Todays blend is roughly a medium for me and I use it in a variety of applications from mild Chili's, stews, scrambled eggs, as a relish on a burger or sausage, and even in small quantities in dressings.
- 8 Habanero's
- 8 Jalapeño's
- toasted onion flakes
- Head of Elephant Garlic
- white vinegar
- Clean the peppers of seeds and the ribs and place in blender of choice. I use my Ninja juice blender for this.
- Clean the head of elephant garlic and add to pepper
- Put in two handfuls roughly of toasted onion flakes (to flavor)
- Put in white vinegar to liquid fill line if using a blender, or to cover if using a food processor
- Blend/process until it looks like a relish. Usually less then a minute depending on machine.
- So I save up bottles that have re-closable lids for this for my home use. Make sure they are clean.
- I typically like an 8 or 16 oz bottle. This can be potent stuff for most people and I personally do not try and keep a batch longer then 6 months. With the vinegar it may be theoretically last longer, but I like making fresh every year, and I save some peppers in freezer for a batch off season.
- What I like to do so that it's not too watery is to use a fine mesh sieve and separate the vinegar and the 'pulp'
- Pulp goes in a small 8 oz or 16 oz container. This will look like a fine relish. Pack well and then cover with some of the vinegar.
- The vinegar with all the awesome heat and flavor I save in a jar appropriate to amount 32oz typically. I can use this vinegar for a wide variety of applications including salad dressings. Not as spicy as the pulp but great flavor.