dstr8 Posted October 10, 2016 Report Share Posted October 10, 2016 Gotta have a stash of smoked habaneros in the freezer; albeit a small stash today. I've found mesquite is my favorite wood for the smoke session. Normally mesquite isn't my go to wood for much but habaneros and mesquite are a match made in hot heaven 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 11, 2016 Report Share Posted October 11, 2016 I've never smoked hab's before. Interesting idea. I've made chipotles and roasted hatch peppers. But, I'm not growing any hab's this year, just ghost peppers. If we don't get an early frost, I should get enough for making a batch of hot sauce. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 11, 2016 Report Share Posted October 11, 2016 Nice roast. I like your screen for the job at hand. Next summer I really need to visit the farmers market more often and do more roasting and freezing. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 11, 2016 Report Share Posted October 11, 2016 Nice looking smoking peppers, they will be yummy this winter. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 11, 2016 Author Report Share Posted October 11, 2016 Smoked habaneros added to homemade basil pesto (toasted pistachios are our favorite) ... Quote Link to comment Share on other sites More sharing options...
Stile88 Posted October 11, 2016 Report Share Posted October 11, 2016 Never had this before but looks good Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 11, 2016 Report Share Posted October 11, 2016 They look good what's the tongue factor L. M. HotOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 11, 2016 Report Share Posted October 11, 2016 Looks very good. Do you freeze whole? Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 11, 2016 Author Report Share Posted October 11, 2016 7 hours ago, Aussie Ora said: They look good what's the tongue factor L. M. Hot Outback Kamado Bar and Grill Smoking tames the heat ... for whatever reason I can't explain. They're still hot but not 'rude hot'. They're just so darn addicting! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 11, 2016 Author Report Share Posted October 11, 2016 6 hours ago, tinyfish said: Looks very good. Do you freeze whole? Yes, I freeze them on a parchment lined cake pan; although since there is almost no moisture in them the parchment paper liner isn't probably necessary. Then once frozen they go into a glass canning jar and vac sealed. When I want one I just remove one from the jar, reseal and they hold in the freezer for a long time. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 11, 2016 Report Share Posted October 11, 2016 14 hours ago, dstr8 said: Smoked habaneros added to homemade basil pesto (toasted pistachios are our favorite) ... Great minds - pillaged my basil plants yesterday and made a batch of pesto - with pistachios (my fav, too!) Didn't put any smoked peppers in it, but tons of garlic and cheese! Quote Link to comment Share on other sites More sharing options...
Shuley Posted October 11, 2016 Report Share Posted October 11, 2016 How much of a habanero do you add to a batch of pesto? I had a tiny piece of one in an olive once and i thought my mouth mught burn off lol.Sent from my LG-D855 using Tapatalk Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 11, 2016 Author Report Share Posted October 11, 2016 Start with just a small piece, maybe 1/8 of a pepper if your palate is mild to mild-medium. You can always add more We started doing the smoked habanero and also smoked jalapeño in basil pesto almost 30-years ago and its just a wonderful combination. I'm addicted to habanero's flavor and rarely venture into smoked jalapeño land anymore. Also, mince the smoked habanero and add it to basic guacamole. Just mashed avocados, a little salt, a spritz of fresh lime, a little pinch of freshly toasted ground cumin seed and the minced smoked habanero. Addicting! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 18, 2016 Report Share Posted October 18, 2016 Might have to buy a bag at the market and try this, since I don't have any plants this year. Quote Link to comment Share on other sites More sharing options...
