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.
Eating
Healthy & Delicious is a Win Win Win Situation!
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.
At Avanti
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