Habapotle Nirvana Salsa

• Posted by Z.Monkey on May 1, 2009 at 4:19am in Favorite Recipes for the Rainbow Clan
• Back to Favorite Recipes for the Rainbow Clan Discussions

Haba-what? Habapotle, OK you have heard of a Chipotle, right? A smoke dried Jalapeno? Well, this is a smoke dried Habanero, one of the world hottest chiles. As far as I know I am the only person in the world that produces Habapotles because I created the process. I am trying to make a market for them, but these things are really, really hot, and not many people can stand them. For a normal heat level in a pot of beans you would add one of these Habapotles. This salsa is super extra crazy hot. It has 10 Jalapenos, 5 Habaneros, and 5 Habapotles. There is enough heat in this salsa to blow up a small island...

Nirvana, well we generally know what that means. In this context it means the intense endorphin rush you get when you think your head is going to catch on fire after eating this salsa. I often say it is like having a star in your mouth...

These are Habapotles in process...

Share

Attachments:

• Habapotle Nirvana Salsa.pdf, 10 KB

▼ Reply to This

Habapotle Nirvana Salsa 10/06/2007
Michael Wriston CID+
Black Dog Engineering
The New Barbarian Style Cookbook

Habapotle Nirvana Salsa
Ingredients:
1x14 oz. Can whole tomatoes
1x10 oz. Can tomato sauce
10 Pounds of homegrown tomatoes diced
1 Large white onion diced
10 cloves of garlic finely chopped
15 fresh jalapenos rough diced
5 fresh habaneros finely chopped
5 dried habapotles ground
Juice of 2 large lemons
Sea salt to your taste
Place the whole tomatoes from the can in the food processor and puree them. Dump them in a stock pot over medium low heat (~25% power). Pour the tomato sauce in the stock pot. Dice the white onion and add it to the stock pot. Whenever you add something new to the stock pot stir it well. Take the garlic and the fresh habaneros and put them in the food processor. Process them until they are very fine. Add the garlic and habanero mash to the stockpot. Place the dried habapotles into a spice grinder and pulverize them into a power. Add the habapotle powder to the stock pot. Dice the jalapenos a few at a time and add them to the stock pot. Next dice the tomatoes and add them to the stock pot, one or two at a time. Once you have all the ingredients in the stock pot you will have a substantial amount of salsa. You will need to preserve this salsa
because you will probably not be able to eat this much salsa before it expires. I always have a stock of one pint canning jars on hand, just for this purpose. Let the salsa come up to a simmer and let it simmer for 15 minutes. Now is the time to taste the salsa and add salt. Do not underestimate the salt. It is absolutely essential to making your salsa taste right. Your canning jars should be sterilized as well as any tools that are used to handle the salsa going from the stock pot to the jars. Use a ladle or a large spoon to transfer the salsa from the stock pot into the jars. Fill each jar to ½ inch from the top. The airspace is essential for creating the vacuum inside the jar when the jars are done processing. As soon as the jar is filled place the lid on the jar and screw down the band to hold the lids in place. Continue filling the jars until the salsa in the stock pot is used up. If there is a partial jar leftover don’t process it in the canning process, just refrigerate it. Normally a canning process would use a boiling water bath on the stove to process the jars. I use the dishwasher to do this. My dishwasher has an extra hot setting which brings the temperature of the water close to boiling, which is lower than the boiling water bath, but the dishwasher will hold it at that temperature longer. So dishwasher processing is equivalent to boiling water bath processing. For boiling water bath processing allow the jars to process for 25 to 35 minutes. For dishwasher processing place the jars on the bottom shelf of the dishwasher and run the washer for the full cycle. It’s OK to use soap and wash your dishes at the same time, the bottles are already sealed. Note to self: I may need to change this page to only include the boiling water bath
method of canning and not include the dishwasher method. The boiling water method is acceptable to the USFDA. While the dishwasher method is not acknowledged at all.

Visit WhiteBuffaloCalfWoman.Ning.Com

Frejolies del Fuego

• Posted by Z.Monkey on May 1, 2009 at 4:21am in Favorite Recipes for the Rainbow Clan
• Back to Favorite Recipes for the Rainbow Clan Discussions

Beans beans the magickal fruit...
OK, won't go there...
Not to toot (he he) my own horn, but I make the best beans in the southwest. Frejoles Del Fuego literally means beans of fire. There are a few tricks to making great beans. One is using sea salt to improve the flavor and the nutrition. Second, using Epizote (a Mexican herb) will quiet the bean "music" later. Epizote has an enzyme in it that will digest a protein in the beans which is responsible for the gas aka bean "music". The the third, add a whole bunch of chiles, hence the fuego. Then the best trick of all is adding smoked pork. Now you can make these beans totally fat free if you want to. But, you know, like Emeril said "Pork fat makes EVERYTHING better". I am also throwing in a recipe for Black Bean Chili, which is a vegetarian chili with the flavor of the real thing.

Bon Appe'tit...

