Cat on a Hot Pepper Bush

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Habanero Hot Sauce*

* Ooops!  I forgot the title ’til I saw that “untitled post” had been favorited.  Fixed

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I have many more habanero peppers than I will ever use.  I hate to waste such pretty things so I went Google diving, looking for a recipe I found last year and used.  I’m not sure if I posted anything about it.  I did a post that included a sauce recipe using habs but this one is a little different:

Habanero Hot Sauce

About 12-15 (give or take…) Habanero peppers. Remove the seeds.
1 can sliced peaches in either heavy or light syrup.
1 cup white vinegar
1/2 cup molasses
1/2 cup light brown sugar
1/4 cup yellow mustard
2 tablespoons salt
2 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon allspice
The original recipe called for 1/2 cup mustard but it seemed like too much so I halved it. Blend it all on high until liquified. Refrigerate overnight or use right away. You can also freeze or can jars of it. It’s also supposed to keep for a long time in the refrigerator. I canned the extra out of the first batch but I’m going through it so fast, after filling my old tabasco bottle with it I just freeze the rest until ready to use.

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I’m not a huge fan of molasses so I used only a little, and subbed some of my whole grain mustard for the yellow.  After it all was processed in my machine it seemed a bit thick so I added some seasoned rice vinegar.  I have a pint of the finished sauce in the fridge, and 5 half pint jars full that I processed in a boiling water bath.  I guess how big the can of peaches is will make some difference – I used some re-hydrated peaches that we bought dried.  They were just too chewy to eat as is but when soaked in water for a day or two in the fridge they were pretty good.  Not like fresh or canned by any means.  The water they soaked in turned into a liquid nearly the same as syrup from canned, sweet even without any added sugar.

Tidbits

DSC_4847 (1600x1060)Lots of praying mantises today.  This one had a hold on a hummingbird before Mrs J, hearing a small commotion in the bush, reached in to rescue it.  She said she thought it was hung in a spiderweb at first and only saw the mantis when the bird’s foot didn’t come clear.DSC_4857 (1600x1060)This fellow is in the coleus but isn’t the same one from the other day.  That one had green eyes.  I’m not sure if mantises can change colors, a quick search found answers all over the map.  Some said yes, some no, and a few were firmly in the sometimes camp.DSC_4855 (1600x1060)I’m pretty sure this one is the same one from before.  He is in a green coleus right next to the vari-colored one, both of them in pots Mrs J has set in the shade of a small crabapple tree.DSC_4858 (1600x1060)My habaneros are loving this August heat.  I picked this bush once already and there are as many ripe now as before.  These are more than I will use.  Need any?DSC_8964 (1600x1060)We’re loving the big slicer tomatoes the garden is producing.  They are perfect for BLTs, or BELTs, as is the case here.DSC_4845 (1600x1060)Toby is still not sure I won’t do something to him he won’t like.  Ginger plays with him quite a bit and Toby doesn’t seem to mind, but let Homer come by and there will be trouble.  Toby has taken a serious dislike to that boy and we’ve had to separate them lest fur fly and the dogs become fearful for their own safety.DSC_8971 (1600x1060)I’ll close with a few more sammiches.  I fired up the panini press for this reuben and all the cheese ran out.  The pickle is a bread and butter spear.  Tasty!DSC_8968 (1600x1060)Last is a mushroom Swiss burger.  I sauteed some brown buttons in butter and olive oil, added beef stock with cornstarch for a thickener, and ladled them all over the cheese covered patty.  It’s a classic burger recipe, and for good reason.

Five Pepper Jelly

My jalapeno jelly was good enough last year to warrant another go at it so I looked around for recipes and found this one.  I have several pepper varieties so I adapted the recipe for the ones I wanted to use.DSC_8794 (1600x1060)The recipe called for a total of three cups of chopped peppers so I stuck with that.  My recipe used one green bell, three red Anaheims, five or six ripe jalapenos, six or seven red serranos, and two habs.  The habs I didn’t run through the blender, I just boiled them with the rest and then pulled them out before jarring.  Yeah, I chickened out.  I had more peppers chopped than the recipe wanted and I ended with seven half pints to process.DSC_8808 (1600x1060)Every jar sealed, I did find one jar with a chip in the rim when I ran the damp paper towel around it just prior to putting the lids on so I hurried to swap jars out, I usually sterilize more jars than I think I’ll need just to be on the safe side.  I had a small taste of the hot jelly left over and there is a nice tang to it.  I think I could have used those two habaneros without it turning out too hot.DSC_8805 (1600x1060)I left a few chunks of pepper for the texture rather than smoothing it all out in the blender.  I think it’s jelling pretty well.  This is the first time I’ve used liquid pectin.  I’ll open a jar soon to try it.  I’m optimistic!

Another Habanero Hot Sauce

DSC_6982 (1600x1060)When I was searching through online recipes for habanero sauces I found one that looked pretty good but I passed on it because I was set on making one with fresh fruit.  That sauce was very good but it just didn’t seem quite right for pork sammiches.  Well, I harvested another dozen or so ripe habs the other day and went back to that other sauce:

Habanero Hot Sauce

About a dozen habanero peppers with the seeds removed
1 can of fruit with juice – I used peaches for this, apple sauce next time!
1 cup cider vinegar
1/4 cup molasses – I have some Steen’s cane syrup that should work
1/2 cup brown sugar
1/4 cup mustard, the prepared yellow stuff is fine
2 tablespoons salt
2 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon allspice

Put everything in a blender and liquify.  I filled an empty salad dressing bottle with some and froze the rest in an ice cube tray.  Pop out the frozen cubes of sauce and bag them.

Tidbits

IMG_2663 [1600x1060]Mrs J brought this picture back from the shelter yesterday.  Kitteh seems to be enjoying herself.  I’m just guessing at the “her” part of that, Mrs J may have mentioned the gender but I don’t remember.  Kitteh is a friendly one, I do recall that.  IMG_2661 [1600x1060]This little puppeh is enjoying a lap after a bath and a good toweling off.  Looks like one of those baby seals.DSC_4104 [1600x1060]A bowl of fresh picked habaneros.  I’m too chicken to slice these up into my slaw.  They are all in the dehydrator, I’ll grind them into flakes when they are done.DSC_4102 [1600x1060]Found a couple of these hornworms on the mini sweet pepper bush.  I like the hummingbird moths these things turn into so I didn’t mush him, just took him across the yard.  If he can find his way back he’ll be a while getting here.  Found a few on the cherry tomatoes.  Those plants aren’t as robust as they were earlier and the production is way down.  We’ll be hauling them off sooner rather than later.DSC_4098 [1600x1060]We have a few sunflowers growing, mostly planted on purpose, a few volunteers.  Mrs J called my attention to this one.  It’s difficult to get the colors to match what it is I see with the naked eye, this one seems brighter in the photo.  It’s much darker “in person”.

Peppers

DSC_6560 [1600x1060]We have an excellent crop of cayenne peppers, this is the third picking from the bush we have in a container out front.  The habaneros are coming along.  I waited a good while to see if they were going to turn red but a few fell off the plant on their own while still orange so I went ahead and pulled all of those with color.  I’ll dry all of these – the cayennes are good for the basic red pepper flakes and the habs should work the same way, only more so.DSC_6565 [1600x1060]This is, for sure this time, the last of the smoked brisket.  Those orange slices are not the habaneros, they are from the mini sweet peppers.  Not sure I’m ready to nosh on the fresh habs quite yet.  Mrs J came back from the garden with several pounds of tomatillos that we are turning into salsa this afternoon.  More on that later.