OMG! (fanning my mouth!)...I think I would put that into a blender to mix...I dislike getting a chunk of habanero in my mouth.
Will you leave the ribs and seeds in?..(getting out the fire extinguisher...)

I make a hot raspberry, cranberry jam that uses 5 or 6 habs....could use more I suppose, and a hot pepper jelly that also used habaneros. I've tried it with all jalapenos and it seems to me they don't keep the heat after cooking like habs do.

Good luck!
Linda C

I don't have any recipes for you because I am not a fan of hot peppers but there's a pepper festival in a few weeks where you might get some recipes and ideas for using them. Hot peppers have replaced tobacco as a cash crop in that area.

Here is a link that might be useful: Bowers Chili Pepper Festival

This is a recipe I devised. Even if I could can it (never checked pH) I wouldn't because I think it would lose some of its appeal.

This recipe yields 4 quarts. I was giving it away right and left to every heat-seeking friend I had. Seems to keep indefinitely in the fridge due to natural preservative qualities of peppers, vinegar and honey.

Great with eggs, rice and beans, Southwest-type dishes.

This is an insidious sauce, sweet first and then the heat hits.

Hawaiian Hotter-than-Hades Sauce

5 Habanero chiles
2 cups mixed chili peppers (Banana, Hot Portugal, Bulgarian Carrot, Red Jalapeno)
1 pineapple
1 30-oz. can mango pulp
1 11.5-oz. can mango nectar
2 medium onions
1 cup garlic cloves
1 cup distilled vinegar (apple cider would be good but darken color)
1 cup water
1/4 cup honey

1. Remove the stems and place Habaneros to the side in a separate bowl. Prepare all of the other ingredients. Place them in a cooking pot. Cook on medium until mixture looks almost cooked. Add the Habaneros and continue cooking on low to medium heat. Try not to have the Habaneros change color too much. Allow to cool.

2.Blend until smooth but still a little chunky. Do not overblend.

3.Place in sterilized glass jars. Keep refrigerated. Will last 6 months or longer.

I think this recipe was inspired by one on pepperfool.com, but by the time I got done there wasn't much resemblance to the original.

Carol

I made some of this for Elery and used some home canned peaches from last yer. I can't even smell it without coughing but Elery loves it. The recipe came from one of the BBQ places on-line, Elery sent it to me so I don't know where, exactly. I assume from someone named Bob, LOL.

Bob's Liquid Fire

12 habanero peppers, seeded and
chopped
1 (15.5 ounce) can sliced peaches
in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

Directions:
1. Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.

Annie

Check out Annie's chinese plum sauce thread too, you can make that with hot peppers. Also to kick up a notch sub some hot peppers for some of the onion. Keep the ammount of chopped vegetable the same though, because both onion and pepper are the low acid ingredients.

Here is a link that might be useful: Chinese plum sauce

I've made hot sauce before, but I have to add a LOT
of vinegar in order to get the PH down around 4.5,
(so it'll keep). But then it's too 'vinegary' tasting.
Anyone have any secrets to share? I put it in recycled
'shaker' bottles, (worchestershire, soy sauce, etc.),
so it has to be a thin liquid. Caliloo, your recipe sounds
good, but it seems like it would be kinda tick, but if
I add more vinegar, then it's too vinegary. I'm damned
if I do, anyway.

Doesn't Lars make hot sauces?

I know he's in Texas now tending to his Mom but, IIRC, there was a fairly recent thread where he wrote about finding a commercial sauce he liked & then creating his own?

/tricia

I do make hot sauces, but I don't make them to keep for all that long. The last one I made had 8 ripe habenero chilies, 24 ripe jalapeno chilies, and two red bell peppers, all of which I grilled over mesquite charcoal. You can use skewers for the small chilies, but I have a "cage" that I put them into that makes it easy to turn them.

After I grilled the chilies, I put them in a covered container to cool for a bit, and then I removed the stems and some of the skin and seeds. Then I put all of the chilies through the food mill to remove the rest of the seeds and stems and added lime juice and salt and nothing else. That makes a really good and pure chili sauce. I do not like to add other ingredients to the chili sauce because that makes the sauce too specific and therefore have fewer uses. I really like the smoked flavor I got from grilling the chilies. I added the red bell pepper to cut the heat a bit, but you could also use guajillo or ancho chilies. I have a lot of ripe guajillo chilies right now, and so I will use them in my next batch.

While I was in Texas, I stocked up on bottled hot sauces that are difficult to find in California! Texas seems to be the hot sauce capital, as there is a huge variety of sauces to buy there.

Lars

Lots of great suggestions - thank you everyone! I will be experimenting with all of them over the next couple of weeks....

Alexa

This is my version of a Jalapeno Cafe recipe. We keep a dollar store squeeze bottle of it in the fridge and DH eats it on everything. I increased the vinegar because the original recipe was a bit too close to the pH line for me and the last batch using these proportions was 3.6. We've used all sorts of combinations of hot and sweet peppers. Sometimes it's Muddy Brownish Red Dragon Sauce. I quadruple the recipe to can.

* Exported from MasterCook *

Green Dragon Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 jalapenos -- stems removed, coarsely chopped (2 1/2 cups)
1 medium onion -- coarsely chopped
4 cloves garlic -- sliced
1 teaspoon salt
1/2 teaspoon vegetable oil
2 cups water
1 1/4 cups white vinegar -- or more, to taste

Combine the jalapenos, onion, garlic, salt and oil in a non-reactive saucepan over high heat. Saute' for 3 minutes. Add the water and continue to cook for about 20 minutes. Remove from heat and allow to steep until mixture has cooled.

Place mixture in food processor and puree until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream.

To refrigerate: Pour into sterilized pint jar and seal. Let age at least 2 weeks before using.

*Katie's note: To can-- Pour into clean, hot half-pint or pint jars and process in a boiling water bath for 10 minutes at 0-1000 ft., 15 min. at 1001-6000 ft., and 20 min. above 6000 ft.

Source:
"Jalapeno Cafe"
- - - - - - - - - - - - - - - - - - -

Here is a link that might be useful: Green Dragon Sauce

DH, who loves hot sauces, found this Sriracha on the web a couple of years ago and has made two batches. First one was made from 'Super Hybrid' plants, then last year from our bumper Habanero crop.

Only change we made was to use white sugar in place of the palm sugar. It was so hot he put Ptouch labels all over the bottle warning that 'hell was a cooler place than this sauce' etc.

Edamame2003 Homemade Sriracha

Serves 1 1/2 cups

1/2 pound red fresno chiles, coarsely chopped

4 garlic cloves

1 teaspoon kosher salt

1 cup distilled white vinegar

2 tablespoons palm sugar

Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine.

Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.

Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible.

Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!

Here is a link that might be useful: Sriracha

I'm not sure if all youse are aware, but the habanero
is no longer the hottest pepper. There's one called
the 'VIPER' that will curl the socks right off your
feet.

The hottest pepper in the world (that I know of) is the Trinidad Scorpion Pepper. We bought some sauce that has TSP in it and yes... it is VERY HOT! It is good though in small doses. I like to put a drop or two on the first bite of chili or nachos or something - that usually holds me for the rest of the serving LOL!

And thanks for the additional recipes - I am going to make several at a time and we will have hot sauce tastings this fall - maybe call it Spicy Sundays during football season.

Alexa

Here is a link that might be useful: 1498 Cauterizer

Oh yeah, I forgot about the 'Scorpion', dang.
The 'Viper' was last years hottest pepper.
There are tons of Utube videos of people chewing
up, and swallowing one of these ultra hot peppers.
They are always guys. Why aren't there any women?