got HOT peppers? maybe try this!
 

ok, i got a little nuts the other day. i sliced up a fatalli into small pieces and added it to edy's coconut pineapple ice cream. tropical fruits right? it was fabulous!


anyone ever mix hot peppers with ice cream? i bet there are some wicked good combinations like maybe chocolate and .... :yes:

tom

We went to a pepper seminar this year and they had all types of foods and a few beers to sample that were all made with peppers. One of them was a chocolate chip cookie made with habanero peppers. It was my delicious. I asked if he had a recipe and he said that he just add them into your favorite chocolate chip cookie. So yes, chocolate and peppers work together!

Now you got me thinking.....wooooohoooo. And I've got some chocolate macadamia nut ice cream in the freezer right now....and a variety of hot, hotter and complicated peppers growing and ripening right now. Plus I have to do some baking this weekend. Thanks for the ideas that are running through my head. I'll try to post some of the pics of the baking....if I remember. LOL....or if they're not scarfed down first. LOL

zana,

anything to report?

tonight i tried a fresh peach with a scotch bonnet, not bad but nothing special.

i then tried a scotch bonnet with milk chocolate which i thought would be good but wasn't really.

i had a dish of edy's double vanilla ice cream with a scotch bonnet and it was ok but the coconut pineapple was MUCH better.

tom

I tried bits of scotch bonnet, habanero and apache with the chocolate macadamia nut ice cream.....separately and all mixed together.

Scotch bonnet was yummmy...but think I might try it after pickling it for a different twist.....or with some garlic too. I'm planning on using the Armenian Garlic Dill pickling recipe....or might try smoked.

The habanero was so-so....not as good as I would've hoped. But might try pickled or smoked.

The apache has a bit more of a fruity taste as well as the heat. I like that one best with the ice cream. Will probably try it pickled and smoked too...just for comparison. I still have some others to try...but I can't handle eating that much ice cream at one go...too much dairy. And I so far haven't found any non dairy ice cream I like.

Oh yeah....also tried the Apache with strawberry banana ice cream. Now that was tasty. :D

I have to pick up some other ice cream this week...since I've not depleted what I had. So will try smaller containers of various kinds with the different peppers.

Anybody else try something similar other than Tom and I?

Tom I think a mentioned this some time ago I'm glad to see you tried it.

Worth

I've had a really great hot chocolate with chipotle peppers in it! Yum!

Rogue makes a Chipotle Ale, tried it last fall, was definitely quite a different taste than any beer I'd ever had. Had a little spice and smokiness to it.

i only tried chocolate with chilis but never tried it with ice cream before.

so i tried this today....

peanut butter on bread with fatali hot sauce very good

peanut butter and smuckers strawberry jam on bread with fatali hot sauce very good

peanut butter and smuckers orange marmalade on bread with fatali hot sauce very good


fatali hot sauce recipe:
12 fatali peppers seeded i used the pith
2 long red slim cayenne seeded i used the pith
15 oz canned mango drained
1 cup cheap yellow mustard
1/4 cup brown sugar
5 TBLSP white vinegar
1 TBLSP curry powder
2 teasp ground cumin
1 TBLSP chili powder
1 teasp salt
1 teasp black pepper

put peppers and vinegar in a blender and blend them. slowly add the rest of the stuff and process until smooth. makes 24 oz thick sauce not watery like a tabasco sauce.

you could use any peppers but the fruity c. chinenese peppers may work better with the mango.

tom

So, Tom, I tried your fatalii hot sauce recipe with a couple of substitutions (Jamaican Hot Chocolate peppers for Fatalii and canned peaches for mango) and the flavor was very good with just the merest schmear on a ham sandwich. Other than PB or other sandwiches, how do people use the sauce?

When I was in Jamaica in April I picked up a number of different hot sauces. Scotch Bonnet and banana or mango or papaya...or other hot peppers with the fruit. One was a mix of different fruits. Some were pickapeppa sauce with mango or other hot peppers.

What to use these sauces for? I've used them in stir fries, over pasta, making savory rolls or tarts, over fried eggs or omelets. Great on steak or sausages (on a bun or not). I've also used them when making marinades for different meats/veggies for the grill or vinaigrettes for salads.

