Quote:
Originally Posted by geonuc
Well, now, having spent some years in Texas, I know how you fellers have trouble handling your spicy food. It upsets your tummies. But really, wasabi mayo, dijon and sriracha is kinda wimpy, heat-wise.
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Well, I live in Maine, and my home-made habanero relish will peel your paint. My garden-grown habs are WAY hotter than the chilis in the supermarkets, and very few people could stand even 1/2 tsp of it on a hot dog or hamburger.
Habanero relish is easy.
Get a couple of dozen habanero peppers and a whole bulb of garlic. Remove the stems from the peppers, leaving the seeds, placentas, etc intact (that's where the heat is!), separate and peel the cloves of garlic and chop the peppers and garlic thoroughly in a food processor. Cook the chopped stuff in about a cup of cider vinegar, until it's the consistency you want, and add about a tsp each of salt and sugar, and a couple of tbs of molasses and simmer until dissolved. Spoon into sterilized jelly jars, top with sterilized lids and rings and process the sealed jars in boiling water for 20 minutes. You might get up to 4 little 1/2 cup jars of relish, depending on the size of the habaneros.
If you can't stand the heat, you can make this relish with jalapenos (WAY mild for me) or some other chilies. My wife prefers the "clean-up" relish that I made last year before a forecast frost - mostly jalapeno chilies, lots of super-chilies, and all the habaneros I could glean from the plants as I pulled them.