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[weave]

Text from a thread I posted last year....I've got a mess of chili peppers hanging around. Habaneros and a hybrid called Super Chili, not sure what they are a hybrid of but they have a heat level similar to cayenne and serrano, but sweeter than both. Decided that a rainy day was a good day to do some preserving. Made up some dill pickles right out of the Ball Blue Book and added a couple chili peppers sliced in half to each jar. Made pickled beans with the addition of a sliced pepper as well. Both were canned with half habanero, the other half with a Super Chili. But I gots lots of peppers so it was time for efforts that'll consume more produce. So I tried my hand at a Louisiana style hot sauce using the Super Chilis and I also made a Habanero relish. That one won't be for the faint of heart. The hot sauce came out really nice. Good flavor, real good heat, and a touch of vinegar. Should be real tasty on anyhting that Tabasco works with. I'll give it a better taste after it sits for a couple weeks. The habanero relish came out awesome. Big heat, the habanero flavor really shines through. Nice fruity flavor up front before the tastebuds get roughed up. Here are the recipes;Louisiana style hot sauce1 lb Super Chili's1 cup white vinegar1 tsp kosher salt1 Tbls agave nectar2 cloves garlic, crushedRemove stems and roughly chop peppers and garlic, place in a jar with the vinegar and salt. Lid up and let sit in refrigerator for 2-3 days. Empty the contents into a non-reative sauce pan and simmer for 10-15 minutes. Add agave nectar while simmering. Put the whole mess in a blender and blend mixture at highest speed for about 5 minutes or until smooth. The blender will result in alot of air trapped in the sauce. We need to get rid of that air before canning. Put the mixture back into the sauce pot and simmer until the sauce no longer looks frothy. Spoon the sauce into Ball jars and process the jars in boiling water for 15 minutes. Makes about 20oz of hot sauce. I'm gonna let it sit and mellow for a couple weeks before trying it out.Habenero Pepper Relishabout 12 large orange/red Habanero peppers2 medium sized orange bell peppers, remove seeds and stem1/2 vidalia onion3 cloves garlic, chopped3 Tbls agave nectar1.5 Tbls kosher saltJuice of 1 lime1 cup vinegarRoughly chop the habaneros, bells, onion, and garlic and place in a food processor. Pulse the processor to get a nice relish consistancy to the chop. Put the pepper mash in a non reactive sauce pan, add the remaining ingredients. Simmer until the whole mix is about the consistency of store bought relish, about 15-20 minutes but it'll depend on the size and how much liquid is in your veggies. Ladle into canning jars and process in boiling water for 15 minutes. Again, Imma let this sit for aboutt 2 weeks before using. Makes about 28oz. Use in place of regular pickle relish but, it's got a kick. This hab relish is outstanding on white hots. It is kind of a cross between relish and hot sauce and can be subbed for either.You can alter the heat and flavor by subbing other chili peppers for the habs. I make a version with jalapenos and green bells that is less hot, less fruity, but is fantastic for dipping with tortilla chips. And mix it 50/50 with sour cream for a great chip dip. And of course it is tasty slathered on a hot dog as well. You could make a very medium-to-mild heat version with seeded jalapenos or poblanos with green bell peppers too.After I get some more habaneros I'm going to try my hand at a habanero hot sauce. I'm thinking carrots for sweetness. Otherwise, it'll be similar ingrediant-wise to the habanero relish but I'll run it through the blender to get it nice and smooth.Unlike Toonces, I'll share my recipes.

[Genesee Ted]

That habenero recipe is amazing! I want MOAR!