THE PLAYERS:
8 Siling Bilong peppers, deseeded
10-12 Caribbean Red Habs, roasted
8 cloves garlic, roasted
medium white onion, chopped
3 medium carrots, chopped
1 1/4C. apple cider vinegar
2 tsp sea salt
2 tsp sugar
1 TBLS black pepper
1 large dollop honey
1/4C. lime juice
1/4C. lemon juice
1C. water
Siling Bilong pepper, a Philippine sweet pepper. These peppers measured about 4" in length.
The pool.
Canned.
On a breakfast scramble. (Eggs, mushrooms, Italian Roaster peppers)
This was my first time using Siling Bilong peppers in a pepper sauce. Raw, they are meaty, juicy, and very sweet with almost apple-like undertones. They put red bells to eternal shame. These are now on my permanent grow list. Thanks to aji joe for the seeds.
The first taste off the spoon is mildly vinegar-ee, sweet and tomato-ee, the habanero heat following quickly. In my experience, habs, if used in great quantity, can have some bitterness. Any bitterness is completely absent in this sauce, however. For 1 week old, it is already smooth, and is easily my best vinegar based sauce to date. It will go great on my crackers and cheese, no doubt.
8 Siling Bilong peppers, deseeded
10-12 Caribbean Red Habs, roasted
8 cloves garlic, roasted
medium white onion, chopped
3 medium carrots, chopped
1 1/4C. apple cider vinegar
2 tsp sea salt
2 tsp sugar
1 TBLS black pepper
1 large dollop honey
1/4C. lime juice
1/4C. lemon juice
1C. water
Siling Bilong pepper, a Philippine sweet pepper. These peppers measured about 4" in length.
The pool.
Canned.
On a breakfast scramble. (Eggs, mushrooms, Italian Roaster peppers)
This was my first time using Siling Bilong peppers in a pepper sauce. Raw, they are meaty, juicy, and very sweet with almost apple-like undertones. They put red bells to eternal shame. These are now on my permanent grow list. Thanks to aji joe for the seeds.
The first taste off the spoon is mildly vinegar-ee, sweet and tomato-ee, the habanero heat following quickly. In my experience, habs, if used in great quantity, can have some bitterness. Any bitterness is completely absent in this sauce, however. For 1 week old, it is already smooth, and is easily my best vinegar based sauce to date. It will go great on my crackers and cheese, no doubt.
