Wednesday, December 16, 2015

Peach Bhut Jolokia HOT Sauce

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If you like your flavors complex and your hot sauce smoking, then grow yourself a patch of Peach Bhut Jolokia HOT chili peppers!


Peach Bhut Jolokia Persimmon & Tahini HOT Sauce




I wanted to create a light colored hot sauce to showcase the crazy heat of the peach bhut jolokia I grew this summer in the Avanti Natural garden.  This HOT sauce is sincere!  It’s got all the SE Asian flavor components, Spicy, Salty, Bitter, Sweet.  Hence one of the odd ingredients in the recipe, Scotch Wiskey.  It imparts a slightly smoky bitterness that marries w/ the bite of the sesame and other seeds. 



It’s all made over the course of a day in one large blender jar.  If you have a smaller blender, you can make a half batch.  I use organic whole brown sesame seeds.  I never use hulled sesame seeds, those have most of the beneficial fiber removed.  So this HOT sauce has good texture.  The seeds will plump and begin to germinate as they sit in the jar before grinding. 



Amount
Measure
Ingredient
Prep Method
1 1/3
Cups
Organic sesame seeds
Whole brown
1
Tablespoon
Organic flax seeds

1
Tablespoon
Organic chia seeds

2
Tablespoons
Organic quinoa

5 /12
Cups
Flavorful herbal brewed tea
Room temperature
3
Tablespoons
Miso
White preferable
2
Tablespoons
Avanti ginger puree

¾
Cup
Red wine vinegar

1
Medium
Orange
Juice and zest
1
Medium
Lemon
Juice and zest



Directions:



When you make the herbal tea, make at least 7 cups.  You’ll need some more at the end.  You can get extra fancy and whip up a batch of Avanti Power Dashi for added flavor & magical nutrition.  Combine all in the jar of a large powerful blender.  Let plump and germinate for several hours or overnight.  Next, prepare the flavor base:



¼
Cup
Evoo

1
Large
Shallot
Rough chop



Saute the shallot over med heat in the evoo until it begins to color.  Add in:




1 ½
Teaspoons
Hawaij
Or garam masala
¼
Teaspoon
Nutmeg
Freshly ground
¼
Teaspoon
Black pepper

2 ½
Teaspoons
Sea salt

2 to 4
Whole
Peach bhut jolokia
Or favorite habanero type chili
¼
Cup
Scotch whiskey




These chilis are soooo hot, I hold the stem end and snip w/ scissors into the pot.  Even then, you will get some chili oil on your fingers.  So wash your hands well, rub your finger tips w/ oil, or wear gloves.  The Bhut family is like The Sons of Anarchy.  Mess w/ them at your own risk peoples.  And, if you can’t find peach bhut jolokia, substitute any extra HOT chili, preferably from the habanero family, like scorpion, scotch bonnets, chocolate habs, fatalii, etc.  I grew a fatalii chili this summer and got over 50 chili fruits.  The peach bhut produced only 5.  But man, they pack a wallop. 




Once the chilis are slightly wilted, after a few minutes of sauté and the scotch has reduced a bit, add in the pulp of two very ripe persimmons, skin and seeds removed:



2
Medium
Persimmons
Pulp only



You can use either fuyu or hachiya persimmons for this.  Just make sure they are very ripe, nicely squishy and gelatinous.  Heat through for just a couple of minutes and cool.




Have the following ingredients ready:

½
Cup
Jamaica / Hibiscus blossoms
Full flower pieces
1+
Cup
Extra herbal tea
To rinse out blender jar



Add to the blender jar and let ‘er rip.  This makes a full jar. Blend just to combine and work the seeds into a tahini like paste.  Don’t let the sauce get too hot from the friction.  It’s filled w/ healthy probiotics after all.  Let this mix sit in the blender for several hours and blend again, two or three times.  Pour into clean and sterile glass jars, not completely full.  Add a couple of pieces of Jamaica (hibiscus) to each jar for a rosy glow.  Add a cup of herbal tea to the blender jar and rinse out.  Top off each jar.  Allow to ferment at room temp for up to 4 days.  Shake twice daily.  Then put into the fridge. 




This is a complex HOT sauce that has oh so many applications.  Unlike some commercial jarred sauces that just make everything taste like it, this is a foodie’s creativity booster.  Learn its flavor profile and create dishes that are enhanced by its bold and braggadocios flavor stance.  
 
Even simple roasted vegetables take on a whole new dimension when infused w/ Peach Bhut Jolokia HOT Sauce.  This one is the HOT Stuff for the big kids y'all!

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Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

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