Would love to hear what other people use them your kind of sauce for, Tom.

for the record, that sauce recipe came from earl, it is not mine.

i think substituting peaches for mango was a smart move! canned mango was very hard to find and the mango was mushy and inedible imo. in the sauce it is ok, i tossed 1/2 the can because i refused to eat it. it resembled fresh mango the same way a store bought december tomato resembles a garden tomato. guess that describes it pretty clearly!:D

i never had a mustard based sauce only vinegar based. i now think that mustard based sauces are best used on meat. i'm a vegetarian so i will find uses for it on other things, zana mentioned a good selection.

tom

Hmmm, you might be right about where the sauce really shines, Tom. Maybe you could use it as a basting sauce for grilled tofu to stifle that old carnivore complaint about tofu being "bland"? Based on your description, I'm glad I didn't search too hard for canned mango.

Thanks for the suggestions, Zana and Tom. I think a bit of this sauce would liven up a salad dressing or pasta. My version might also work well for a macho contest, I think. ;-)

made this today:

1/2 cup red beans
1 cup pole beans 1" pieces
1/2 cup red onions diced
4 habaneros diced no seeds used the pith
olive oil
balsamic vinegar
thyme
basil

i pressure cooked the red beans a few days ago, steamed the pole beans, mixed everything together. you could add pasta or rice or...

tom

i gave one of the baker's at the farmer's market i sell at a few ghost chiles and she brought out some amazing jolokia chocolate chip cookies this week... a touch of sea salt on the top was just perfect...

here's a really easy concoction - i mixed minced fatalli peppers with smuckers strawberry jam. oh so good! without a doubt smucker's orange marmalade will be good too, will make some later. i would not suggest these for breakfast on toast at 7 am but i like pbj as a dessert and these 2 hot jams will be great with peanut butter.

tom

Never ice cream. Ring of Fire in Brownies was pretty good though.


Randy

yesterday i made cole slaw using ingredients from the garden. i have a lot of habaneros in the fridge that have been holding for weeks so to use them up i added several to the cole slaw, not bad.

i really used a lot in a black bean soup. it has orange juice and water as a base with shredded carrots so it is sweet. i chopped up a dozen and put them in it and it was excellent. hot but sweet. :D

tom

[QUOTE=tjg911;239572]yesterday i made cole slaw using ingredients from the garden. i have a lot of habaneros in the fridge that have been holding for weeks so to use them up i added several to the cole slaw, not bad.

i really used a lot in a black bean soup. it has orange juice and water as a base with shredded carrots so it is sweet. i chopped up a dozen and put them in it and it was excellent. hot but sweet. :D

tom[/QUOTE]


A dozen habaneros. :?:

You are a brave fellow.

well these are very small habs, end of season runts! they are only 5/8" X 5/8", normally a full sized hab is 1 to 1 1/4" long and 5/8 to 3/4" wide. it did not occur to me to mention they are tiny! plus they are not as hot as full sized summer ripened habs but they are hot. if these were full sized i would have used just 1 or 2 in the cole slaw and 4 in the soup! :panic: thanks for commenting cuz it never occurred to me to mention their size, some people must think i am insane using that many habs in 1 dish!

tom

we just had a lovely side for smoked pork picnic - apples thick cut & tossed with a bit of Kosher salt, coarse brown sugar, fresh cracked black pepper, soft butter & roasted, peeled, slivered Poblano peppers. Baked @ 350 until the apples were done - FABULOUS!
About 3# apples to 8 Poblanos about 3 T butter, approx. 1/4 cup sugar, 1 t salt & 1/2 t black pepper.

Ground chili powder (I usually use cayenne or chipotle) and cinnamon brownies are awesome. Hot peppers finely julienned or grated into fruit salad,don't overpower the fruit with heat and it's great. Cayenne infused Grey Goose added to hot chocolate is also epic on days like today... 16 degrees outside.

Just finished bottling up Red Jalapeno, Cayenne & Hinkelhatz - infused honey. Each separate in jelly jars. If it stays cold in a week or two this is wonderful swirled in a cup of tea & makes an awesome basis for a winter cold toddy.

In the next couple of days, I plan to make specific varietal hot pepper jellies from the last pickings residing in the garage.... and a batch pf peach habanero jam from peaches I froze this summer before the habaneros came in.

For folks who can even a little bit, the Singapore Chili Sauce from the Ball Blue Book of Canning is out of this world. I made it with a mix of Kung Paos, Cayennes, Bird Chilis, Fish Peppers & Piccante Calabrese - let it age from September to Christmas - WOW! Ginger, raisins, vinegar, garlic & some sugar - WOWOWOWOWOW! I recommend it highly.