[clinton/website/src/unknownlamer.org.git] / Habanero Hot Sauce.muse

#title Mango and Molasses Habanero Hot Sauce

* A Warning From the Future

I made this recipe very, very long ago. I didn't calculate the correct
amount of vinegar needed to make it shelf stable, so it probably
isn't. Reader beware.

I'll probably update this in Fall 2020 as I'll have a garden again for
the first time in a few years, and should be making some hot sauce
with the hot peppers left at the end of the season.

* Ingredients

** Common

 - 1 Extra Large Mango (or 2 medium)
 - 1/3 cup apple cider vinegar
 - 3 tbsp molasses
 - 1 1/2 tbsp cumin
 - 1 tsp sea salt
 - 1 tbsp paprika

** Super Hot

 - 15ish Fresh Habaneros
   - Do not deseed
 - 1 tbsp cayenne pepper

** Edible and Tasty

 - 7 or 8 fresh habaneros
   - Deseed and remove the inner flesh
 - Equivalent mass of fresh red bell pepper ([[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roasted]])

* Directions

 1. Put on gloves and perhaps a respirator and goggles to avoid *death
    by capsaicin*
 2. Peel and pit the Mango (naturally)
 2. Place everything into a food processor
 3. Whir about until it turns into some kind of paste (60ish seconds
    seems fine)
 4. Transfer to a pan, cover, and simmer for around five minutes
 5. Store in a jar and refrigerate
 6. Destroy your tastebuds

* Dear God Why

The year was 2010. The season was summer. The location a pot garden. A
bell pepper seedling died a few weeks into the growing season owing to
being weak or perhaps poorly taken care of. To avoid wasting the soil
and pot a package of habanero seedlings was procured; one was to be
planted and the other two given away, but no one came through on their
offer to adopt the plants. Thus the garden ended up with three
habanero plants. It is a little known fact that habaneros produce
ridiculous numbers of peppers, and so something had to be done with
them after the family grew sick of spicy foods every night.

** A Justification for the Mild Variant

The initial super hot sauce proved to be tasty for a moment and then
overwhelmingly hot. Now, don't get me wrong, I like incredibly spicy
things, but the initial flavor of the sauce was rather nice and it
seemed a shame to have it destroyed by the habanero. With the
replacement of some habanero by a sweet pepper the flavors come into
balance, and the sauce becomes a rather nice adjunct to things like
chili or black bean burritos.
Commit	Line	Data
6c555aac	1	#title Mango and Molasses Habanero Hot Sauce
6c555aac	2
886477c7 CE	3	* A Warning From the Future
	4
	5	I made this recipe very, very long ago. I didn't calculate the correct
	6	amount of vinegar needed to make it shelf stable, so it probably
	7	isn't. Reader beware.
	8
	9	I'll probably update this in Fall 2020 as I'll have a garden again for
	10	the first time in a few years, and should be making some hot sauce
	11	with the hot peppers left at the end of the season.
	12
6b397282	13	* Ingredients
6b397282	14
6c555aac	15	** Common
	16
	17	- 1 Extra Large Mango (or 2 medium)
	18	- 1/3 cup apple cider vinegar
6b397282	19	- 3 tbsp molasses
6c555aac	20	- 1 1/2 tbsp cumin
886477c7	21	- 1 tsp sea salt
6b397282	22	- 1 tbsp paprika
6b397282	23
6c555aac	24	** Super Hot
	25
	26	- 15ish Fresh Habaneros
	27	- Do not deseed
	28	- 1 tbsp cayenne pepper
	29
	30	** Edible and Tasty
	31
	32	- 7 or 8 fresh habaneros
	33	- Deseed and remove the inner flesh
09816bb9	34	- Equivalent mass of fresh red bell pepper ([[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roasted]])
6c555aac	35
6b397282	36	* Directions
	37
	38	1. Put on gloves and perhaps a respirator and goggles to avoid *death
	39	by capsaicin*
	40	2. Peel and pit the Mango (naturally)
	41	2. Place everything into a food processor
	42	3. Whir about until it turns into some kind of paste (60ish seconds
	43	seems fine)
	44	4. Transfer to a pan, cover, and simmer for around five minutes
	45	5. Store in a jar and refrigerate
	46	6. Destroy your tastebuds
	47
	48	* Dear God Why
	49
	50	The year was 2010. The season was summer. The location a pot garden. A
	51	bell pepper seedling died a few weeks into the growing season owing to
	52	being weak or perhaps poorly taken care of. To avoid wasting the soil
	53	and pot a package of habanero seedlings was procured; one was to be
	54	planted and the other two given away, but no one came through on their
	55	offer to adopt the plants. Thus the garden ended up with three
	56	habanero plants. It is a little known fact that habaneros produce
	57	ridiculous numbers of peppers, and so something had to be done with
	58	them after the family grew sick of spicy foods every night.
6c555aac	59
	60	** A Justification for the Mild Variant
	61
	62	The initial super hot sauce proved to be tasty for a moment and then
	63	overwhelmingly hot. Now, don't get me wrong, I like incredibly spicy
	64	things, but the initial flavor of the sauce was rather nice and it
	65	seemed a shame to have it destroyed by the habanero. With the
	66	replacement of some habanero by a sweet pepper the flavors come into
	67	balance, and the sauce becomes a rather nice adjunct to things like
	68	chili or black bean burritos.