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Comment RSSHard To Be Apathetic with a Mouthful of Papaya Hot Sauce!
20.07.08 # 16:30 # Uncategorized # 16 CommentsI have been letting Ernie do all the heavy lifting around here, as I work on multiple other projects. Just like RT said at Untwisted Vortex in his post entitled I’m Not Apathetic - I just Don’t Care. Niche blogs, video projects, real world hydrogen generators on vehicles, and hanging out with my children make posting around here low on the ole priority stack.
And now for something completely different ( Monty Python, anyone?).
Yesterday I made some hot sauce that reminded me of that Caribbean Cruise we went on 2 years ago. That day we were getting off the boat at Barbados, and a group of drunken young men were trying to get off the boat with mixed drinks in their hands. I thought, “Those guys must be Canadians!” I was right, I found as they were escorted back onto the ship. After all, who else would already be tanked up enough at 10:00 am to try to sneak full glasses off the boat than a bunch of Canucks?
Later on that day we ran into those same guys at a private, inclusive beach tour. All you could eat food, all you could drink local alcohol. I had a bunch of rum, not sure exactly how much but a lot more than recommended by health care professionals. There was a relish squeeze bottle by the food, and I squeezed a generous portion out on my burger. I soon realized that it was some of the best hot sauce I had ever tasted, and not relish at all. Just this week I dug out a recipe and whipped up a batch. It is made with papaya and is quite different from most sauces, but quite good. We have used it on barbequed burgers, with salsa chips and crackers, and even with celery sticks. I know it isn’t the usual redneck food, but it goes good with fishsticks and frys.
Try to keep out of the rum while you are in the kitchen.
1 papaya, chopped
1 onion, chopped
2 medium garlic cloves
4 habanero or chili peppers, stemed and seeded
1 inch ginger root, chopped
1/3 cup dark rum
1/3 cup lime juice
1/2 teaspoon salt
2 1/2 teaspoons honey
1/8 teaspoon anise seed
1/8 teaspoon clove
1 pinch nutmeg
1 pinch cinnamon
black pepper
Put all the ingredients in your blender or food processor and puree just until smooth. Do not overblend! You don’t want the overblending police on your a$$.
Put the mixture into a pan and bring to a boil, then simmer gently for 10 minutes. Allow your masterpiece to cool before bottling. The sauce should keep for up to 6 weeks in the fridge.
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hey Tim, I see your hot sauce recipe includes the dreaded habanero. While my wife can drink from the molten fires of hell (and enjoy it), I like a medium hot sauce at most (my excuse is so that I can still taste the food, but in reality it’s all I can handle). You didn’t mention in your recipe the heat level of this hot sauce. Is it Nebraska level, California level, or cut your tongue out and dunk it in some ice-cold Canadian glacier water level? (yes, I agree that I don’t think I have the way with words that you do…) ~ Steve (aka Mr Trade Show Display)
I can’t do hot sauce. Sweet and sour sauce is my favorite.
So am I to understand that being tanked at 9am is a bad thing??? Geezz… and I’m not even Canadian…
shit.
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Steve:
The heat level can easily be adjusted by adding one pepper at a time and then tasting it. Just remember, it is going to get hotter if it sits in the fridge for a while!
With 4 peppers in there, it is probably “Really Really Damn Hot” and requires a Blue Beaver Beer for quenching the fire.
Great recipe. I’m a see if I can get the wife to cook this up. A photo would be good
I’m going to have to try this out on my brother-in-law. He put Tabasco’s on EVERYTHING and always complains it’s still not hot enough.
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Tim, thanks for the answer. This could be a tough one, since I’m man enough to admit I’m probably a one-pepper guy, though I could go with 2 peppers with a Blue Beaver as backup. My wife is a solid 4-pepper woman, so I’m not sure what we’ll do. We will be careful to fully wash the blender and de-habanero it after use. The only time we use our blender right now is when we make banana smoothies for the kids. I can image their faces if they got a banana/habanero smoothie! ~ Steve (aka Mr Trade Show Display)
Banana / habanero smoothie ….. interesting! I’ll have to try that sometime.
While I can handle 3 peppers, I prefer 2 myself. I like to be able to discern flavours and textures when I eat!
Tim’s last blog post..Hard To Be Apathetic with a Mouthful of Papaya Hot Sauce!
That sounds like a great hot sauce recipe - we might have to try it!
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You’re quite the renascence man. I must try your recipe.
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Hey Tim, I was wondering how unique your recipe was, so I googled a list of some of the most interesting ingredients: “papaya habanero ginger rum anise seed”. You’re #3 on google! (#1 has a habanero cheesecake - is that insane or what?) If I add the secret ingredient to the list (i.e. “papaya habanero ginger rum anise seed Tim”), you rank #1. Way to go! Just thought you’d be interested. I notice strange things sometimes. ~ Steve, purveyor of fine habanero-free trade show displays
Good search results. And here I was just lookin’ for a post idea.
Habanero cheescake with a banana / habanero smoothie chaser… you just might be on to something there!
Hmmm sounds a good recipe, I must try it I’m bored of tomato ketchup on my burgers.
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wow this looks so hot but so good..i will have to try it becuase i like hot food.
Lovely - would make you want to start baking immediately!