Yellow Death Sauce

[tabs]

This past week my local Mexican Super had Habaneros on sale so I bought me a pound and a half of the fiery little suckers.

So I asked Mother for her Yellow Death Sauce. To whit she handed me a well worn piece of paper with all sorts of hierograpics which I took to be some voodoo incantations to be said over the toxic potion as you are making it.

Anyway here is the ingredients for the brew.

1 onion chopped
2 cloves of garlic mashed
2 Carrots minced
2 Tblspns olive oil
1 cup of water
Tsp of salt

All sauteed over low heat till tender.

3 Tblspns of Lime juice
3 Tblspns of White vinegar
12 or more Habaneros seeded and minced

All placed in a blender till nice and smooth. Return to saute pan and simmer for 5 minutes.

It really isn't all that fiery, but is tasty.

[Johnzoly]

Thank you. I enjoy trying new sauces, especially sauces named "death sauce" The sauce can make the meal, just ask the French.

[stevej37]

Thanks Tabs....Mothers recipes always good. Keep em coming!

[tabs]

I went and bought me a 25 lb box of Hatches fire roasted hot green chili's. So I just had to make Chili Verde.

Puerco verde chili

4 lbs pork stew meat
16 Roma Tomatoes par boiled, skinned and pureed.
4 cloves garlic crushed
2 medium onions chopped
1.5 cups of diced up fire roasted hot green chilis
1 cup water
2 Tblspns veg. Oil
1 Tblspn Cumin powder
Salt to taste.
At the end to thicken if desired some corn masaflour. Simmer in a big pot till meat is tender.

[Tervuren]

I thought I canceled my facebook account.

[M.D. Holloway]

Thanks TABS! Question...why take out the seeds?

[Porsche-O-Phile]

Like! Maybe throw a few drops of ghost pepper sauce in there?

[Bob Kontak]

Hungry!

[dan79brooklyn]

I grew Jolokia (ghost) peppers last year. They're one of the hottest peppers in the world like a 100 times spicier than Habanero. Beautiful orange peppers. But seriously dangerous. I dried most of them and use them regularly but sparingly in sauces and curries.

I also make batches of hot sauce from them to have on hand.

2 peppers chopped
Couple gloves of garlic
Simmer on heavy pot
Add 1 can mango 1 can peaches

Blend everything in a blender with a cup or so of Apple vinegar.

Sweet and SPICY as FCK!

[tabs]

Originally Posted by M.D. Holloway

Thanks TABS! Question...why take out the seeds?

Cause I dont wana be blowin seeds out my azz. Also it makes a smoother sauce.

I like hot but not obscenely hot.

[tabs]

Originally Posted by Porsche-O-Phile

Like! Maybe throw a few drops of ghost pepper sauce in there?

Is that a trick you learned in prison to keep the fellas from molesting you.

[ramonesfreak]

I've got a few hundred habaneros in the freezer from last year so maybe I'll try this

This year, along with my usual chilis, I grew a pepper I never heard of called the Garden Salsa pepper. My new favorite. I was not expecting them to be so hot. Very usable flavor also.

[tabs]

World's hottest pepper hits 2.2 million Scoville heat units - LA Times

[GG Allin]

Originally Posted by tabs

World's hottest pepper hits 2.2 million Scoville heat units - LA Times

I grew those last summer. They are hot as ****. I have a Bhut Jolokia plant this year that's doing very well, should have some ripe peppers in a few weeks.

[tabs]

I like my food to be palatable so I leave the crazy hot stuff for someone else.

If your mouth is still on fire after a few minutes and the only way to douse the fire is with ice cream that is too fking hot....crazy hot.

[M.D. Holloway]

I remember in college my chem prof had some stupid hot peppers from India that he let us try. I had a horrible head cold and my mouth and throat were lined with mucus goo, stuffed up head. I ate one, then another then another. He was astonished. Couldn't believe it. I told them they were pretty tasty and maybe next time he could share something with some kick. Honestly the mucus goo acted as a barrier of sorts. It wasn't till the next morning did I feel the full on effect of a pepper with a million Scoville units. Felt like I had anal sex with a branding iron! (Not that I ever have had anal sex with a branding iron...)

[tabs]

Originally Posted by M.D. Holloway

I remember in college my chem prof had some stupid hot peppers from India that he let us try. I had a horrible head cold and my mouth and throat were lined with mucus goo, stuffed up head. I ate one, then another then another. He was astonished. Couldn't believe it. I told them they were pretty tasty and maybe next time he could share something with some kick. Honestly the mucus goo acted as a barrier of sorts. It wasn't till the next morning did I feel the full on effect of a pepper with a million Scoville units. Felt like I had anal sex with a branding iron! (Not that I ever have had anal sex with a branding iron...)

So ya know about POP's "ghost pepper" prison trick. When the fellas pull out they will have one hot poker.

[wdfifteen]

Those recipes are intriguing. I'll have to wait until my Habaneros turn orange (about two weeks). I don't think green death sauce sounds nearly as gnarly.

[tabs]

Next time I am going to do this sauce I am not going to use any oil just water to cook the carrots, onion and garlic. Or maybe use a neutral tasting oil like Canola.

[id10t]

So I sent this to a coworker, she thought it looked good. So she made it. No habaneros but she did have a bush full of datil peppers ready for picking, so that is what she made it iwth .


Yellow Death Sauce is good stuff.