What to do with Habanero Chillis

amsm · 2nd May 2012, 4:45 PM

So my Habanero plant went nutso this year and we have a whole heap of deadly hot little orange suckers to deal with.

Does anyone have any good tried and true recipies to safely consume the bounty ?

guy.incogneto · 2nd May 2012, 4:49 PM

where are you located? wanna sell some to me?

amsm · 2nd May 2012, 4:52 PM

Quote:

Originally Posted by guy.incogneto

where are you located? wanna sell some to me?

Located in Geelong area

Um, most are in the freezer now, so probably not really suitable for sale

zdream · 2nd May 2012, 4:54 PM

Wanna send me some

frozen!

damn I need you to teach me to grow some! i'll shoot a PM later haha

amsm · 2nd May 2012, 5:01 PM

Quote:

Originally Posted by zdream

Wanna send me some

frozen!

damn I need you to teach me to grow some! i'll shoot a PM later haha

No magic...stick a plant in the ground, water it, feed it occasionally and away you go.

Some years they do well, others not so well..this year was a good one. last year, I got one scungy shrivelled up little thing that was barely recognisable...but was still bloody hot !

Al_fire · 2nd May 2012, 5:28 PM

make some hot sauce, i usually got for

about 15-20 chilis
1/2 head of garlic
1 onion
2 sticks of celery
1 medium carrot
2 limes
pinch of salt
1 cup of white vinegar
and half a cup of water

Dice all of the ingredients except for the limes, cut them in half and squeeze the juice into a pot, put all of the ingredients together in a pot with a lid on and bring to the boil, simmer until all ingredients are soft enough to blend smooth, then pass through a strainer or some coffee filter paper. Adjust with seasoning and reduce a little if you want a slightly thicker sauce.

Just a pretty basic hot sauce recipe, always serves me well when the family has too many chilis at the end of the season. Google for some interesting twists on hab sauce recipes, there are heaps of peoples personal variations out there.

Or you could always just stuff them with cream/american cheese, crumb and then deep fry them and smash them over a few jars of ale over a game of your favorite contact sport. Never failed with that one.

TerminalVeloCD · 2nd May 2012, 7:39 PM

Make a really hot Indian-style curry?

All you need is oil, cinnamon, cloves, green cardamoms, turmeric powder, ginger, garlic, sugar, salt, onions, tomatoes, coriander, stock or water, meat or vegetables (your choice) and your chillies.

Cook whole spices in a little oil until you smell the aroma of cinnamon, then add finely chopped onions and fry until translucent. Add julliens of ginger and crushed garlic and fry further until garlic is cooked and loses raw flavour. Add quartered tomatoes (1:1 ratio with meat/vegetables) and chopped chillies (to taste) and cook until pulpy and oil separates. Strain and dispose of tomato skins and whole spices (or alternatively, blend with a hand blender). Add sugar and salt (to taste) and adjust consistency with stock or water (add more if using beef or lamb), bring to boil and add your choice of meats or vegetables. Simmer with lid on until meat/vegetables are cooked. Garnish with chopped coriander.

Stone2x · 2nd May 2012, 10:15 PM

I've ended up with several hundred this year after having 2 last year... I've been drying some, freezing some and making jams and sauces. Jams are easy as... Get a quantity of fruit, a few chillies, some sugar and some pectin (from ebay) and it takes about 30-45 mins to make a bunch of jam. I've made mango and orange hab so far, not sure what other flavour fruit to use now.

richard0296 · 3rd May 2012, 10:27 AM

Quote:

Originally Posted by Al_fire

make some hot sauce, i usually got for

about 15-20 chilis
1/2 head of garlic
1 onion
2 sticks of celery
1 medium carrot
2 limes
pinch of salt
1 cup of white vinegar
and half a cup of water

Dice all of the ingredients except for the limes, cut them in half and squeeze the juice into a pot, put all of the ingredients together in a pot with a lid on and bring to the boil, simmer until all ingredients are soft enough to blend smooth, then pass through a strainer or some coffee filter paper. Adjust with seasoning and reduce a little if you want a slightly thicker sauce.

Just a pretty basic hot sauce recipe, always serves me well when the family has too many chilis at the end of the season. Google for some interesting twists on hab sauce recipes, there are heaps of peoples personal variations out there.

