Text 2875, 80 rader
Skriven 2010-10-18 08:19:00 av Dave Drum (46760.cooking)
   Kommentar till text 2856 av JIM WELLER (1:123/140)
Ärende: Peruvian Death Pepper
=============================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> And then there's the little known white Peruvian death pepper. [g]

 DD> http://images.ucomics.com/comics/ga/2000/ga000917.gif

 JW> That made me chuckle.

 DD> I've never eaten/seen a white cultivar, however.

 JW> Like I said "little known". [g]

 JW> But seriously there is such a thing as a white habanero, although I
 JW> have never come across one.

Which is why I didn't boggle too much at the mention of a white Peruvian death
pepper. I have seen and sampled yellow, orange, red, and brown (chocolate)
Habaneros. Also the Venezuelan sweet habanero (aka gustoso) which looks pretty
much like an orange scotch bonnet/habanero. And it's just about the heat level
of the lower end of the jalapeno. You can really freak some folks out by
munching one of those whilst they assume that it's a habanero.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Walt's Habanero Jelly
  Categories: Chilies, Condiments, Preserving
       Yield: 6 Half pints
  
       2    Orange bell peppers;
            - stemmed, seeded 
       5    (to 15) Habanero chilies;
            - stemmed, seeded 
       5 c  Sugar
   1 1/2 c  Cider vinegar
       1    Dry Pectin (Sure Jell etc.)
       1 ts Butter-to prevent foaming
       6    1/2 pt jars; sterilized
       6    Canning lids - sterilized
  
  Seed and stem bell peppers, cut into pieces and process in
  a food processor. Do not puree. Seed and stem Habaneros
  leaving as many seeds as you want heat. Process in a food
  processor as with the bell peppers. Removing the seeds will
  remove part of the vein, therefore the heat. Use only the
  small amount if you want a milder jelly.

  Place sugar in a separate bowl. Place the chilies, bell
  peppers, vinegar, dry pectin and butter in a large stainless
  steel pot. Bring this to a rolling boil (one that does not
  stop when stirred). Stirring constantly.

  Add sugar immediately to chile mixture. Return to a rolling
  boil and boil exactly one minute. Stirring constantly.
  Remove from heat and skim off any foam.

  Immediately fill jars to 1/8 inch from the top. Cover with
  flat lids and screw bands tightly. Invert jars for 5 minutes
  to distribute the chilies. After jars are cool check seal by
  pressing middle of top with your finger. If the bubble
  springs up jars are not sealed.

  Walt
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... The first, most difficult risk we can take is to be honest with ourselves.
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