Had a rough time figure out how to post pictures at first, but that was corrected (see pod porn below).
Stefan_W's Great Big Beefy Pepper Adventure: Grow List
- Thread starter Stefan_W
- Start date
The atomic starfish is definitely a household favourite because they are so good in so many things. The selction of supers is based on trying powders etc, and discovering that we all love the taste of the Trinidads. The only choice in the bunch that was not based on taste or knowing what I was going to do with it in advance is the Sofia Sweet. I selected that one because my youngest daughter is named Sofia, and she is the one who loves helping me with the garden the most. I figured she would get a huge kick out of knowing one of the peppers was named after her.
Thanks for stopping by!
I have piles of dried cayenne peppers from this past growing season, so I decided to try making a new sauce. I found the recipe online for Caribean pinaepple habenero sauce and substituted 16 very hot cayenne peppers for the habs.
This is the recipe. I doubled or tripled everything to make a larger batch that has reasonable heat.
Ingredients:
3+ habanero or scotch bonnet peppers. Remove the seeds and ribs if you can’t take severe heat.
3 rings of canned pineapple and 2 TBS of the juice
0.5 tsp dried thyme or 1 tsp fresh thyme
3 cherry tomatoes
1 medium sized clove of garlic
A half inch piece of fresh ginger
The white part of 3 scallions
0.5 tsp white vinegar
Juice of half a lime
2 TBS molasses
4 TBS yellow mustard
0.75 tsp ground allspice
A dash of cinnamon
Salt to taste
Directions:
Add all the ingredients to a blender and blend until smooth. Taste for seasoning and adjust accordingly.
It looked great in the blender.
The list of ingredients is longer than for any of the other sauces I've made. It made for a colourful combination.
Whooosh!
And done. The bowl on the right was our sampler bowl, and the rest went into the fridge for the next week so that the tastes have time to blend together better.
I think the sauce it outstanding, and it would be great on hams and things like that. My stepdaughter agrees that it is very good, and gave the ultimate teenager compliment: "that actually isn't so bad", before scooping up most of the sampler, a bag of taco chips, and heading downstairs to spend more quality time with her IPad. My wife thinks it is good but the pineapple could have been stronger. I actually tripled the amount of pineapple in the recipe, so beware of this if you try it yourself.
This is the recipe. I doubled or tripled everything to make a larger batch that has reasonable heat.
Ingredients:
3+ habanero or scotch bonnet peppers. Remove the seeds and ribs if you can’t take severe heat.
3 rings of canned pineapple and 2 TBS of the juice
0.5 tsp dried thyme or 1 tsp fresh thyme
3 cherry tomatoes
1 medium sized clove of garlic
A half inch piece of fresh ginger
The white part of 3 scallions
0.5 tsp white vinegar
Juice of half a lime
2 TBS molasses
4 TBS yellow mustard
0.75 tsp ground allspice
A dash of cinnamon
Salt to taste
Directions:
Add all the ingredients to a blender and blend until smooth. Taste for seasoning and adjust accordingly.
It looked great in the blender.
The list of ingredients is longer than for any of the other sauces I've made. It made for a colourful combination.
Whooosh!
And done. The bowl on the right was our sampler bowl, and the rest went into the fridge for the next week so that the tastes have time to blend together better.
I think the sauce it outstanding, and it would be great on hams and things like that. My stepdaughter agrees that it is very good, and gave the ultimate teenager compliment: "that actually isn't so bad", before scooping up most of the sampler, a bag of taco chips, and heading downstairs to spend more quality time with her IPad. My wife thinks it is good but the pineapple could have been stronger. I actually tripled the amount of pineapple in the recipe, so beware of this if you try it yourself.
Thanks! I can't wait to see what you come up with for your fermentation. Sharing ideas is what makes the world go around, at least here.
Yeah, I figured anyone who has a teenager or has been around them would instantly get it. I remember telling her when she was 8 years old that in a few years her brains would leak out for a while, but eventually they would come back. We are getting closer to the "come back" stage now.
Congratulations, that is wonderful news! I wish them all the best on their special day, and all the special days to come!
