I know...I know...I'm a day late. I have a good excuse though. I was catching up on the latest episode of "Breaking Bad" last night and completely lost track of time. If you don't watch "Breaking Bad" then you don't have your priorities straight. Stop whatever lame nonsense you are doing in your life and wrap yourself in the warming glow of television perfection. "Breaking Bad" is what da Vinci would be crafting right now if he knew how to create interesting dialogue, cliff-hanger endings, and absolute mind blowing episodic brutality. Well, he'd being doing that if he wasn't dead of course.
I seriously think that all television writers, producers, and actors should probably retire or find a new line of work. "Breaking Bad" is the pinnacle of television. It is almost sad really. We should all fall down and weep that "Breaking Bad" has destroyed television as we know it. There will never be a show greater. But, then again people probably said the same thing about "Gilligan's Island" or "Family Matters" (remember Urkel O's?).
So, anyway, that has nothing to do with today's recipe. I decided to make this recipe when my garden started producing a ton of habanero peppers and I had no clue what to do with them. Habaneros were the hottest pepper in the world at one time but that title has since been usurped. I found this recipe for a habanero chili sauce with lots of garlic. I gave it a try and it is fantastic! It isn't as spicy as you may think. I've been using it on just about everything (as a Sriracha replacement) and I even started eating it with tortilla chips.
Wait a second.....I suppose you could throw the habanero sauce into the eyes of a belligerent meth addict who was trying to steal your duffel bag of cash that you made cooking up a truck load of the purest and highest quality methamphetamines. You see...everything really does begin and end with "Breaking Bad". Their new tagline should be, "Breaking Bad", the alpha and omega. Enjoy!
- 4 habanero peppers, chopped
- 2 red bell peppers, chopped
- 5-6 garlic cloves
- 3/4 cup white vinegar
- 1/2 teaspoon of salt (or sea salt)
- Roughly chop the habaneros (you may want to use gloves) and red bell pepper. Combine all the ingredients into a pot and bring to medium heat. Once the mixture starts to simmer, reduce the heat to low, cover, and cook for about 10 minutes.
- Transfer the mixture to a blender and blend thoroughly. Pour into jars (or some other storage container) and allow to cool uncovered. Cover the jars and keep in the refrigerator. The sauce should keep for at least a few months.
Make sure to wash your hands after...
While simmering in the pot this become an effective tear gas
Take care of yourself and each other...
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