I’m into hot peppers. And I make all kinds of various hot sauces with what I grow or occasionally buy. Tabasco, jalapenos, cayanne, cowhorns, chili, hot cherry, and a few other not so “famous” ones. And of course habeneros.
This year I’ve finally had a good crop of all of them. I’ve got gallons of various sauces or base pepper slurries to make sauces with later. In the past I’ve often used the habs basically to provide heat to a sauce that often has as significant amount of other components. And I’ve generally harvested them when green.
This year, because I had a good batch. I let some of them keep ripening. I was going for red, but its too hot now I think and rather than continuing to ripen to red it looked like bright orange ones were going to go from orange to rotten rather than from orange to red (which I have been able to do in the past in cooler weather).
So, I got a nice harvest of bright orange habs. Threw them in a food processor with just enough vinegar to make a slurry. Normally, I’d start adding other stuff to go directly to a sauce of some sort, but I decided to stop at the slurry part and figure out exactly what to do with it later. Got about a pint of it. Just orange habs and some vinegar.
Well, about week later I wondered what just that base slurry tasted like. I’ll be damn. I’ve always heard pepper nerds talking about the fruity flavor of the hab. Its true. I can put a bit of that slurry on a thin slice of cheese or a cracker and it DOES have a wonderful fruity flavor. Of course it is ALSO pretty darn hot but the flavor does shine through. I guess I could take out the seeds and the inner lining to make it a bit less hot but I can easily take the heat.
Normally, I love sharing my hot sauces. I’m keep this stuff to myself baby. And will probably run out in a couple of weeks for that matter