I indeed have a problem. I saw someone refer to Madame Jeanette peppers, and they sounded great. I went on this huge search and found a seller in Australia who has the seeds. But hey, why stick with one pack of seeds, especially if they are coming all the way from Australia? So I added 7pot/pod Burgundy, Bhut Jolokia Chocolate, Habanero Peach, Pêssego Brasileiro, and Scotch Bonnet Peach Long. It was all for the sake of improving the colour palate of the garden, of course. Now I have even tougher decisions about what to add and leave out, and how to fit all of my "must haves."
+1
Without fail, if I go to order one variety, I'll end up ordering at least three or four.
I ordered some powders from the Trinidad family of peppers with the goal of making a Trinidad bourbon apple butter recipe that I found on these boards. The selection of bourbon at a nearby liquor store was not great, but I'm sure it will all turn out fine. While I was in there I noticed some rum that comes straight from Trainidad and Tobago! My eyes lit up, and I knew I had to have it.
Does anyone have a good recipe for a sauce, salsa, or something similar that I can make with hot peppers, powders, and rum?
I'll definitely be exploring the cooking with fire board more closely this weekend.
Does anyone have a good recipe for a sauce, salsa, or something similar that I can make with hot peppers, powders, and rum?
I'll definitely be exploring the cooking with fire board more closely this weekend.
A couple of weeks ago I decided to try ordering powders from Joyners. They showed up yesterday (Canada Post always delays things), and so today was devoted to trying them out.
First up were the smoked jalapeno and the smoked fire, which I tried on a slice of leftover pizza. Both were wonderful in their own way. The jalapeno is a family-orientated powder that I enjoyed with my step daughter and wife, while the smoked fire was just for me. I personally liked the smoked fire better because it had a bolder taste, but to each their own.
Next up, I decided to try making the apple butter recipe from Rocketman's glog. I have been dying to try making this for well over a month now. The only switch was I used naga morich powder instead of the fatalii mix that Rocketman used.
First was boiling the apple quarters in bourbon, rice vinegar and water until softened.
Vroooooooooooom!
Strain as you put them back in the pot.
Add the spices and cook until thickened (about 90 mins for me).
And the best part was that I was bang on in my guess with the number of jars to sterilize! The apple butter was hot to the point that it took me by surprise, but man was this ever tasty!
Thanks for looking!
First up were the smoked jalapeno and the smoked fire, which I tried on a slice of leftover pizza. Both were wonderful in their own way. The jalapeno is a family-orientated powder that I enjoyed with my step daughter and wife, while the smoked fire was just for me. I personally liked the smoked fire better because it had a bolder taste, but to each their own.
Next up, I decided to try making the apple butter recipe from Rocketman's glog. I have been dying to try making this for well over a month now. The only switch was I used naga morich powder instead of the fatalii mix that Rocketman used.
First was boiling the apple quarters in bourbon, rice vinegar and water until softened.
Vroooooooooooom!
Strain as you put them back in the pot.
Add the spices and cook until thickened (about 90 mins for me).
And the best part was that I was bang on in my guess with the number of jars to sterilize! The apple butter was hot to the point that it took me by surprise, but man was this ever tasty!
Thanks for looking!
Nice job with the apple butter. Did it turn out somewhat spreadable. Marker's Mark, good choice.it's always better to cook with something you can actually enjoy. You can make a rum based bbq sauce. I've made that in the past which includes plaintains and allspice.......caribbean style.
I wouldn't use a sipping rum though.......perhaps a blackstrap or spiced ...............drink the Angostura
I wouldn't use a sipping rum though.......perhaps a blackstrap or spiced ...............drink the Angostura
"It tasted like apple for a few seconds, then grabbed my by the nostrils and kicked me in the nads a few times..."Classic!
It really was that hot!
It was definitely spreadable, and the longer you leave it simmering the thicker it gets. I passed on the spiced rum this time around because I thought it would overpower the taste too much in my first try at this recipe. Now that I know how much the powder overpowers it all I think I would definitely try a spiced rum next time around.
Thanks for stopping in!
Thank you very much! And no worries about the Madame Jeanettes, I found an Australian seller who stocks them and I took the opportunity to order 4 or 5 other varieties that I covet but have no room for. It is seriously an addiction!
It is a great sauce, I hope you enjoy it! Be sure to post pics once you are done. Thanks for stopping by and having a look.