Clippings by brian6464

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RE: Yellow 7 Pot Brain Strain Hot Sauce (Follow-Up #1)

posted by: mecdave on 11.05.2014 at 08:14 pm in Hot Pepper Forum

Sounds great! I recently read an article where salt actually makes pineapple taste sweeter. It cancels out any bitterness in the pineapple.

Here's a recipe similar to what you're doing. I like to add a chunk of fresh ginger grated fine...

Pineapple Habanero Sauce

Ingredients:
4 cups sugar
1 cup apple cider vinegar
1 cup pineapple juice
3 Tbsp lemon juice
3 Tbsp cornstarch (mixed with a bit of water to create slurry)
1 medium to large pineapple, roasted, finely chopped
1 medium onion, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 mango, finely chopped
5-6 habanero peppers, roasted, finely chopped

Create a simple syrup in a large pot by whisking the sugar, vinegar, pineapple juice and lemon juice over medium high heat until the sugar dissolves. Turn up the heat and bring to a boil for 2 minutes. Turn off the heat and let sit while you prep the remaining ingredients.

Roast the pineapple and habaneros. (bell peppers and onion optional)
Make sure the habaneros are super finely chopped.

Next, finely chop all fruit, peppers and onion into 1/4" pieces (or smaller). Stir the remaining ingredients into the simple syrup you prepared earlier. Stir in the cornstarch (mixing with a few tablespoons of water first to create a slurry). Bring the mixture to a boil and the turn down the heat to simmer for 5-10 minutes. The consistency should be syrupy and chunky.

This recipe makes 4-5 pints of sauce. The sauce may be canned using a water bath for 15 minutes. Or placed in jars and frozen. Sauce should remain fresh in the fridge for approximately 2-3 weeks (if it lasts that long).

This post was edited by mecdave on Wed, Nov 5, 14 at 20:21

NOTES:

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clipped on: 11.05.2014 at 11:55 pm    last updated on: 11.05.2014 at 11:55 pm

RE: Dehydrated Scotch Bonnet peppers (Follow-Up #9)

posted by: fawnridge on 10.30.2014 at 05:15 pm in Hot Pepper Forum

The price is for powdered Scotch Bonnet peppers. Here's the rub they'll be used in. This recipe is from a jerk shack in Boston Bay, Jamaica, that I got from the cook in August 1982.

Boca Boys Jerk Rub Recipe - use this on anything you want to jerk, even fish!
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4 tablespoons Ground allspice
4 tablespoons Dried thyme
4 tablespoons Ground Scotch Bonnet Pepper
2 tablespoons Freshly ground black pepper
2 tablespoons Ground sage
1 tablespoon Ground nutmeg
1 tablespoon Ground cinnamon
2 tablespoons Garlic powder
4 tablespoons Brown Sugar
1 cup dried Chives

NOTES:

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clipped on: 11.04.2014 at 01:12 am    last updated on: 11.04.2014 at 01:12 am