BBQ Bandit
Babbling Farker
Since my bride-to-be brought home a handful of habenero peppers of various colors... dared to handle these hot buggers. Broke out the latex gloves and safety goggles because have heard enough nighmarish stories of mishandling peppers.
For my first batch - a simple approach.
(3) fresh peppers - seeded, stemmed, and white inner rind removed.
1 cup apple cider vinegar
1/2 white onion (small - coarsely chopped)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Added dry components into a mini processor and pulsed to a puree. Added the vinegar and let run for a few minutes. (I prefer my sauces a little chunky). Tasted just fine for my first time out. Appreciated the strong hit in the back of my throat... not sweat-like; but a nasal-clearing moment not too intensive. I like it!!!
For a cool twist - scraped the pepper pulp off the processor and placed it in a few stalks of celery. What a twist of multiple sensations... cool, fresh, and hot!
The evidence: the pulp clinging to the processor.
And the secret stash....
Wow!
For my first batch - a simple approach.
(3) fresh peppers - seeded, stemmed, and white inner rind removed.
1 cup apple cider vinegar
1/2 white onion (small - coarsely chopped)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Added dry components into a mini processor and pulsed to a puree. Added the vinegar and let run for a few minutes. (I prefer my sauces a little chunky). Tasted just fine for my first time out. Appreciated the strong hit in the back of my throat... not sweat-like; but a nasal-clearing moment not too intensive. I like it!!!
For a cool twist - scraped the pepper pulp off the processor and placed it in a few stalks of celery. What a twist of multiple sensations... cool, fresh, and hot!
The evidence: the pulp clinging to the processor.
And the secret stash....
Wow!
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