Habaneros and cantaloupe makes a great fruity sauce
daddleboarder
I like to do a bunch of chili. Can eat some, save some in the fridge as left overs, then freeze the rest for later consumption. The frozen stuff gets super yummy after a month or so.
I found a chili recipe online and did some small tweaks over time and it’s been amazing with hot chilies. By the way, some ingredients can be subbed for a roughly equivalent amount of the fresh version. I typically do this with the tomatoes:
-2lbs of ground beef or substitute -1 chopped onion at least 4 cloves of garlic (or more if you’re like me) -1 teaspoon cumin -1 diced bell pepper (you choose color and type for what flavor you want) -14 & 1/2 ounces of crushed canned tomatoes -14 & 1/2 ounces of diced canned tomatoes with juice -19 ounces of whatever beans you like best (choose your adventure here, but either used canned or make sure beans are mostly cooked by the time they’re added) -1 & 1/2 cups of vegetable stock. Can sub most kinds of broths or stocks -1 cup of beer (I used Guinness) -1 tablespoon of tomato paste -1 tablespoon brown sugar -Salt and pepper to taste (I used a teaspoon of black pepper and twice as much salt) -2 tablespoons of chili powder (if you have a dehydrator you can make your own, which I’ve done with habanero) -As few or as many peppers as you want. It starts to get a bit too thick if you overdo it here, but habaneros are pretty small. Depending on their size, I’ll throw about 6 of them in this recipe, which will make it a little spicy for folks. If it’s just me eating it, I’ll do about twice that amount. If I’m doing habanero powder, then I might use fewer of them in fresh form so I can add a few Serranos in. This is a fun part of the recipe to expiration in.
When cooking, I start by doing the garlic and onion in the pot (on medium heat), cooking until onions are translucent. Then add whatever meat or meat substitute you’re using. Cook that until done all the way through.
Add liquids and more watery ingredients first, stir, then add the rest of the ingredients. Bring to a simmer and leave it to do that for 45 mins – 1 hour. If using canned beans, maybe wait to add them until you have only 20-30 mins left.
Not a perfect recipe and I do a lot of experimenting with it, but it’s one of my all time favorite ways to use habaneros. Got some black bean chili sitting the freezer right now that I’ll be thawing out here in a couple of weeks.
FemboyGaymer929
I like making salsa and I’m fermenting a hot sauce with some well at least I think it’s fermenting properly I don’t see any mold lol amd I started it on the 12th
4 Comments
Idk but look how small my habaneros are
https://preview.redd.it/o0o2ft4jompd1.png?width=3024&format=png&auto=webp&s=d5e5024afc4a5b4b43849e9c0915fb81b4a14843
Habaneros and cantaloupe makes a great fruity sauce
I like to do a bunch of chili. Can eat some, save some in the fridge as left overs, then freeze the rest for later consumption. The frozen stuff gets super yummy after a month or so.
I found a chili recipe online and did some small tweaks over time and it’s been amazing with hot chilies. By the way, some ingredients can be subbed for a roughly equivalent amount of the fresh version. I typically do this with the tomatoes:
-2lbs of ground beef or substitute
-1 chopped onion at least 4 cloves of garlic (or more if you’re like me)
-1 teaspoon cumin
-1 diced bell pepper (you choose color and type for what flavor you want)
-14 & 1/2 ounces of crushed canned tomatoes
-14 & 1/2 ounces of diced canned tomatoes with juice
-19 ounces of whatever beans you like best (choose your adventure here, but either used canned or make sure beans are mostly cooked by the time they’re added)
-1 & 1/2 cups of vegetable stock. Can sub most kinds of broths or stocks
-1 cup of beer (I used Guinness)
-1 tablespoon of tomato paste
-1 tablespoon brown sugar
-Salt and pepper to taste (I used a teaspoon of black pepper and twice as much salt)
-2 tablespoons of chili powder (if you have a dehydrator you can make your own, which I’ve done with habanero)
-As few or as many peppers as you want. It starts to get a bit too thick if you overdo it here, but habaneros are pretty small. Depending on their size, I’ll throw about 6 of them in this recipe, which will make it a little spicy for folks. If it’s just me eating it, I’ll do about twice that amount. If I’m doing habanero powder, then I might use fewer of them in fresh form so I can add a few Serranos in. This is a fun part of the recipe to expiration in.
When cooking, I start by doing the garlic and onion in the pot (on medium heat), cooking until onions are translucent. Then add whatever meat or meat substitute you’re using. Cook that until done all the way through.
Add liquids and more watery ingredients first, stir, then add the rest of the ingredients. Bring to a simmer and leave it to do that for 45 mins – 1 hour. If using canned beans, maybe wait to add them until you have only 20-30 mins left.
Not a perfect recipe and I do a lot of experimenting with it, but it’s one of my all time favorite ways to use habaneros. Got some black bean chili sitting the freezer right now that I’ll be thawing out here in a couple of weeks.
I like making salsa and I’m fermenting a hot sauce with some well at least I think it’s fermenting properly I don’t see any mold lol amd I started it on the 12th