Remember these bright orange habanero peppers from the Hot “Tamales” post? If you recall, I burned my fingers chopping these little buggers without gloves on. Also I had a lot left over. So for all you spice-aholics out there, I made you a simple habanero extract, also known as liquid crazy-pants. Use it to flavor salad dressings, soups, curries, or these delicious spiced cauliflower cold noodles. Go to town!
It’s such a simple solution to the chopping problem. You don’t have to touch the flesh or seeds at all. All you need is a handful of habanero (or other spicy) peppers, white wine, and a couple cloves of garlic. Just throw them in the blender, puree, and strain into a clean glass jar with a tight fitting lid.
Be careful with this. I used a mere two teaspoons in my stir fry and it was hoppin’.
- Wash and remove green stems from habanero peppers. Pat dry.
- Peel 2 cloves of garlic.
- Blend white wine, habanero peppers, and garlic on the puree setting for one minute.
- Strain the liquid through a fine mesh strainer into a clean glass jar. Cap and refrigerate.
- Discard the pulp, and rinse the blender and strainer immediately.