear ideas, because I hope, we're all learning from each other. Thanks! Annie.
Left to right: Chocohabbyammy, 7 Pod Baby Food, "Roy's" Tabasco Hot Vinegar, Bhut Deep/Naga Wide.
Recipes:
Chocolate Habanero with Yams and Bourbon (Chocohabbyammy):
20 choc hab peppers (seeded, membranes left)
1/2 cup lime juice
1/2 cup bourbon
1 sweet onion, roasted
4 garlic cloves, roasted
1 pint butternut squash (from garden, pressure canned)
1 and 1/2 pint yams (from last year's garden)
1 cup peaches without syrup
1 cup carrots sweetened with touch of agave
1/4 cup brown sugar
2 teasp. ground coriander
2 teasp. smoked sweet paprika (aka red big berthas, gypsy bells, red sweet banana)
1 teaspoon ancho (smoked from some hellaciously hot poblanos this year)
>1 tablespoon kosher salt (might have been 2 as go by taste)
1+ teaspoon minced ginger
1 teaspoon ground cinnamon
2 teasp, allspice
1/4 teaspoon freshly ground cloves
2 teasp < or > cumin (I like cumin, so might have gone 3 or . . .)
Simmer all in yam juice, lime, bourbon. When carrots have softened, blend. Return to heat, simmer at 190F for 15 minutes. Water bath or pressure can.
I always make a "Fall" sauce with yams and/or some kind of winter squash. Great with pork.
7 Pod Yellow and Yellow Brainstrain (Trinidadian Baby Food or "How V.S. Naipaul's Mother Failed Him"
2 yellow brainstrain or go more but beware
15 yellow 7 pod/pot
1 cup white rum
1 cup mango juice
1/2 cup key lime juice
2 cans cubed pineapple without syrup (but save the syrup)
2 cans Dole Tropical fruit without syrup (ibid)
1 pint mango puree
<7 bananas blended in lemon juice/banana puree or leave it out if don't like taste of nanners
2 sweet onion, roasted
2 teaspoon coriander
3 teaspoon allspice
2 tablespoon sea salt
Cook down 7's and yellow b-strain in rum, key lime j., and mango j. Add the rest. Simmer for about an hour--helps rum enrich sauce if simmer about an hour. Blend, return to heat. Do as above.
*While hot, lol, really hot, nice flavor for a fruit sauce. Traded my cousin some vac sealed crappie, since I've not been down to Fla Gulf this year, for some snapper and a half-pint of this. Raining, had to grill snapper in oven, drats but . . . MAN!
"Roy's" Tabasco Vinegar
*while vinegar gets a bad rep, I'm originally from N.C. My grandfather grew hot peppers and never met a Tabasco plant he wouldn't scalp to make vinegar "sauce" for winter to go on greens, pintos, taters, snowballs . . . so this sauce is named for "Roy," the man who taught me to love the heat. Also, I rec growing Tabs near a super-hot because well . . . just because bees do what bees do.
Scalp, pick most Tabs off plants. (Leave some for smoking and dehydrating for powder.)
Boil and then simmer:
3 cups white vinegar
3 cups water
< or > 3 tablespoons cane sugar
5-6 tablespoons kosher salt
1 tablespoon ground corriander
1 tablesoon pepper corns of any flavor, hue
Get jars hot, sterilized. Pack into jars:
1 big clove garlic
a bunch of white onion rings halved
washed and dried Tabasco peppers--cram them--slanting jar on its side helps fill it
Pour the vinegar brine into jars. Waterbath can at sea level recs for pint jars.15 minutes here. (Pressure can this stuff and ya got mush but if that's what one wants . . .) It will keep without waterbathing in frig for some time, long time. But I did a lot of wmouth pints.
Naga Morich/Yellow Bhut
6 red naga
4 yellow bhuts (wish had peach bhut to use w/this)
1/2 cup passion fruit juice (look for "maracuya" nectar if not labeled passion fruit: got it at Tienda)
2 14 oz. cans papaya w/juice (ordered from Amazon as grocery store papaya is hit/miss available but if can get fresh, use fresh.
2 15 oz. cans tropical fruit mix w/juice
4 whole sweet onion, roasted
2 cups carrots
10+ cloves roasted garlic
1/4 cup lemon juice (for brightening)
1/2 cup lime juice (for just, "for")
1/2 cup red wine vinegar (for earthy tones)
2 tablespoons Worcestershire
1/4 cup light brown sugar
touch of agave, depending on taste
1 tablespoon cumin
1 teaspoon ground mustard
2 teaspoon smoked sweet paprika
2 teaspoon milder ancho powder
1/2 teasp ginger powder
1/4 teaspoon ground cloves
2 teasp. ground cinnamon
a little ground turmeric
2 tablespoon sea salt or >
1 teasp. coursely ground black pepper
Cook all this down for about an hour to let papaya thicken it some. Blend, reheat to 190, jar, waterbath or p-can. Or store in refig if not making this much.
I was going for the fruity taste of naga and yellow bhut but wanted a deeper, smokier tasting sauce. It tastes kind of like some odd nuclear wing sauce, thick wing sauce, but is deep. I don't care for just the taste of bhuts, really, except peach, but if they cook a while, they seem to get more pecan-smoke woodsy? Nuttier? I'm gonna be using this on a lot of stuff. Also, if I had to do this again, I might have gone with 1 cup bourbon as papaya does thicken sauce a tad.
*Also, the only puree I make, again, is Tabasco. It would pour from like a Fiesta type bottle. (Pop bottom some?) Rest would, aside from Tabasco vinegar--if only want vinegar and not eat peppers--great, pour from a woozy--but rest would pour, depending on diameter of top and if using a reducer . . . in short, these will pour from woozys. I only considered woozys tonight, looked some up and may go that route next year, per rec of another member here.
As usual, any ideas, suggestions, really welcome as always wanting to hear ideas, because I hope, we're all learning from each other. Thanks! Annie.
