[CH] Re: Searching for garlic and habanero recipes

Mike Wood (hobbitfo@postoffice.swbell.net)
Sat, 28 Sep 2002 22:29:46 -0500 

Garlic will keep in a cool. dry and dark place.Or you can peel the
cloves and keep in vinegar until use. If you don't want the vinegar
flavor just rinse off the cloves in water.
I either dry my Habs or chop them up in a food processor and can them in
1-quart jars with vinegar until I'm ready to use them.
Here is my hot sauce recipe (it's not for the faint of heart)

* Exported from MasterCook *

                     HOBBIT'S THERMONUCLEAR HOT SAUCE

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             pounds  Habanero chiles -- chopped
  3              large  red onions -- chopped
  4              whole  garlic bulbs -- peeled and chopped
  1 1/2         pounds  pineapple -- chopped
                        OR
  1              pound  apricot halves -- peeled and chopped
  1              pound  peach halves -- peeled and chopped
                        vinegar

Stem the habaneros, remove seeds if you wish, and chop fine in food
processor.
Depending on size of processor, this may take several repetitions until
all the chiles are used.

Pour into large stainless steel mixing bowl.

Separate and peel the garlic bulbs and the onions and chop in food
processor.

Pour into bowl.

Repeat with either the pineapple or the peaches and apricots.

Mix well in the mixing bowl and add enough vinegar to to cover the
mixture.

Fill  sterilized 1-quart Mason jars or whatever size you want to use. I
use the quart size just to can it up, If I need to use a smaller
amount, then I just transfer it to a smaller jar.

Will keep at least six months. I've had some up to a year and it was
just fine in taste and appearance.

Yield:
  "6 quarts"

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NOTES : The pineapple flavored one tastes great on a cheese omelet.
The peach and apricot one is good for just about anything.
I've also used mangos or papayas.
I imagine you can use just about any fruit or tomatoes, I just don't
really like tomato based salsa but that's just my personal preference.

Mike Wood
Anarchist and rabble-rouser since 1965