Jamaican Habanero hotSauce

English, down below.

Vreme se je poslabšalo, vrt je na pol prazen, poletne pavze pa je konec.  Do nadaljnjega lahko spet pričakujete bolj (ali manj) pogoste objave, materiala se je  nakopičilo, nekaj. Moj u”nexpected Journey” se je začel nekje konec marca, ko sem posadil ćilije, med njimi tudi 2 sadiki habanerotov. Za sejanje čilijev sem se še posebej navdušil, zaradi vročih in suhih poletij, katerih smo jih deležni zadnja leta. Zaradi sonca in vročine lahko sam doziraš tekočino, saj bolj čili “trpi” bolj bo pekoč. Čeprav te pri habanerotu “pekočnost” ne rabi skrbeti, saj se giblje nekje med 100,000 – 350,000 scoville enot (SHU). Za primerjavo, Tabasco ima 2,500–5,000 SHU. Čilije sem obral na koncu septembra, ko je začelo postajati hladneje, letina pa je prav tako bila obilna, saj sem dobil okoli 700ml omkce, njami. Čeprav bi je lahko dobil veliko več, saj bi v omako lahko dal veliko manj čilija. Habanero vsekakor spada med bolj aromatične čilije, kateri ohrani svoj edinstven okus tudi, če ga posušiš. Nasvet: Če boš sadil čilije jih v fazi presajevanja presadi v nizka in široka cvetlična korita. Jaz sem uporabil 1/2 temne zemlje s Pohorja :) ter cvetlične zemlje. Zalivaj po potrebi. Sicer pa ni nujno, da čilije posadiš, če hočeš omakco, jih lahko tudi kupiš ;) .

JAMAICAN HABANERO SAUCE

Recept za okoli 600 ml “extra hot” omake:

  • okoli 35 habanerotov
  • 3 velike korenčke
  • 4 srednje šalotke
  • ½ – ¾ lončka belega vinskega kisa (lahko tudi več)
  • ½ lončka vode
  • ½ lončka limetinega soka
  • 3 žlice limonine lupine
  • 1 glavo česna
  • 2 banani
  • nekaj sušenih paradižnikov
  • mango
  • oljčno olje
  • sol, poper

Korenje olupi in ga nareži na majhne kocke, prav tako šalotko. Čilije prepolovi in jim odstrani semena. Polovico čilijev daj na papir za peko skupaj s česnom, prelij z oljčnim oljem tej daj v ogreto pečico (220°C) in jih na rahlo “pogrilaj”. Zagrej (sauté) ponev na srednji vročini, dodaj olje in praži narezano korenje 5 min, oz. toliko časa, da se zmehča. Dodaj na kocke narezano šalotko ter praži 4-5 min. Stresi korenček in šalotko v blender ter dodaj limonino lupino, čilije (surove in grilane), pečen česen ter mango in banano. Spasiraj. Dodaj kis in limetin sok, ter vodo po potrebi. Premešaj. Ponovno premesti omako v  sauté posodo ter naj rahlo vre na malem ognju 8-10 min. Soli in popraj po okusu ter večkrat premešaj. Končano omako prelij v sterilizirano stekleničko ter ji shrani na hladen in mrzel prostor. Okusi manga, banane in habanerota edinstveno harmonirajo, zato je omaka prav posebnega okusa. Sicer je zelo pekoča, vendar še vedno izredno okusna.

Tip: Mango nareži na kocke in ga daj v zamrzovalnik za 24 ur. Ko ga boš odtalil se bo odvečna voda spremenila v sladek sirup.

Turns Hoth into Tatooine.

JAMAICAN HABANERO SAUCE

The weather’s gone sour, the garden is half empty at short, my summer break is over. You can expect more frequent publications now. During the summer cooking loads of material has accumulated :). It all started around the end of March, when I planted my chillis. I got literally drawn into planting chillis, because of the hot and dry summers, which we had in the last years. Due to the sun and heat you can dose the fluid your plants are getting. As more the plant “suffers”, more will the fruits be hot. Although you don’t need to worry about the hottnes of Habaneros. Habaneros are ranging between 100,000 to 350,00 Scoville units (SHU), on comparison, Tabasco has a 2.500 to 5.000 SHU. I harvested the chillis at the end of September, when it got a bit cold outside. From just 2 habanero plants I’ve made somewhere around 600-700ml of hot sauce. Although I could made a lot more, but I wanted that the sauce has a major habanero flavour. Habaneros are definitely one of the more (most) aromatic chillies, which retain their unique flavor even if you dry them. Otherwise, it is not necessary that you plant chillis if you want to make some hot sauce, you can also buy them ;).

Recepie for around 600ml of “extra hot” hot sauce:

  • around 35 habaneros
  • 3 large carrots
  • 4 medium shallots
  • ½ – ¾ cup white wine vinegar (or more)
  • ½ cup water
  • ½ cup lime juice
  • 3 tablespoons lemon zest
  • 1 head of garlic
  • 2 bananas
  • some dried tomatoes
  • mango
  • olive oil
  • salt and pepper

Cut the carrots and challots  into small cubes. Halv and deseed the Chillies. Put half of the chillies among with the garlionto baking paper and drizzle with some olive oil. Put into a preheated oven (220°C) and grill them for 10-15 min or until soft. Heat a sauté pan to medium heat and add some olive oil. Add the carrots and sauté about 5 minutes. Add shallots and sauté an additional 4-5 minutes, or until vegetables soften. Transfer mixture to a food processor along with habanero peppers, baked garlic, mango and banans and water. Process until smooth. Add or remove water as desired to achieve your desired consistency. Add vinegar and lime juice and pulse to combine. Transfer sauce mixture back to sauté pan and simmer on low heat about 8-10 minutes.  You can preserve your sauce in sterilized bottles and keep them in the cold and dark place.

Tip: Cut the mango into cubes and put it in the freezer for 24 hours. Cause the excess watter will turn into syrup.

Turns Hoth into Tatooine. 

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4 responses to “Jamaican Habanero hotSauce

  1. Pingback: Tomato Fiesta | Mos Eisley cantina food·

  2. Pingback: Morugamaka | benstillerathebundeswehr·

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