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Thread: The 'red' habanero

  1. #1
    Somewhat Unstable superimposedhope's Avatar
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    Today i made my annual pepper relish. I call it 'Mundane Relish'
    It has the red habanero, jalapeno, chile, thai, pickle, cilantro. It is very good indeed.
    I made one major mistake though;
    I cut up the habaneros without gloves. My fingers still burn now, after 6 hrs. I have tried everything to kill the burn.........NOTHING!!!!!! I know better too!

    PEPPER LOVERS, YOUR HARVEST IS AT HAND.
    WHAT WILL YOU DO WITH THEM?

    Joe
    \"There is nothing here of interest to any nation, as a matter of fact there is nothing here but humans!\"

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    Make papper spray?

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    Hey Joe,
    Can you post the recipe? I have several habeneros I was going to dry out and crush, but that relish souds goooooood.
    17 Nash Rd.
    North Salem, NY 10560

    YOU! Outta my gene pool!

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    Would rinsing in running hot water help to take off the oils? I'd never be able to eat your relish, but I would love to see the recipe so I could give it to my dad.
    A flytrap ate my homework!
    -Michelle

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    Somewhat Unstable superimposedhope's Avatar
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    Ok here it goes:

    2lbs of Jalapeno peppers (about 25-30 peppers)
    1 red Habanero
    1 yellow Habanero
    2 Sarannos
    4 Thai chilis (red)
    4 uncut dill pickles
    * keep pickle juice
    2 tspn of salt
    3 cups of vinegar
    3-4 bundles of Cilantro

    Cut the top off all the peppers. Put the peppers into a pot. Add the 3 cups of vinegar and 2 tspn of salt. Top off with water until peppers are submerged. (They usually float). Stir while bringing to a boil. When all the Jalapenos have become a dark olive green then they are done. Put all the peppers into gallon pickle jar with pickle juice (preferrably cold) Allow to sit for a few minutes.
    Then put peppers into blender (you may remove seed if you wish, I do not) Blend all peppers and 4 pickles together until a nice texture. In canning jars lay a bundle of Cilantro in the bottom befor adding blended relish. Alow jars to sit for 1 week and then they are ready to eat. (Some people let stand for 1 month) You may also add extra juice to the mix.

    Joe
    \"There is nothing here of interest to any nation, as a matter of fact there is nothing here but humans!\"

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    Somewhat Unstable superimposedhope's Avatar
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    It required burn cream. Careful with the 'Red' Habanero
    \"There is nothing here of interest to any nation, as a matter of fact there is nothing here but humans!\"

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    Holy moley! I hope you wore goggles when stirring that pot! Thanks for the recipe. [img]http://www.**********.com/iB_html/non-cgi/emoticons/new/smile_n_32.gif[/img]
    A flytrap ate my homework!
    -Michelle

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    Sweeeeeeeeeet!

    Thanks for the recipe! Wowsers...That relish must really have a kick. BAM!
    17 Nash Rd.
    North Salem, NY 10560

    YOU! Outta my gene pool!

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