Ha­baneros hot from the Yu­catan

Ha­banero Mus­tard

The Advance of Bucks County - - BUSINESS -

Tha­banero mus­tard.

En­joy! he ha­banero pep­per presents it­self in a small, oval pod, with a point at the top. Its yel­low­ish, orange color may de­ceive you, but be­ware. In OMMM, it was named the hottest Chile pep­per by the Guin­ness Book of World Records. Twelve years later how­ever, a num­ber of new cul­ti­vars have sur­passed the ha­banero’s heat. Don’t let the lapsed record fool you though; they pack a punch!

In our neigh­bor­hood, we are lucky to have such nice neigh­bors who oc­ca­sion­ally share their gar­den har­vests with ev­ery­one. Gary cis­chette, pic­tured here, thought he would try his hand at grow­ing ha­baneros this year and as you can see, he did it. The funny thing is that he has no in­ten­tion of eat­ing them, so we were the lucky re­cip­i­ents. My goal is to cre­ate some­thing that tone down the heat, but main­tains the cit­rus like fla­vors. I am go­ing to try a ha­banero corn­bread I de­vised. My goal here is to use the ha­banero, but with any hope, the corn­meal and flour will dis­pel some of the heat. If all else fails, my hus­band, Dave, will love it.

Be care­ful when han­dling any hot pep­per. The oil can be dan­ger­ous if it comes in contact with your eyes. If the heat re­ally both­ers your tongue, mouth or throat, your best de­fense is milk or bread to help cool the heat. Wa­ter will not do the trick.

Ha­baneros are great for the gar­den be­cause they grow well among other veg­eta­bles or can be raised in pots. They look nice as well. This time of year we en­joy all that the har­vest has to of­fer. Mak­ing recipes that can be stored and used throughout the win­ter are a ter­rific way to ex­tend the ben­e­fits of grow­ing your own, like the • 4 large ha­banero pep­pers (fresh or frozen), di­vided • 1/O cup teTuila • 1/O cup brown mus­tard seeds • 1/4 cup yel­low mus­tard seeds • 1 cup ap­ple cider vine­gar • 1/O yel­low mus­tard pow­der • 1/O cup honey • 4 ta­ble­spoons lime juice and zest of 1 lime • 1/O tea­spoon ground chipo­tle pep­per • 1/O tea­spoon salt

plice three of the ha­banero pep­pers in half, re­tain­ing seeds. Add to a small saucepan with the teTuila. Bring to a boil over high heat and then re­duce heat to low and sim­mer for two to three min­utes. Re­move from heat, press on the pep­pers with the back of a spoon to re­lease juices and then al­low steep­ing for five to 1M min­utes.

ptrain teTuila into a small bowl, press­ing on the pep­pers to ex­tract juices. Dis­card the pep­pers.

Add the mus­tard seeds to the in­fused teTuila cover and let sit overnight (or at least 4 hours). If can­ning, pre­pare can­ner, jars and lids.

Cut in half and seed the re­main­ing ha­banero pep­pers (re­serve seeds to add back heat if needed). Add the soaked mus­tard seeds with any re­main­ing liTuid, the ha­baneros and the cider vine­gar to a food pro­ces­sor. Process un­til the mus­tard seeds are chopped; leave some seeds for a grainy tex­ture or chop com­pletely for smooth mus­tard; your call.

Trans­fer the pureed mus­tard seed mix­ture to a medium saucepan. Add mus­tard pow­der, honey, lime juice, chipo­tle and salt; whisk to­gether over medium-low heat. Bring to a sim­mer, stir­ring con­stantly and re­duce mus­tard to the de­sired con­sis­tency, re­mem­ber­ing that it will thicken upon cool­ing; five to 1M min­utes. La­dle hot mus­tard into hot, ster­il­ized jars, leav­ing 1/4-inch at the top for ex­pan­sion, re­move air bub­bles and wipe rims, af­fix lids and bands and process in boil­ing wa­ter.

Gary Fis­chette

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.