Tag Archives: hot peppers

A hot little holiday number – Datil Devil Sauce!

A beatufil batch of Datil peppers from last year's garden. Photo Credit: Words Etc.

A beatufil batch of Datil peppers from last year’s garden.
Photo Credit: Words Etc.

A few days ago, I shared my recipe for black bean burgers that I’ve been making for several years.  A touch that I added is my Datil “Devil” Sauce in place of the traditional hot sauce found on most grocery shelves. Hot sauce is so pretty and makes a delightful holiday gift from the kitchen.

Now there are a ton of hot sauces out there with all sorts of flashy names.  Mine is a simple sauce with a simple name.  If you’re not familiar with the Datil Pepper, you will find a link to some info in a former post of mine here.

This recipe couldn’t be easier, using a base of plain old ketchup. If Datils are not available, use any pepper from your garden’s yield or that you may find at your local produce or farmer’s market.   And remember you can freeze peppers and use them later in your recipes.

I’ve probably cautioned before about working with hot peppers, please protect your hands with gloves to avoid some very uncomfortable burning sensations that will last for several hours. Take care not to touch your face or eyes with those gloves too!   If you’ve worked with hot peppers and have made that mistake, you know exactly what I’m talking about…..

A batch of brightly colored Datil Devil Sauce. Photo credit: Words Etc.

A batch of brightly colored Datil Devil Sauce.
Photo credit: Words Etc.

Christine’s Datil Pepper “Devil” Sauce

Puree together in a food processor:
2 cups Datil peppers stemmed. Seed if you desired a less hot sauce.
2 large cloves garlic
½ cup cider vinegar

In a medium saucepan, mix together 64 oz ketchup (Heinz is best)
2 ½ cups cider vinegar. Add pureed pepper mixture and stir well. Bring to boil; reduce heat and simmer 10-15 minutes.
Cool slightly, then pour into sterilized bottles with non-metallic lids.

I save smaller glass bottles throughout the year. Bottles from soy sauce, chili sauce or empty single-serving glass wine bottles work well for this sauce. I find smaller bottles are better so you have a few to give as gifts.

These peppers are cute, but don’t be fooled. They are hot! So protect your hands as with any hot pepper. The sauce is good by itself if you like hot stuff, but is also good to spike up salsa. A dab atop a cracker spread with cream cheese is beyond comparison.

Besides being a great addition to Black Bean Burgers, try blending a few tablespoons of the sauce with an 8 oz brick of cream cheese, thinned with a little milk for another spicy use of this sauce. Here are some more ideas for using this sauce or your favorite hot sauce:

Cocktail Sauce:

  • 1 cup mayonnaise
  • ½ cup Datil sauce
  • 1 tsp lemon juice
  • 2 tsp fresh horseradish, grated, fine
  • 2 tbsp dill pickle, chopped fine

Mix together and it’s ready.

For our carnivore friends:

Marinade for Steak

  • 2 tbsp olive oil
  • 2 cloves garlic – pressed
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp fresh thyme or 1 ½ tsp dried thyme
  • 2 tsps Datil pepper sauce

Marinate steak for several hours Delicious!!

Enjoy and please share your favorite way to use hot sauce!

It’s summer – time to relish those peppers!

It’s the heat of the summer and if you’re into gardening and peppers are part of your bounty, relish is a great way to keep the flavor going throughout the year.  Several years ago, I found a great recipe from Putting Up More by  Steve Dowdney.  I’ve had several requests from friends for this recipe so it’s time to share!

If you follow me on Pudbudder, you know I always tweak with my own twists and special touches. So without further adieu, get on those kitchen gloves and start cleaning those peppers, it’s time to relish those peppers.

Note:  be sure to use kitchen gloves whenever handling hot peppers and seeds.  You’ll find disposable ones at discount stores like WalMart, Dollar General etc for a nominal cost.  These peppers contain oil that will definitely leave your hands wishing you had used gloves if you don’t. 

Datil Pepper Relish ready for the pantry shelf!

Datil Pepper Relish ready to turn right side up for the pantry shelf!

Hot Pepper Relish

Yield : 3 pints

4 cups diced bell peppers – varied colors
2 cups chopped onion (yellow and red)
1 cup cider vinegar
1 cup sugar
½ tbsp salt
½ tbsp mustard seed

Hot Peppers to add

  • Mild: add ¼ cup finely chopped jalapeno, seeds and veins removed
  • Standard: ¼ cup finely chopped jalapeno, leave seeds & veins
  • Medium: ¼ cup finely chopped hotter pepper – datil or cowhorn
  • Hot – ¼ cup – ½ cup haberno peppers or ½ cup datil
  • Screaming: 1 cup finely chopped hot peppers of choice and reduce bell by ½ cup

Bring vegetables, vinegar, sugar, salt and mustard seed to boil; simmer 3 minutes.

