Re: [CH] Andy's Habanero Extract

=Mark (mstevens@exit109.com)
Wed, 4 Aug 2010 09:48:46 -0400 

Included it as part of this classic: 

http://www.exit109.com/~mstevens/Eat_the_Heat/evil_cookies.html

On Wed, 04 Aug 2010 03:17:32 -0400, AndyB wrote
> I've received several inquiries on this, so here goes ...
> 
> Andy's Habanero Extract
> =======================
> I typically use my Habanero Extract for such as soups where I want 
> to add heat and have a smooth consistency, but not strongly affect taste.
> 
> In 2006, I grew my own Chocolate and Red Savina habs, and would up 
> with more than I knew what to do with. That's when I devised and 
> made my first Habanero Extract. This batch still has the same fresh 
> habanero aroma, taste, and potency that it originally had.
> 
> For those who like to experiment, I offer my recipe for 
> consideration -- however, try it at your own risk!  Make up one 
> batch, and you'll likely have enough for several years.
> 
> Ingredients
> -----------
> There are only two ingredients
>    o Fresh Habaneros
>    o Grain Alcohol (95% - 190 proof).
> I used a combination of fresh Chocolate and Red Savina habaneros.
> However, use any fresh chile pepper you like, such as Serrano.
> 
> Tools
> -----
>   o Food processor/blender.
>   o Fine-grained stainless steel strainer.
>   o Dropper bottle (see below)
>   o Baby medicine syringe (see below)
> 
> Habanero Caution
> ----------------
> Once you've started working with the habaneros, do not wipe your 
> face until you've washed your hands twice. When done, wash all 
> processing items thoroughly in hot soapy water. Depending on your 
> sensitivity, you may need to wear gloves. If you have not worked 
> with habaneros before, use regular or chocolate ones before trying 
> the Red Savina.
> 
> Preparation
> -----------
> o De-stem, de-seed and quarter the chilies. (De-seeding is not 
> necessary. Using the seeds will produce a hotter result, but will 
> lend a slight bitter taste.) o Add just enough water to puree. o 
> Estimate total amount of puree, and add an equal amount of grain 
> alcohol to the puree. o Continue to puree to as fine as possible. o 
> Strain to remove the larger particles, press with spoon. Discard 
> pulp (or dry to use in other recipes). o Place in airtight container 
> (I use Snapper tea bottles).
> 
> Portable Dispensers
> -------------------
> I use plastic dropper bottles, the type that has a removable top for 
> filling and a cap for sealing. Eye-drop bottles can work well.
> 
> However, I strongly recommend an integrity test.  It would be highly 
> undesirable to get a "hot pocket" from sitting on a bottle that 
> would leak. Fill with water, place top and cap on bottle, place 
> bottle on counter and pound with fist: if there is no leak, good. 
> Else, do you really want to use the bottle?
> 
> The easiest and safest way to fill the bottle is with a baby 
> medicine syringe, find one whose tip can fit in the bottle (top 
> removed, of course). Should the dropper hole clog, you may need to 
> use a fine drill to slightly enlarge it (this is the reason for 
> using a fine strainer).
> 
> Use of Grain Alcohol
> --------------------
> Do not omit the alcohol from the recipe!.  Grain (ethyl) alcohol is 
> a preservative.  In fortified wine, for example, alcohol is added to 
> bring the alcohol content to typically 18%. It is also use in food 
> flavorings, such a vanilla extract. In my recipe, its use serves 
> these purposes: it aids in the extract of the capsacin oils from the 
> pulp, keeps the oils in the final solution, and is the preservative. 
> (Other common preserving techniques do not aid in the extraction,
>  nor keep the oils in the solution.)
> 
> If you give it a try, let me know how it turns out.  Email me if you 
> have questions.
> 
> AndyB
> CH2060@xemaps.com


--
=Mark

http://www.exit109.com/~mstevens