Habenero Red Savina HOT

[68ROX]

As most of you know, I cook a lot and also grow hot peppers.

Last year, a friend gave me a red pepper that was shaped like a habenero, but was about twice as big.  I asked what kind it was, and she said she didn't know.

I did the right thing and saved the seeds and grew one this year.

I'm in the process of this year's harvest to I can make hot sauce and send sauce and seeds to those on this board who have requested it when.....

It was time to bring it in the house last week, and out of curousity took one of the ripe, red, peppers and carefully de-seeded it (I FAILED to use gloves) and ate one in the presense of my wife...looking on in interest.

Turns out..........it's a Habenero RED SAVINA.....

For those who do not know, it's the HOTTEST pepper on the flippin' PLANET (there IS a Thai/Indian pepper that's supposed to be hotter, but has failed most all capsicum/Scoville scale tests to prove it).

My flesh started to melt off my face, and I had not even eaten any of the seeds.  Lips, tounge...all on FIRE.

I had accidently rubbed a finger on my eye lid and thought I was for sure gonna be blind...

I had also gone to the bathroom....and was for sure a certain body part was going to burst into flames......

After some extreme measures I was ok...but the wife's SIDES were aching in laughter watching me.

I now have an EXTREME respect for this pepper...LEARN FROM MY MISTAKES!!  I LOVE you folks!

I'll only have enough seeds for about two 50' rows for next year, but the year after.......email me and I will happily send you some.  USE GLOVES when handling seeds and de-seeding peppers!

I cannot wait to incorporate a recipe for the sauce from THOSE peppers.


For those who think that Louisiana Hot Sauce and Franks is HOT?  Ya might wanna pass on my offer.



68ROX

[Meatwad]

Originally posted by 68ROX

I had also gone to the bathroom....and was for sure a certain body part was going to burst into flames......

 

Sorry I couldnt help it. Must of been a sight though

[FBplmmr]

PM sent



My brother in law has a similar story wherein he had been slicing Jalepenos  before bed.

Apparently he must has done some scratching of his 'nether-regions' in his sleep  because he woke up with his goodies on fire

[kamilyun]

I made hot sauce one time from some habeneros I grew...don't know the specific variety, just saw one plant at a small local nursery.  I used gloves and made sure to touch no part of my body.  However, the fumes rising from the blender had the same effect I imagine pepper spray would have.  

I started swearing, grunting repeatedly as I pressed on in my endeavor, figuring leaving and come back would only prolong the pain.  My wife came into the kitchen to investigate, but was stopped at the door by the chemical cloud I had produced.

I made a stock sauce, and 2 dilutions of the original.  I could only use the most dilute version.  I gave the hottest to my boss.  He returned it saying it was inedible.  I kept the middle one at work for anyone who thought they were tough when it came to hot foods.  Only 1 co-worker tried it.

I wish I knew what variety it was.  I moved a few years ago and left the plant outside for the next owner to enjoy

I hope you stick around these boards for a while until I can get into another house with a yard to grow some peppers again.  I'll PM you then.

[Holden McGroin]

I read a story about a Texas habenero farmer in a Temple Texas newspaper.  (The story was in the paper, not the farmer)

The reporter asked him if he had ever eaten one, and he said one day he was out in his pepper patch and he got curious. He took out his pen knife and took out a piece of pepper about as big as a single grain of pretzel salt  and put it in his mouth.  

He then claimed he had the ability to outrun Carl Lewis to the water pump.

[68ROX]

The secret to diluding pepper sauce to YOUR individual tastes while doing the cooking before bottling.

Jalepeno Sauce: you can cut it with green Bell Peppers or tomatillos...you are using a blender or food processor to puree, of course.  Use as much of the "green" mix as necessary to suit your tastes.


Habenero:  Orange habs have such a disctinct flavor, you can smell it when you cut one.  It's easy to dilute the heat with carrots.  If you have a juicer, juice the carrots, and save the carrot mash as well.  Use as much of the "orange" juice and mash as necessary to suit your tastes.


Habenero Red Savina:  If you do not dilute this sauce, it will more than likely be TOO hot by itself.  De-seeded fresh tomatoes, tomato puree, or stewed tomatoes work fine.  Tomato paste is not a good idea, but I know friends who have used catchup and seem to like it...I don't.


Using a meat thermometer, make sure the sauce is 200F before transferring to pre-boiled bottles or jars for sealing.



