• 08Oct

    These 3 varieties of habanero arrived via UPS from Cross County Nurseries on October 7th…  I proceeded to make the sauce that evening.  The red peppers are Caribbean Red and are the mildest of the lot. The tiny peppers are Aribibi Gusano and pack a punch.  They are also called “caterpillar peppers” because they resemble little caterpillars… Place 1/8 of a pepper on any dish and the diner will know when it is ingested as a bolt of lightning will strike the gullet… The large yellow peppers are ranked the hottest in the world, over 1,000,000 Scovilles, and are called Moruga Scorpion Yellow.  One must be careful handling any of these – gloves are recommended, but I usually give my hands a good scrubbing afterwards.

    I modified a recipe that Pepper Joe posted on his recipes page: http://www.pepperjoe.com/sauces/


    • - 12 habanero peppers (1 Moruga Gusano, 3 Caribbean Reds, 8 Aribibi Gusanos)
    • - 2 carrots
    • - 1 lg. onion
    • - 6 cloves of garlic
    • -1/2 tbs. salt
    • -1/4 tbs. white pepper
    • - 1 lime (also use at least 1/4 of the peel)
    • - 8 tbs. white vinegar

    Cut habanero peppers in half and remove seeds. Drop in boiling water for 30 seconds to blanche. (handle with care) Remove peppers and put onion, carrots and garlic cloves into boiling water and cook until tender. Squeeze juice from lime and combine all ingredients and put in blender. First chop, then blend at high speed. done!

    Just put in wide-mouth jar and store in fridge. Spoon out this hot sauce as needed. Delicious on cheesesteaks, hamburgers, pizza, or added to soups, chili, tomato sauce. Also can scrub garage floors.

    The result is a tangy, spicy sauce with the consistency of caviar, the lime really adds flavor and the base lessens the heat factor.  Goes great on crackers with cream cheese!



  • 07Oct


    For the past few weeks I have been working on a hot sauce based on green chilies and hot peppers. Our Anaheim chilies having been growing nicely while the tomatillos have been delayed this year. The ghost pepper plant is also producing a lot of peppers. I have dried or frozen most of them. I had to get an idea of how hot they really are, so, this past weekend I made the hot sauce with ghost peppers. I think they got the recipe to where I want it, not that I won’t change it in the future.

    With the ghost pepper added there was a good amount of heat, not too much, but I knew it was there. If you don’t like things so spicy or don’t have access to fresh ghost peppers, substitute with the pepper of your choice. I also used fresh Anaheim peppers that I roasted. If you don’t have the time or ability to get fresh chilies, good canned ones should work fine. They will be roasted, the skins will be off, and there won’t be any seeds. You could use the chopped or whole, but, I don’t know what size can of either to suggest.

    The hot sauce has a surprisingly sweet flavor from the roasted tomatillos. Depending upon which hot pepper you use it will also have a good spicy kick to it. If you are using fresh Anaheim chilies just be aware that their heat can vary.



    • 10 Anaheim Chili Peppers, if you use only one color chili the sauce will be a better color
    • 1 medium small Ghost Pepper (or pepper(s) of choice) wear latex gloves when using hot peppers
    • 4 medium Tomatillos
    • 1/2 medium Onion, diced (I have used red, sweet, and yellow and it tastes about the same)
    • 1 cup Water
    • 1 cup Cider Vinegar
    • 1 teaspoon Salt

    Roast Chilies until charred, like in Chili Meditation. Place in bag or in a covered bowl to steam while they cool. When cool enough to handle, peal skins off. Cut off stem and remove seeds. Then rough chop.

    Roast tomatillos for a few minutes. You don’t want them too soft or charred. Rough chop.

    Cook the 1/2 onion and minced chili pepper of choice in the water and vinegar for 10-15 minutes, until soft. Then let cool a bit.

    Put water, onion, vinegar, chili liquid in blender and blend a few minutes to liquify the ghost pepper. Then add all remaining ingredients and blend a few minutes until smooth. I usually got between 32 and 40 ounces, depending upon the size of the Anaheim peppers. Place in clean jars and refrigerate. I am also freezing some in plastic freezer bags for use this winter.


    Courtesy of Smoketree Cellars http://smoketreecellars.wordpress.com/2013/09/11/green-chili-hot-sauce/

  • 04Oct

    Green Beans


    • 2-4 servings of green beans
    • 1/2 to 1 whole onion
    • 1-2 tsp coconut oil
    • Spices to taste:
      • Paprika
      • Red chili pepper
      • Kosher salt
      • Fresh ground black pepper

    Boil green beans for 4 minutes.

    Meanwhile, in a skillet over medium heat, saute onions with coconut oil for ~5 minutes, or until onions appear transparent, and slightly browned. Add spices, starting with a very small amount and adding more to taste. Occasionally add about 1/4 cup of water when spices and onions begin to burn to bottom of pan.

    Drain beans and blanch in ice water for 1 minute. Drain again. Add to onions in skillet and heat for ~3 minutes. Serve warm.



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