Ok, this was only two of the projects from this weekend, but these didn't involve cleaning carpets.
First up is my attempt at a Habanero/Peach sauce.
30 Orange Habaneros from my garden that were frozen as they ripened
1 head of garlic
2 peaches
1/3 yellow onion
1 shredded carrot
2 cups ACV
2 cups filtered water
1 piece of ginger about the size of half my thumb(real scientific measure, right?)
Healthy dose of lime juice from the nifty plastic bottle (shhh it was cheaper than the not ripe limes at the store!)
1 tablespoon of Himalayan pink salt
Brought to a rolling boil for about 15 mins on the grill. Hit it with the motorboat. Back to a boil for about 10 more. Motorboat again and then bottle
I skipped out on sugar in this one because of the ridiculously sweet and juicy fresh Georgia peaches I used. Though sadly their flavor did not come through. However this sauce is good without dispute. Its quite hot, maybe a 6.5 out of 10, but it is super tasty and leaves you with a nice mouth burn and a bit of a belly burn after you are done eating. I even had a little sweat at my hairline. Overall I would say this is a rousing success.
Next up is my green sauce.
6 giant Jalapenos from the farmers market
10 smaller Jalapenos from my garden
5 not quite ripe Tobascos
1 green Cowhorn (Long Cayenne)
7 green chilis from a friend garden
1 green habanero (it looked at me funny, why not)
1 whole yellow onion
1 head of garlic
1 piece of ginger slightly larger than my thumb (there's that scientific measurements again)
2 cups ACV
1 1/2 cups water
1 table spoon pink Himalayan salt
Lime juice, lots of lime juice. (I squeezed the bottle till I was bored)
4 decent sized hunks of pineapple ( I like to play mad scientist and didn't want to put sugar in)
Fresh organic cilantro (scientific measurements again!) I hacked a piece off and put it in right before blending.
Brought to a rolling boil for about 15 mins on the grill. Hit it with the motorboat. Added cilantro. Back to a boil for about 10 more. Motorboat again and then bottle
Nice little bit of fire here, maybe 4.5 of 10. Super flavor, the ginger and lime really help bring forward the pepper flavor and then a nice little hint of the garlic and cliantro. Def an improvement over my last attempt at green sauce.
Overall I am very happy with my results here and I have one more batch to make, but I havent formulated my recipie yet. I have a ton of carribean red habaneros, a few ripe red cowhorns, couple red jalapenos and some red chili peppers or some sort given to me by a friend. Also waiting on my tobascos to finish ripening. Exciting!
Edit because I forgot how to use photobucket.
First up is my attempt at a Habanero/Peach sauce.
30 Orange Habaneros from my garden that were frozen as they ripened
1 head of garlic
2 peaches
1/3 yellow onion
1 shredded carrot
2 cups ACV
2 cups filtered water
1 piece of ginger about the size of half my thumb(real scientific measure, right?)
Healthy dose of lime juice from the nifty plastic bottle (shhh it was cheaper than the not ripe limes at the store!)
1 tablespoon of Himalayan pink salt
Brought to a rolling boil for about 15 mins on the grill. Hit it with the motorboat. Back to a boil for about 10 more. Motorboat again and then bottle
I skipped out on sugar in this one because of the ridiculously sweet and juicy fresh Georgia peaches I used. Though sadly their flavor did not come through. However this sauce is good without dispute. Its quite hot, maybe a 6.5 out of 10, but it is super tasty and leaves you with a nice mouth burn and a bit of a belly burn after you are done eating. I even had a little sweat at my hairline. Overall I would say this is a rousing success.
Next up is my green sauce.
6 giant Jalapenos from the farmers market
10 smaller Jalapenos from my garden
5 not quite ripe Tobascos
1 green Cowhorn (Long Cayenne)
7 green chilis from a friend garden
1 green habanero (it looked at me funny, why not)
1 whole yellow onion
1 head of garlic
1 piece of ginger slightly larger than my thumb (there's that scientific measurements again)
2 cups ACV
1 1/2 cups water
1 table spoon pink Himalayan salt
Lime juice, lots of lime juice. (I squeezed the bottle till I was bored)
4 decent sized hunks of pineapple ( I like to play mad scientist and didn't want to put sugar in)
Fresh organic cilantro (scientific measurements again!) I hacked a piece off and put it in right before blending.
Brought to a rolling boil for about 15 mins on the grill. Hit it with the motorboat. Added cilantro. Back to a boil for about 10 more. Motorboat again and then bottle
Nice little bit of fire here, maybe 4.5 of 10. Super flavor, the ginger and lime really help bring forward the pepper flavor and then a nice little hint of the garlic and cliantro. Def an improvement over my last attempt at green sauce.
Overall I am very happy with my results here and I have one more batch to make, but I havent formulated my recipie yet. I have a ton of carribean red habaneros, a few ripe red cowhorns, couple red jalapenos and some red chili peppers or some sort given to me by a friend. Also waiting on my tobascos to finish ripening. Exciting!
Edit because I forgot how to use photobucket.