Or you could always just stuff them with cream/american cheese, crumb and then deep fry them and smash them over a few jars of ale over a game of your favorite contact sport. Never failed with that one.

this is the hot sauce i make too

found it years ago on whirlpool, works a treat

amsm · 3rd May 2012, 10:36 AM

Some good ideas here..might cook up a brew on the weekend.

Thanks and keep 'em coming ;-)

Stone2x · 3rd May 2012, 10:39 AM

Quote:

Originally Posted by Al_fire

...Or you could always just stuff them with cream/american cheese, crumb and then deep fry them and smash them over a few jars of ale over a game of your favorite contact sport. Never failed with that one.

With Habaneros? You must have some big balls, I'd be crying eating Habs like that

mitsimonsta · 3rd May 2012, 10:44 AM

Quote:

Originally Posted by Stone2x

With Habaneros? You must have some big balls, I'd be crying eating Habs like that

The cheese helps soften the capsaicin blow

I prefer to make Sambal Olek (Basically deseed half, blend with some vinegar) and freeze it down into ~1cm3 cubes - you can get ice trays to do this.

After they are frozen, I get a small snaplock bag and put them in there, keep it in the freezer. The size makes dosing your cooking easy, usually 1 Habanero 'cube' and 1 'cube' of another variety gives spice and depth of flavour.

richard0296 · 3rd May 2012, 11:05 AM

Quote:

Originally Posted by Stone2x

With Habaneros? You must have some big balls, I'd be crying eating Habs like that

are you serious ?

this is probably my favourite dish in the world, that i eat only once or so a year as it's so bad for a brother

Stone2x · 3rd May 2012, 3:09 PM

Quote:

Originally Posted by richard0296

are you serious ?

this is probably my favourite dish in the world, that i eat only once or so a year as it's so bad for a brother

I was imagining it would be as hot as a fresh hab off the plant which is damn hot. As others have said, the cheese reduces the heat so my previous posts is invalid

Al_fire · 3rd May 2012, 6:00 PM

still pack some heat, but the average hab is about as hot as mega death sauce, so I've built up a good tolerance over the years, well the 1st stage of eating them, still no tolerance for the last stage.

My mate just had a cracking batch of naga's that he turned into a sauce, now that had some hoo-haa, not as hot as the blairs 3am i have, but sheet, good 7 minutes of burn.

I like the chilli jam idea, i usually get pectin from the part in safeways where they have the yoghurt makers and instant desserts, unless i have some floating around at work.
No one has mentioned a good old pot of chili have they? perfect weather for it atm, i think scon had a good recipe in the forum, but easy enough to just mix spices to your own tastes then stick in a slow cooker for half a day.

2nd May 2012, 4:45 PM	#1
amsm Member Join Date: Jul 2007 Posts: 707	What to do with Habanero Chillis So my Habanero plant went nutso this year and we have a whole heap of deadly hot little orange suckers to deal with. Does anyone have any good tried and true recipies to safely consume the bounty ? __________________ Successful trades: choderboy, peterkov, StuartL, MickybD, amarkin, tangcla, altorus, martynh, chester123, daveaus, goodguy82, Turbo56K, Bonzo_1, ralfmuller, MorgzMods, inm8, strictlybmx, -Rancor-, Kevwann, ply-boi, Sir Bazz,Ma Baker My Redbubble My Picasaweb When to use than and when to use then

2nd May 2012, 4:54 PM	#4
zdream Member Join Date: Jun 2008 Location: Brisbane Posts: 1,961	Wanna send me some frozen! damn I need you to teach me to grow some! i'll shoot a PM later haha __________________ RIP The Pub.