68ROX

[bsdaddict]

My parents grow datil peppers.  They're a notch or two behind habeneros on the scoville scale and, IMO, strike the perfect compromise between heat and flavor.  Their preferred processing method is to make some pickled pepper hot sauce.   mmmmmm  mmmm mm.

Funny thing is, they had the peppers growing between a patch of tomatos on one side and some kind of lettuce on the other.  Both had hints of the datil heat, must've leeched thru the ground.

[68ROX]

BTW--Make SURE your oven/range vent fan is on.

Kaymelun:  you do not have to have a yard to grow hot peppers.  The plants I grow for seed are planted in 5 gallon buckets (you can get them from contractors & such for free).  You can even start plants early (January-February) indoors in the buckets, and then transfer them outside (even a balcony is fine for apartment dwellers) when overnight temps get above 50 and the threat of frost is gone).

I just brought my 4 year old habenero seed plant inside from the deck.  I got over 5 POUNDS of peppers from the one bucket plant this summer.

Fill the buckets with:  rocks on the bottom--10%
                                 
The remainder is a well mixed mixture of:  40% local dirt
                                                                   20% potting soil
                                                                   20% sand
                                                                   10% ash (wood/charcoal)

You have just recreated their local, Central American soil.


Drill about 5 holes on the side about 3" up from the bottom for drainage...only water when plant appears "droopy".

Each year you bring them in they go dormant for the winter, but keep watering every few weeks or so.  In the spring, the plants will GO NUTS!

This 4 year old habenero plant tripled it's size in 3 months outdoors, and provided fresh, ripe peppers from April to NOW.


68ROX

[68ROX]

Originally posted by bsdaddict
Funny thing is, they had the peppers growing between a patch of tomatos on one side and some kind of lettuce on the other.  Both had hints of the datil heat, must've leeched thru the ground.

I don't know about lettuce, but...


Peppers and tomatos are VERY similar in reproductive structures.

Peppers tend to cross-polinate with any other pepper plant within a few hundred feet if you have a lot of local bee activity, and about 30 feet if you don't.

It would not surprise me at all if there were some cross pollination with the tomatoes via pollen spores in very light winds.

I plant habeneros and jalepenos next to each other as it tends to mane my jalepenos hotter than normal store bought ones.

I plant green Bell peppers at least 100" away from my hot peppers.



68ROX

[texasmom]

Wow ~ that's hawt

[midnight Target]

I make a salsa with Habaneros (usually the orange ones) and roasted jalapenos. Once I made it whithout removing my contact lenses 1st. I remembered to wash up diligently and later that night when I went to bed I removed my contacts without incident. The next morning when I put them in I thought I was gonna die. I guess a little bit of the oil got on my contact and permeated it during the night.


anyway... here's the recipe (fits perfectly in a 4 cup food processor)

1 can of tomatoes (if you use fresh tomato boil and peel 'em)
1/2 of a bunch of cilantro
1/2 to 1/4 of an onion (depending on the size)
2-3 cloves of garlic
1 habanero (take out the seeds if you're a sissy)
2 jalapenos roasted
salt - about 1 teaspoon
cumin - about 1 teaspoon


grind and eat.

[68ROX]

Great salsa!

Here's one for you folks who love to snack on taco chips/doritos/chips and watch sports on the weekends, and it's easy

MEAN GREAN SALSA

1 lb Jalepenos (de-seeded if your a woos)
1/2 lb peeled tomatillos
1 plastic lime full of juice
2 T lemon juice (fresh is best)
1 seeded guacomole (peel the fruit away from the skin with a spoon, discard skin)
(1 unseeded Orange Habenero if you like it hot)

Mix in blender or food processor.

Serve garnished with diced green onion tops & sour cream.

Makes that cold, golden, adult beverage barley-pop taste that much smoother.

GO Indianapolis Colts!


68ROX

[Shuffler]

Too funny Rox..... Those are great when used with descretion.

[MrRiplEy[H]]

My wife's hands were burning for two whole weeks after she cut up my habaneros bare handed. We also had a newborn so she couldn't touch him barehanded after that.

I didn't know what I was messing with when I bought the habaneros.

[Tigeress]

68ROX, thank God you are ok.

I went to a Mexico City style Mexican restaurant with friends from the boat dock about 10 years ago… was served a small bowl of pureed habanero on the side. I dipped about a millimeter of my fork tines into it and tasted it.

My physical reaction was so bad I really thought I was going to need an ambulance... I am seriously not kidding.

Being from Texas, I have enjoyed jalapenos, like forever... love them.

I will never knowingly put habanero to my lips for the rest of my life.

TIGERESS