Store bought potato salad, a side we picked up shopping late in the day. We needed something to go with the Kroger deli’s fried chicken. Don’t laugh – they fry it right there in the store and it’s very good. I made the slaw, sliced red cabbage with an Asian touch, it has rice vinegar dressing with a touch of sesame oil. The burger has my homemade pickles, raw onions, and a spicy mustard. I get dinged, sometimes, for the carelessly applied garnishes but I tend to think of the burgers as en deshabille.
I should probably back up a little. I have been wondering what to do with my habaneros, drying and grinding works but I’ve got enough to last a good while. I went in search of hot sauce recipes. I saw plenty but this one had a nice picture. I stuck fairly close to it and used peaches for the optional fruit because we had a few and I wanted to make it right now! It turned out pretty well:You can understand why I needed something to use it on! I am sure I’ve seen recipes calling for a nice fruity sauce on fish so I set my sights on tacos. There are plenty of recipes out there and tons of pictures so I started making a shopping list. Green onions, red onions, red cabbage, white cabbage, mangoes, more garlic, tortillas, and etc etc. Too late to use the mangoes in the hot sauce but they are prime ingredients for a nice salsa for a fish taco. I made one sans cilantro, using the chopped mint from the patio, where an escaped mint planting is proving itself to be tougher than we are. I cut the habanero sauce with sour cream, shown here, but the sauce wasn’t that hot so it really wasn’t a problem. Tasted pretty good on nachos, but the straight habanero sauce was great on them as well, just a little lip burn. The green chunks in the little bowl on the left are from an experiment I ran with fresh tomatillos, using them in a sour cream based chipotle lime mixture with garlic. It worked well, I think:Here it is, with a drizzle of the habanero hot sauce along with thinly sliced red cabbage.Here’s another corn tortilla based taco. This one has a lime garlic sour cream topping along with the peachy hot sauce. I used cod fillets for these, marinated for a couple hours and then quickly grilled. I used this recipe with only minor changes for the marinade and method, and it was the inspiration for the garlic lime sour cream. I used chipotle powder rather than the adobo sauce.A closer look at the mango salsa on this one in a flour tortilla. It also has a bit of the garlic lime sour cream because I just could not stop myself from adding to it but I suspect it would have been a tad better with just the salsa and the hot sauce. The flavor of the mango salsa would have been better showcased. The mango salsa was very good, I finished it off with nacho chips for scoops.