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For the last sixth months or so, I've been really enjoying this sauce. I love it on pretty much any savory dish, on account of my philistine culinary preferences. It is known to contain unacceptably high levels of lead and pesticides, and I wish to be able to make my own facsimile at home that does not possess these weaknesses. I've googled "habanero sauce recipe" repeatedly, but they're invariably over two-thirds carrots, one-quarter water, and with trace amounts of other ingredients. I just want to know how to make a sauce that tastes like it's angry at me (but not Dave's Gourmet angry at me) but won't cause me permanent plumbism. Any suggestions are appreciated. Thanks, and have a good night. edit: Savory dish, not non-savory dish, obviously. I ain't slathering it on Ben & Jerry's. Nigmaetcetera fucked around with this message at 17:16 on Jul 2, 2014 |
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Jun 27, 2014 05:51
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| # ¿ May 4, 2024 20:07 |
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FATWOLF posted:I make a bottle of this garlicky ghost pepper sauce every year. It's mostly fresh habaneros with a few ghost peppers for extra kick but you could just substitute more habaneros for those. I add a couple of canned chipotles to the mix for a nice smoky flavour. It has a great flavour and a few drops are enough on almost anything. I find it tastes best after a couple of weeks in the fridge and will stop settling after a while if you give it a shake regularly. Thanks, going to a gourmet market today and hopefully they'll have fresh or dried ghost chillies and anything else I need for that recipe.. Unfortunately, I'm still gonna be using a bottle of kutbil-ik de habanero in the chili con carne/chili verde hybrid I'm making today, as I'm entering it into an amateur cook-off and was told by one of the judges it would be a shoe-in after she tried it. A few tablespoons won't shut down anyone's kidneys or cause the collapse of the Roman Empire, I figure.
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Jul 2, 2014 17:15
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