Habanaga Sauce
I took the pods from 4 days ago and added them to those picked this morning and sauced em.
HABANAGA SAUCE
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Ingredients:
1 - heaping plate of Habs and Nagas (Sorry, didn't count, use em if ya got em.)
4 - fair sized fresh maters (I didn't use the smaller two in pic)
2 - medium to large sized onions
1/4 - cup Kosher salt
1/2 - cup lemon juice (fresh squeezed limes are better but none on hand)
1/4 - cup Cajun Seasoning
1/4 - cup minced garlic (fresh roasted garlic is better but it's on my grocery list)
1 - cup vinegar poured from last years pickled peppers (throw in some of those pickled ones too if ya want)
1/4 to 1/2 cup molasses (optional)
Quarter your maters and remove the green pith from the stem end.
Slice onion and remove stems from peppers and split in half lengthwise.
Be sure to save some seeds from a few of the fat choice pods.
Don't forget to wear rubber gloves. ;-)
Sautee the onions with a couple of tbls of vegie oil until they start to wilt as this brings out their sugar, then add the garlic and cook one minute more.
My blender isn't large enough to process this quantity in one go, so I did it in 3 batches. Make sure to add some tomato to the bottom of the blender first since it will add extra liquid necessary for a good puree then a little of each of the other ingredients to each blender full. Quantity of each doesn't matter since its all poured into a large bowl for a final stir. Now is the time to taste it to see if you want to add more seasoning.
