Passionate Dragon Hot Sauce: Habanero, Ghost pepper, Tropical Fruit

Описание: For this video I'm making a slight variation of my favorite hot sauce, using some of my homegrown ghost peppers! I'm also going to be making the whole recipe in my new Foodi Hot and Cold Blender as a bit of an experiment to see how much it could simplify this sauce.

RECIPE:
First let's gather everything we will need for this: (Makes 56oz or 1.75L Batch )
2pc - red bell peppers, diced
12pc - habanero peppers, diced (seeds removed if want less spicy)
2pc - ghost peppers, diced (seeds removed to tame the spice or just omit this entirely)
12 - cloves garlic, minced
1pc - medium onion, diced
1pc - lime, zested and juiced
1 - bunch cilantro, chopped
2tbsp - olive oil
1.5cup - apple cider vinegar
1tbsp - sea salt
1tsp - fresh cracked black pepper
500gr - PC Tropical Fruit Blend, frozen
4tbsp - cane sugar

Equipment used:
Foodi Cold and Hot Blender
Miyabun chef knife
Master Chef cutting board
Mason Jar x 2
Rubber spatula
Melamine tray

Today I'm making a slight variation of my usual passion habanero dragon fruit sauce to incorporate some of my garden fresh ghost peppers which turned out to be a surprisingly productive plant this year.

First I started by mincing up my garlic and dicing the onions, tossing them all in the blender along with the olive oil. Setting it to sauté (it took about 5 minutes) and letting it do it's thing.

While that's cooking away I diced up the rest of the vegetables and removed a few of the seeds, you could remove all of them to help tame the spice a little more. Doesn't have to be cut any special way really as eventually everything is getting blended.

The sauté cycle did a decent job of sweating the garlic and onions but didn't get any sort of caramelization, this makes sense considering the closed blender encouraged condensation which would stop any browning from happening, my concerns of burning the garlic dispelled quickly. Now I basically added everything else except for the lime and cilantro.

I think there is a way to manually do each step I gave up at this point not having the instructions handy to remind myself. I opted to use the smooth soup to finish the rest of the process (it took 30 minutes but I returned to essentially a finished sauce)

Now with the cooking all out of the way I just adjusted the seasoning adding in the zest and juice of the lime now, along with the chopped cilantro, just stirring it in not blending or might turn the color of the sauce green.

After allowing it to cool, I poured into a couple mason jars and stored them in the fridge for up to two months, my last batch lasted a little over two months easily, but was finished off shortly after so I can't quite say how much longer it would last.
The Foodi Ninja blender really did simplify this recipe, but it could just as easily be done in a pot and blended in a regular blender or with an immersion blender just the same. It was nice though being able to essentially dump everything in and walk away for a while, I will definitely be trying some soups and things in the near future.


We are back! We had a few setbacks with Covid and recruiting Anakin our new puppy sous chef and getting him acclimatized to his new home, but we are officially back and appreciate your patience and understanding. We would also be grateful for your comments and feedback on how we could improve our content. I hope you find this video interesting, informative or perhaps even inspirational enough to try something new.

#cooking #recipe #sauce #spicysayce #dragonfruit #habanero #ghostpepper #tropicalfruit #hotsauce #chefwalks
-----------------------------------------------------------------------------------------------

▶Come check out my website!
Website: https://www.chefwalks.com/

▶Follow me on social media!
Facebook:   / chefwalks.official  
Instagram:   / chef_walks  


Don't forget to subscribe my YouTube channel here. There is always something new!
Check back often and if you enjoy please leave a comment or a like.

-----------------------------------------------------------------------------------------------