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wrote:
> First, I would like to say thanks to Anon for answering my question
> about sand.
>
> Does anyone have a recipe that they would be willing to share, or a
> link to a good HOT BBQ sauce? I don't want anything that is so hot it
> has no flavor, but I definitely like some kick. I was looking at Big
> Bob's Habenero sauce, but I can't find a recipe for that. Thanks folks.
>
Can't find Big Bob's, but here's a few ta look at. It ain't brain surgery,
adjust amounts tastefully:
Fosco's
A little habanero cream cheese on a tortilla.
>
> 6 oz crm cheese
> 1 minced hab (or more if the MIL ain't comin' for dinner)
> 2 oz sour crm
>
> Process until smooth.
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Jackie's Trinidad Hot Sauce -- From: Sugar Reef Caribbean Cooking
===========================
Makes 2 pints.
1 green papaya, peeled, seeded and roughly chopped
10 Scotch bonnet (or habanero) peppers, seeded
2 onions, quartered
3 cloves garlic
Grated rind of 1 lime
1/2 cup lime juice
1 1/2 cups malt vinegar
1 teaspoon salt
1/4 cup prepared yellow mustard [any cheap yellow mustard is best]
Puree the papaya, Scotch bonnet peppers, onions, garlic, lime rind, and
lime juice in a food processor. Transfer to a medium saucepan and stir in
the vinegar, salt, and mustard. Simmer the mixture over low heat for 20
minutes, stirring occasionally. Bottle the sauce in hot sterilized jars.
[Note: I pressure can this in 1-pint containers at 15 lbs pressure for 15
minutes. Since the vinegar is simmered for so long, you can't safely assume
that just bottling and processing in a water bath will be sufficient. --
CMT]
*************************
Orange Habie Sauce (Orange Death)
12 habaneros
3/4 C carrot
1/2 C onion
3 cloves garlic
1t olive oil
1/2 t ginger
1/4 t cumin
1 t salt
1/8 t ascorbic acid
1/2 C white vinegar
1/4 C lime juice
1/2 C water
puree onion, garlic. Add water, oil & lime juice with dry ingredients,
simmer 5 minutes. Mince carrots & habies with vinegar in food processor.
Add to pot, simmer additional 5-10 minutes. 10 min BWB.
~1.5 pints
Both of the sauces keep for at least two years.
*********************
Persimmon Habanero Salsa
RecipeView.com
Yield: 1 Servings Preparation Time:
1 Khaki persimmon, (Asian not -American) cut-up
1 Habanero, seeded and cut up
1/2 Tsp Quatre Epices, (4-Spice)*
1 Large Garlic clove, peeled and -powder)
Scrape the flesh of the persimmon off the skin and into a food processor;
add the Habanero, the garlic and the Quatre Epices. Pulse till smooth.
* If you can't find Quatre Epices in a specialty food store, you can make
your own. In France it's much used in charcouterie, but I like it a lot in
prune butter, pumpkin pie and apple crisp. Larousse Gastronomique gives
the following formula, but I think the one I buy here in Phila at
Assouline & Ting has less pepper.
Quatre Epices
1-1/8 Cup ground white pepper
1-1/2 Tbs ground or powdered cloves
3-1/2 Tbs ground ginger
4 Tbs ground nutmeg
Combine the spices really well...you could even use a hand mixer, and store
in a closed jar
NOTES : If you cook this, it gets very thick, loses some of the terrific
persimmon color and some heat, but it isn't bad sauteed briefly.
Store in a closed jar in the refrigerator.
****************************
HTH Don't burn yer face off (unless ya want to)!
--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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