2nd May 2012, 7:39 PM	#7
TerminalVeloCD Member Join Date: May 2004 Location: 6155 Posts: 1,545	Make a really hot Indian-style curry? All you need is oil, cinnamon, cloves, green cardamoms, turmeric powder, ginger, garlic, sugar, salt, onions, tomatoes, coriander, stock or water, meat or vegetables (your choice) and your chillies. Cook whole spices in a little oil until you smell the aroma of cinnamon, then add finely chopped onions and fry until translucent. Add julliens of ginger and crushed garlic and fry further until garlic is cooked and loses raw flavour. Add quartered tomatoes (1:1 ratio with meat/vegetables) and chopped chillies (to taste) and cook until pulpy and oil separates. Strain and dispose of tomato skins and whole spices (or alternatively, blend with a hand blender). Add sugar and salt (to taste) and adjust consistency with stock or water (add more if using beef or lamb), bring to boil and add your choice of meats or vegetables. Simmer with lid on until meat/vegetables are cooked. Garnish with chopped coriander. __________________ [ TerminalVeloCD ] Antec 902v3 \| Antec EarthWatts EA-750 \| ASUS P8Z77-V Deluxe (2003) \| Intel Core i7 3770K L214C161 (45x / 1.23V) \| Corsair Hydro H80 (Noctua NF-F12 PWM x2) \| Corsair Vengeance 4x4GB PC12800 DDR3 (9-9-9-24 @ 1.5V) \| 2x EVGA nVidia GeForce GTX 680 SuperClocked+ 2GB SLI \| Dell UltraSharp U2713HM \| Logitech X-530 Last edited by TerminalVeloCD; 2nd May 2012 at 7:41 PM.

3rd May 2012, 10:36 AM	#10
amsm Member Join Date: Jul 2007 Posts: 707	Some good ideas here..might cook up a brew on the weekend. Thanks and keep 'em coming ;-) __________________ Successful trades: choderboy, peterkov, StuartL, MickybD, amarkin, tangcla, altorus, martynh, chester123, daveaus, goodguy82, Turbo56K, Bonzo_1, ralfmuller, MorgzMods, inm8, strictlybmx, -Rancor-, Kevwann, ply-boi, Sir Bazz,Ma Baker My Redbubble My Picasaweb When to use than and when to use then

2nd May 2012, 4:49 PM	#2
guy.incogneto Member Join Date: Nov 2007 Location: Melbourne Posts: 2,047	where are you located? wanna sell some to me?

2nd May 2012, 5:28 PM	#6
Al_fire Member Join Date: Nov 2003 Posts: 149	make some hot sauce, i usually got for about 15-20 chilis 1/2 head of garlic 1 onion 2 sticks of celery 1 medium carrot 2 limes pinch of salt 1 cup of white vinegar and half a cup of water Dice all of the ingredients except for the limes, cut them in half and squeeze the juice into a pot, put all of the ingredients together in a pot with a lid on and bring to the boil, simmer until all ingredients are soft enough to blend smooth, then pass through a strainer or some coffee filter paper. Adjust with seasoning and reduce a little if you want a slightly thicker sauce. Just a pretty basic hot sauce recipe, always serves me well when the family has too many chilis at the end of the season. Google for some interesting twists on hab sauce recipes, there are heaps of peoples personal variations out there. Or you could always just stuff them with cream/american cheese, crumb and then deep fry them and smash them over a few jars of ale over a game of your favorite contact sport. Never failed with that one.

2nd May 2012, 10:15 PM	#8
Stone2x Member Join Date: Aug 2004 Location: Mornington Peninsula, VIC Posts: 641	I've ended up with several hundred this year after having 2 last year... I've been drying some, freezing some and making jams and sauces. Jams are easy as... Get a quantity of fruit, a few chillies, some sugar and some pectin (from ebay) and it takes about 30-45 mins to make a bunch of jam. I've made mango and orange hab so far, not sure what other flavour fruit to use now.

3rd May 2012, 6:00 PM	#15
Al_fire Member Join Date: Nov 2003 Posts: 149	still pack some heat, but the average hab is about as hot as mega death sauce, so I've built up a good tolerance over the years, well the 1st stage of eating them, still no tolerance for the last stage. My mate just had a cracking batch of naga's that he turned into a sauce, now that had some hoo-haa, not as hot as the blairs 3am i have, but sheet, good 7 minutes of burn. I like the chilli jam idea, i usually get pectin from the part in safeways where they have the yoghurt makers and instant desserts, unless i have some floating around at work. No one has mentioned a good old pot of chili have they? perfect weather for it atm, i think scon had a good recipe in the forum, but easy enough to just mix spices to your own tastes then stick in a slow cooker for half a day.