(seems like Heaven to me)
posted by Bob Hurt
In summer 2006 the habanero seeds I planted in 2004 had grown to 7 feet tall, laden with these gorgeous FIRE ENGINE RED habanero peppers
From a distance, the pepper bushes looked like Christmas trees with ornaments.
As the peppers ripened, every three or four days I picked the ripest. Each batch weighed over a pound.
Some I fermented with 3% salt to make pepper mash perfect for hot sauce.
Some I ran through my juicer after removing the seeds.
Then I blended the pulp it with garlic, olive oil, and salt to make a KILLER habanero-garlic chutney…
It made garnished food taste hot and garlic-ish. It would have scared off vampires. I loved it so much I hoarded it.
And I added it to South African sourdough and made delicious, scorching loaves.
These became a hit at the local pepper festival.
Vendors there could SMELL the habanero heat in them.
I never believed the old wive’s tale that eating habaneros makes your beard grow, but…
I thought you might enjoy a little visit to my Habanero Hell. Bwaaahahahahaha.