10.4.2013
Last week I harvested my Habañero plant, chopped up the peppers, cooked them down and once cooled, blended the be-jesus out of them with some white vinegar and a bit of salt.
Then I sterilized two half-pint jars in my pressure cooker. I usually sterilize in boiling water, but since steam is hotter than boiling water, why not use the pressure cooker? Once sterilized, I ladeled in the death sauce, lidded, banded and then chucked them back in the pressure cooker. Dang but that fearsome device is fun!
I was fully in the pressure cooker (PC) swing, so I re-hydrated some dried pinto beans, grilled some meat, opened some cans and sauteed some onions and garlic. I chopped up the grilled beast and chucked ALL the stuff back into the PC. I've never made chili in a PC, but I was feelin' it.
Guess what? The chili was great!
Guess what else? The habañero sauce is REALLY REALLY HOT. A frikkin' DROP of the stuff is hot enough to make ya cry. So I think I'm gonna unseal the half-pints, sterilize some test tubes and distribute smaller portions to beloved friends of robot.
Thrills!
Tonight - Tosca!
bye-ee!
whrr ... clik!
Thursday, October 24, 2013
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