Dowdney recommends to check the pH at this point in the recipe.  However, I have had no problem with simply canning the product as stated below by ladling into sterile jars (do make sure the jars, lids and bands are sterilized), sealing and inverting, then storing in a cool dry place.  Actually this relish disappears pretty fast at our house so not sure how long the shelf life would be for this product.  But use your best judgment – test pH or process for the desired result.

Optional for testing pH: Take pot off heat and allow temp to drop to 205 degrees; test pH. If below guidelines (pH higher than 4.2), drain vinegar and add another cup vinegar per recipe. Bring to boil again. When temp reaches 205degrees, test pH again.

Ladle into sterile jars; seal and invert for at least 2 minutes.

Here are the combinations I’ve tested and developed for taste:

Batch 1:

  • 4 cups mixture green and sweet banana peppers
  • 2 cups onion – red & white mixture
  • ¼ cup Datils, seeded and veins removed, finely chopped

This one is our favorite!

*********************

Batch 2:

  • 1 each red and 1 green bell peppers, chopped
  • (1/2 batch) ½ cup banana peppers, chopped
  • ¼ cup chopped jalapenos
  • 1 cup onion, red and yellow mix

This is our second favorite.

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Batch 3:

We liked this third version the least. Suggest skipping the pickling spice if you don’t like the stronger ginger flavor in this mixture.

  • 1 red and 1 green bell pepper, chopped (2 cups)
  • (1/2 batch) 1 cup onion, red and yellow mix
  • ¼ cup plus 2 tbsps chopped cowhorn  pepper*
  • 3/4 tsp pickling spice

Cowhorn is a pepper I have grown that is similar in heat to an Anaheim pepper. (3,000 – 5,000 on Scoville.)  But be CREATIVE – use your favorite pepper and don’t be afraid to add different flavors to your relish.  Try something new, but be sure to check out where your pepper rates on the Scoville Chart to make sure it’s your kind of pepper. For something hotter, try Serrano or Thai Chili peppers, depending on your tastes.  But our favorite will always be our beloved Datil!

Creativity makes it your own and adds to the fun!   Share your ideas with me and let me know what combination you try!

Hot stuff from the garden….

Yesterday I shared some updates of “stuff” I’ve been up to through a slideshow.  One pic showed yesterday’s jalapeño pickings. I tried out a simple stuffed jalapeño appetizer and am sharing my version of the recipe here today (as promised in that photo’s caption.)scoville

Now to real fans of hot peppers, jalapeños don’t rate too high in heat. Scoville places it pretty much in the middle as you can see on the chart to the right — well below those really hot little guys in the 2M+ range — like the habaneros!

And while we’re on the subject of hot peppers, I’m always offended that many Scoville charts don’t include our beloved Datil pepper.  If you’re not in Florida, you may not have heard of this delightful hot sweet pepper.  Do a search and you will find lots of info and sources for seeds and plants. I’ve  made this pepper into hot sauce and added it to a wonderful peach/onion/pepper relish that I started making a few years ago.  I also use it in a relish blended with sweet banana peppers and sweet red peppers as well as in my pickled pepper strips.  I even submitted that flavor suggestion to the Lay’s Potato Chip Contest! And on top of that it produces such a beautiful bright orange fruit – but don’t let it’s “cuteness” fool you. It packs a punch!  And if you do order these plants or seeds, be aware that there is also a milder variety that produces a red fruit – so if hot is what you want, be sure to get the right variety.  This is an heirloom plant and is really quite interesting and fun to grow even if you don’t like hot peppers.  You’re sure to know someone who likes hot stuff!

I’ve gotten way off track here from the Stuffed Jalapeños so I’ll get to that and say “Adiós!”  Happy gardening, cooking and eating!

Christine‘s Stuffed Jalapeños

Start with 8 – 10 fresh jalapeño peppers, split and seeded (be sure to use gloves!)

For the filling, mix together:

  • 1/2 cup softened cream cheese  (to cut down on calories, use half lower fat cream cheese)
  • 1/8 cup grated cheddar
  • 1 clove of garlic, minced
  • 5 or 6 slices of pepperoni, finely chopped – I turkey pepperoni as we always have it on-hand (A mini-blender works great for this step.  I finely chop the garlic and pepperoni together in the blender. You may also substitute crumbled bacon if you prefer)
  • 1/2 – 1 tsp of fresh squeezed lime juice
  • salt and pepper to taste
  • chopped cilantro and or tomato for garnish  or additional chopped pepperoni

2014-05-29 17.02.42Stuff the pepper halves with the cheese mixture.  Coat a grill rack lightly with grapeseed oil or cooking spray. Grill over medium heat for 7 – 8 minutes.  You want to bottoms of the peppers to be charred and the cheeses to be melted.   Sprinkle with cilantro/tomato.

Enjoy and be sure to have a nice cool drink handy to calm the heat!

Note: You may also use this cheese filling with sweet mini-peppers for a milder appetizer.

Comments, suggestions?

 

 

 

Related articles:

Pickled Sweet Pepper Strips

Chicken Quesadillas from Pudbudder

Hot Peppers!