Here is just a little habanero hot sauce recipe to whet your appetite! The recipe for the mini-crawfish pies may or may not appear in the future, but the hot sauce is good on pretty much anything!
If you know me, you know I’m kind of fanatical about spicy food. I’m pretty sure I’ve never had particularly sensitive Capsaicin receptors in my mouth. When I was about 5 or so years old, my whole family was out in my grandfather’s garden and my dad picked a jalapeno pepper. I can’t remember the exact details, because I was FIVE, but he got me to taste the jalapeno in front of my mom and sister. Of course, knowing they couldn’t handle much spice I played it off like it wasn’t the least bit spicy. Apparently I did a good enough job because they both took a bite of the pepper then ran to the kitchen to find something to cool their mouthes off! Ah, the good times of inflicting spice pain on other people. I still like to do it, although I don’t hide the fact that it’s going to be spicy; I’m mush less cruel now than I was when I was five. 😉
Note: This hot sauce needs to sit in the fridge for about 2 weeks for the flavors to develop so be patient.
1 carrot, roughly chopped
2 cloves garlic, peeled
3 dried new mexican chiles, stems and seeds discarded
1 1/2 tsp kosher salt
1 habanero pepper, stem removed
1 cup distilled white vinegar
Place new mexican chiles into a heat-safe bowl. Bring a large pot of water to a boil. Add carrot and garlic to the water and boil for 3 minutes. Remove carrot and garlic then pour the boiling water over dried chiles. Cover bowl with chiles and hot water with plastic wrap. Keep chiles completely submerged in the water for 30 minutes to rehydrate. Discard liquid and place rehydrated chiles and blanched carrot and garlic into a blender. Add the rest of the ingredients. Blend at high speed until completely smooth. Let age in the fridge for 2 weeks before using. Store for upto 6 months refrigerated.