Long time lurker, first time poster. Made my first batch of the season today. Here is my recipe.
Ingredients
5 kiwis
2 carrots
1 head of garlic
1 white onion
1 banana (yes, banana)
5 ripe red bhut jolokias
3 limes (juice)
2 lemons (juice)
3 cups water
1 cup apple cider vinegar
1/3 cup honey
1.5 TBS olive oil
1.2 TSP sea salt
1 TSP tumeric
1 TSP cumin
1 TSP dill
Dash of black pepper
Instructions
The general idea was to make a sauce with a somewhat thinner consistency than most of the recipes available here on this forum, and to take advantage of what I've been tasting in my crop of bhuts this year: an unmistakable undertone of banana sweetness. Kiwi is a good base, since it has a nice subtle flavor, some sweetness, but still some citric acidity. The tumeric is very similar to the apple cider vinegar, but takes the edge or bite off of what vinegar usually adds to a finished sauce. Obviously, this is a very garlicy sauce (although the garlic doesn't overpower the more muted flavors at all), so if that's not your thing, dropping down to a few cloves would be fine. The carrots don't add a lot of flavor, but definitely add a heartiness to the consistency. My wife almost convinced me to put some cinnamon in there...maybe next time if I add another banana or two.
As for the heat, it's a slow-building medium tongue burn that evolves into a pervasive mouth warmth. Sweet enough to put on ice cream, man enough to put on meat. I had it on tilapia tonight, tasted great, which also means it's probably good on chicken and pork and other mild fishes (like snapper). Also can be eaten straight with chips, I suggest white corn, which really brings out the honey and the banana.
Ingredients
5 kiwis
2 carrots
1 head of garlic
1 white onion
1 banana (yes, banana)
5 ripe red bhut jolokias
3 limes (juice)
2 lemons (juice)
3 cups water
1 cup apple cider vinegar
1/3 cup honey
1.5 TBS olive oil
1.2 TSP sea salt
1 TSP tumeric
1 TSP cumin
1 TSP dill
Dash of black pepper
Instructions
- Casually slice all ingredients except peppers, set aside.
- Slice peppers, remove stems (and whatever seeds you want to keep), slow boil in 3 cups water for 10 minutes.
- Pour water (now 2.5 cups) and peppers into blender or food processor. Add kiwis, carrots, garlic, onion and banana. Puree.
- Add spices. Puree again.
- Heat mixture on low heat for 30 minutes, gradually adding olive oil, lime and lemon juice, honey and vinegar. Stir frequently.
- Strain if preferred (the only particulate matter will be kiwi seeds and the occasional dill leaf). Serve warm or cold. KEEP REFRIGERATED.
The general idea was to make a sauce with a somewhat thinner consistency than most of the recipes available here on this forum, and to take advantage of what I've been tasting in my crop of bhuts this year: an unmistakable undertone of banana sweetness. Kiwi is a good base, since it has a nice subtle flavor, some sweetness, but still some citric acidity. The tumeric is very similar to the apple cider vinegar, but takes the edge or bite off of what vinegar usually adds to a finished sauce. Obviously, this is a very garlicy sauce (although the garlic doesn't overpower the more muted flavors at all), so if that's not your thing, dropping down to a few cloves would be fine. The carrots don't add a lot of flavor, but definitely add a heartiness to the consistency. My wife almost convinced me to put some cinnamon in there...maybe next time if I add another banana or two.
As for the heat, it's a slow-building medium tongue burn that evolves into a pervasive mouth warmth. Sweet enough to put on ice cream, man enough to put on meat. I had it on tilapia tonight, tasted great, which also means it's probably good on chicken and pork and other mild fishes (like snapper). Also can be eaten straight with chips, I suggest white corn, which really brings out the honey and the banana.