Frijoles Del Fuego 09/23/2006
Michael Wriston CID+
Black Dog Engineering
The New Barbarian Cookbook
Ingredients:
1 pound dry pinto beans
6 cups of distilled water
6 cups chicken stock
Sea salt
1 14oz. can Whole Tomatoes mashed
1 8oz. can Tomato Sauce
1 large white onion diced fine
5 cloves of garlic smashed then diced fine
2 large poblano chiles diced
3 to 5 jalapeno chiles diced
1 tablespoon of ground cumin
1 tablespoon of Mexican oregano
1 tablespoon of epizote

Sort and clean the dry pinto beans to remove any foreign objects. Wash the black beans thoroughly in a colander under cold running water. Mix the pinto beans, 1 tablespoon sea salt and the 6 cups of distilled water in a large soup pot and bring to a boil. Once theblack beans have come to a boil shut of the burner and let the black beans sit, covered, for 1 hour. After the hour is up, pour the beans back into the colander and drain. Rinse the beans thoroughly a second time. Place the beans back into the soup pot. Add the chicken stock and 1 tablespoon of sea salt to the soup pot and bring the mixture to a boil. When the bean mixture starts boiling, reduce the heat to low (15% to 20%) and let it simmer for another hour. After the hour is up, add the tomatoes, tomato sauce, onion, garlic, poblanos, jalapenos, cumin oregano and epizote. Stir the mixture thoroughly and recover the soup pot maintaining the low power level. The mixture will slowly come up to temperature and gently cook the vegetables. Let the mixture continue to simmer for at least an hour to cook the vegetables, however, at the low heat level this can simmer a long time. You can use a ceramic slow cooker or a clay bean pot to do the final stage of this recipe if you want to keep the Frijoles Del Fuego warm for a long period of time. Serve with fluffy white rice or jalapeno cornbread.

Black Bean Chili 06/04/2006
Michael Wriston CID+
Black Dog Engineering
The New Barbarian Cookbook
Ingredients:
1 pound dry black beans
6 cups of distilled water
6 cups chicken stock
Sea salt
3 or 4 ears of sweet corn cut off cobs
1 14oz. can Whole Tomatoes mashed
1 8oz. can Tomato Sauce
1 large white onion diced fine
5 cloves of garlic smashed then diced fine
1 large poblano chile diced
3 to 5 jalapeno chiles diced
1 package Carroll Shelby’s Chili Kit
Sort and clean the dry black beans to remove any foreign objects. Wash the black beans
thoroughly in a colander under cold running water. Mix the black beans, 1 tablespoon sea salt and the 6 cups of distilled water in a large soup pot and bring to a boil. Once the black beans have come to a boil shut of the burner and let the black beans sit, covered, for 1 hour. In the meantime cut the corn off its cobs and dice the remaining vegetables. Take the soaked beans and pour them into the colander and thoroughly rinse them again, rinse the soup pot as well. Add the 6 cups of chicken stock, 1 tablespoon of sea salt, and the black beans back to the soup pot. Bring the mixture to a slow simmer over medium low heat. The beans will need to simmer for about 2 hours. Wait 1 hour into the black bean’s cooking process to add the fresh vegetables and chili kit. Finally let the finished mixture simmer over low heat for the final hour. I use Carroll Shelby’s Chili Kit because it is an award winning chili recipe, and it is convenient. A New Barbarian
generally does not have lots of time to be hanging around the kitchen.

Visit WhiteBuffaloCalfWoman.Ning.Com

Sicilian Pizza

• Posted by Z.Monkey on May 1, 2009 at 4:22am in Favorite Recipes for the Rainbow Clan
• Back to Favorite Recipes for the Rainbow Clan Discussions

Sicilian Pizza
This is the regular pizza dough that is aged and not the sourdough recipe.
4.25 cups of unbleached, unbromated, high gluten flour (King Arthur Brand)
1.5 cups of spring water
2 teaspoons of Fleishman's Bread Machine Yeast
2 teaspoons of Sea Salt
2 teaspoons of granulated white sugar
3 tablespoons of olive oil


Combine the water, yeast, sugar, and salt in a mixing bowl and whisk together thoroughly. While whisking add the olive oil. I use a stand mixer to knead the dough (doh!) because pizza dough requires a lot of kneading to develop the glutenous chains in the dough. You can knead this by hand, by it is a real workout for your forearms. Add the flour to the liquid mixture and knead for 10 minutes. This recipe yields about 2 pounds. The pizza in the picture only used 12 ounces of dough so you can store the rest of the dough in a hard container in the refrigerator.

For the Sicilian pizza in the picture I used an 8" X 8" baking pan which I lubricated thoroughly with spray olive oil. Take 12 ounces of the dough and roll it out to the approximate size on the counter, using flour as needed to prevent sticking. Take the rolled dough and fit it into the pan. As the dough rises it will expand to cover any gaps. Take the pan cover it, and place it in a warm area to rise for a couple hours. I rise my dough in an unheated oven and leave the light on to provide a little warmth. If you rising chamber is too hot (above 105 degrees Fahrenheit) it will kill the yeast, and your dough will not rise. This is the secret of Sicilian pizza, it is really bread that is topped like pizza. It's a flat pan bread, rather than a bread pan bread (loaf).

After a couple hours, when the dough is risen, we start making the pizza. Preheat the oven to 450 degrees Fahrenheit with the pizza stone in the oven. Be careful not to punch down the dough because we want the pizza to be risen and fluffy. Carefully apply pizza sauce to the dough, add some extra dried oregano, and granulated garlic. Bake the pizza on the pizza stone for 5 minutes. Pull the pizza out of the oven and prepare the rest of the toppings, whatever you like really. The dough is set now so you don't have to worry about collapsing it. I used a layer of mozzarella, chopped green and black olives, chopped pepperoni, a little more dried oregano, and a little more mozzarella on top. Put the pizza back into the oven for approximately 15 minutes. Keep an eye on the pizza during the last 5 minutes of cooking and pull it if you think the cheese is getting too dark. I usually let pan pizzas sit for about 5 minutes after cooking so that they don't get squished when you try and cut them. I have to use a chef's knife to cut the Sicilian Pizza because it is too thick to cut with the pizza wheel.

Bon Appe'tit...

Share

▼ Reply to This

Visit WhiteBuffaloCalfWoman.Ning.Com