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Habanero biohazard
Sep. 28th, 2020 09:20 amI made salsa yesterday. It came out really good, though I forgot the garlic cloves in the pureeing stage, so I ended up adding garlic power later. Oops.
There was a point in the process where it was an outright biohazard. I was having to pay close attention to what I'd touched so I knew what needed to be washed and one definitely shouldn't inhale over the food processor. He he he.
I wanted the spiciness to be evenly distributed, you see, and also the onions to be chopped as fine as possible to hopefully keep me from having as much of a reaction to them (the more broken down onions are, the better I seem to tolerate them? Caramelized onions are zero problem! Chunky raw onions are the worst thing.)
Anyhow. So this means there was a point where the food processor bowl had nothing in it but onions and hot habaneros!
The end result is so good, though. Just enough kick to be fun, but not overwhelming. For me, at least. JJ probably wouldn't even want to lick a spoon used to dish it.
I never meant to become a pepperhead. I really didn't! But one of my favorite foods in all the world is Thai curry. I'd get the mild every time, of course, but the slight burn really is part of what's good about it, you know? And there came a day when the mild stopped having that burn. So with a shrug I started ordering the medium. And then a year and change ago I switched to the hot. I'm not to Thai Hot yet, but it'll probably happen eventually. Though my advancement has been slowed by Covid, since I'm not eating out much anymore.
Anyhow, this means that I get "hot" salsa, and mainstream stuff labeled as *dangerously* spicy, like flaming hot cheetos, barely register has having spice at all. Ergo making about a quart of salsa with maybe ten habaneros in it. :3
I'm actually considering making my next liqueur project after the flower one is done a habanero liqueur. I have some peppers left over, so...
There was a point in the process where it was an outright biohazard. I was having to pay close attention to what I'd touched so I knew what needed to be washed and one definitely shouldn't inhale over the food processor. He he he.
I wanted the spiciness to be evenly distributed, you see, and also the onions to be chopped as fine as possible to hopefully keep me from having as much of a reaction to them (the more broken down onions are, the better I seem to tolerate them? Caramelized onions are zero problem! Chunky raw onions are the worst thing.)
Anyhow. So this means there was a point where the food processor bowl had nothing in it but onions and hot habaneros!
The end result is so good, though. Just enough kick to be fun, but not overwhelming. For me, at least. JJ probably wouldn't even want to lick a spoon used to dish it.
I never meant to become a pepperhead. I really didn't! But one of my favorite foods in all the world is Thai curry. I'd get the mild every time, of course, but the slight burn really is part of what's good about it, you know? And there came a day when the mild stopped having that burn. So with a shrug I started ordering the medium. And then a year and change ago I switched to the hot. I'm not to Thai Hot yet, but it'll probably happen eventually. Though my advancement has been slowed by Covid, since I'm not eating out much anymore.
Anyhow, this means that I get "hot" salsa, and mainstream stuff labeled as *dangerously* spicy, like flaming hot cheetos, barely register has having spice at all. Ergo making about a quart of salsa with maybe ten habaneros in it. :3
I'm actually considering making my next liqueur project after the flower one is done a habanero liqueur. I have some peppers left over, so...