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Suggestions On A Sauce With What's 'Laying 'Round'

Eephus Man

Eephus Man

I've got all the 'normal' accouterments here at the house (any vinegar you can imagine, olive oil, veg oil, salt, black pepper, etc.) and the following:

Local honey
Fresh peaches
13 fresh, large habaneros
2 large, fresh feherozon paprikas
15-20 fresh criolla sellas (these have not been particularly hot most of the year)
Fresh chives
Fresh thyme
Fresh basil
Fresh mint
Fresh oregano
Fresh rosemary
Fresh Mexican mint marigold
Fresh sage
1/2 an onion
A few lemons
2 limes
2 Fuji apples

Thoughts on something I could throw together and 'put up' in 4-5 woozy bottles for personal use or to give away to some folks?

I'm eager to try something out but haven't ever done it before. I've read the 'basic' hab sauce recipes and am more than comfortable with them. I'd like to dive right in.

TIA!
 
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I used about 13 scotch bonnet and some goatweed in my sauce and its plenty hot, got 14 small baby jars worth of sauce.
I would skip the sage, oregano and mint; you gotta have carrots, to bad there is not cilantro or cumin/curry/turmeric powder.
 
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Burning Colon said:
I used about 13 scotch bonnet and some goatweed in my sauce and its plenty hot, got 14 small baby jars worth of sauce.
I would skip the sage, oregano and mint; you gotta have carrots, to bad there is not cilantro or cumin/curry/turmeric powder.
Click to expand...

No cilantro. But I've got plenty of cumin, curry, coriander, cinnamon and clove.

Probably gonna use the sauce for just flavoring grilled foods, or greens, or eggs. I'll try it on just about anything.
 
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paulky_2000 said:
I guess I'd ask:

What are your intentions for said sauce? (With what do you wish to use it?)

That'd give us some idea in which direction to send you.
Click to expand...

Should add that I wouldn't mind a sweet 'n' hot type of sauce. Haven't had one in awhile. That's why I included the peaches on the list, too.

But I'm clueless...
 
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How about this:
http://www.homesteadcollective.org/hcra/index.php?section=Condiment&recipeID=0057

OR:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1120400

OR:
http://www.food.com/recipe/habanero-peach-bbq-sauce-437062


a Bing search had all kinds of ideas............... :D
 
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RS67Man said:
How about this:
http://www.homesteadcollective.org/hcra/index.php?section=Condiment&recipeID=0057

OR:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1120400

OR:
http://www.food.com/recipe/habanero-peach-bbq-sauce-437062


a Bing search had all kinds of ideas............... :D
Click to expand...

Thanks, RS67Man! That first one looks pretty good. The other two don't look 'bottleable', but I could be wrong.

You own a '67, or something else? You a dragger?
 
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Just came across a Bee Sting Honey Hab sauce. May have to take some sort of a homemade crack at a revision of that (sounds a touch too sweet for me).

Anyone have a good idea of how much honey to use to make it sweet but not sickly sweet. I know that's subjective, but for reference, I don't like high-sugar content stuff like cake icing, or almost anything with HFCS in it (there are always exceptions, of course :))

Sounds like it'd be a great wing dip, too, and I haven't made wings in years.

Mmmmm.

If anyone else has any ideas, I'm all ears.

Otherwise, I'm diving in tomorrow.
 
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If you have these:
Coriander if you're doing peaches or anything sweet.
Tarragon and Coriander if you're using it on meat, especially steak.

Note that if you're not familiar with Tarragon, it smells a lot like black licorice, which can be a bit off-putting if you're not a black licorice fan. However, it is amazing on steaks. (I'm not a black licorice fan so it took quite a while for me to give this herb a try. Really glad I did!)
 
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geeme said:
If you have these:
Coriander if you're doing peaches or anything sweet.
Tarragon and Coriander if you're using it on meat, especially steak.

Note that if you're not familiar with Tarragon, it smells a lot like black licorice, which can be a bit off-putting if you're not a black licorice fan. However, it is amazing on steaks. (I'm not a black licorice fan so it took quite a while for me to give this herb a try. Really glad I did!)
Click to expand...

Huh. Interesting. No tarragon here (mine finally fried at the end of Summer), but plenty of Mexican mint marigold, which is a great drop-in replacement for tarragon, and takes the heat much better. I may try it.

Very cool. Thanks for the tip.
 
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I wouldn't put mint in it, that may have the exact opposite effect countering the heat. Think about it, mint is used in things like gum to give your breath that "fresh cool feeling" (so marketing isn't my strong point).

in chinese medicine mint is cool.

warm properties belong to: spearmint, ginger, garlic, basil.

Tarragon comes in 2 types: french and russian. I was told my tarragon was french which has the stronger fennel like taste - I think I was lied to, mine tastes like grass - perhaps it has to be dried, plus russian tarragon is far more hearty of a plant and since it survives in my cold harsh weather, it must be russian. Also and I don't want to fear monger but tarragon has a property that may makes it carcinogenic, even though I have this monster bush I rarely use it and not because of the cancer hype but because mine has no flavour and I do like fennel/licorice flavouring.
 
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Mark, you can always try the MMG. For us, it has a very strong flavor. Of course, you're in about the opposite climate of me, so it'll do for you what tarragon does for me. Tarragon usually doesn't last past May here, unless it's very sheltered. MMG lasts till first frost, dies back, and then resurfaces in the Spring. So...about 10 months of usage.

It doesn't like the cold, though.
 
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Ha, had to do a google on MMG. when I said "grass" I meant the kind you cut with a lawnmower, I have plenty of fennel seeds. As a matter of fact, I just bit into one a few minutes ago as I had a bowl of soup I made yesterday with some scotch bonnets and my lips are burning.

Oh, let's look right now 87F in Austin, 52F in Calgary - this morning was frost, yesterday morning brought a dusting of snow but finally, finally the sun is out and is drying things up, it has rained endlessly and ugly, cloudy type weather. I can finally mow the grass and bag up all the leaves that fell from my trees before the real snow falls.
 
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yah, but that's 50'ish at night, mine is daytime high, I just walked to the bus stop to get my girls(with a jacket) and it was a pleasant walk, now tonight when we talk Sparky for a walk at 30F that is going to be a different story.

The F word, at first I thought you meant fennel(you know how some people just hate the licorice flavour), then I realized which F word - burrrrrrrr.

I am also sporting a cold and the FLU, noooooooo, argh........... the other F word - damn season changes!
 
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Well, my batch is in the frig. I'll reheat to 180F after I sterilize the bottles either tomorrow or Saturday.

I'm calling it Peaches 'n' Scream (which I'm sure is copyrighted by some equally sophomoric entity).

Next time, I think I'll go for more sweet and less hot.

But as it sits, it's:

13 large orange habaneros
1 very ripe peach
1/2 cup of chopped onion
2 cloves of chopped garlic
1/2 cup of chopped carrot
1 heaping TBS of brown sugar
2 tsps of honey
1/2 cup white vinegar
1/4 cup of lime juice
Little olive oil
Pinch of cinnamon

It's not bad. Can taste the peach, but I think to sweeten and make more peachy, I'd add a 2nd peach next time and reduce it in water/brown sugar before simmering down the rest.

Otherwise, it's an interesting concoction that might go well with roasted or grilled pork. It's pretty darn hot for those that like even mild/medium spice.
 
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