More…..
I see habaneros are in use in the U.S., so no need in a lesson about their heat and how to handle them. Everyone has their own special way. I use pincers because I am too lazy to put on disposable gloves.
The recipe I was going to share with you but was afraid to do so because of the habaneros is as follows…It can’t get anymore simple:
Aji Picante recipe
Take a jar that contained about 1 cup of whatever or less.
Chop up some habaneros…2 or 3 will do...or more of one wishes.
Cover the rest of the jar with chopped up onions.
Add a garlic clove (whole)
Cover with white vinegar.
Let stand for a day.
This does not have to be refrigerated. It will stay for months and months, and more months on your kitchen shelf. I have had some for a couple of years. Just make sure one uses a clean spoon to dip into it. Oh yes…and this important…the mixture will eventually start to turn color (darkish). It does not mean it has gone bad. It is natural. It is as good as the day you made it.
I add mine on the side of stake or swill it around in a good homemade soup like chicken wings.
It can also an be used in recipies calling for tobasco sauce. I am not a lover of tobasco, so I use Aji Picante.
My fear for having it around children was that my nephew (about 3 years of age) bit into an habanero we had growing in the garden. What a scare. But he never did that again.
His father one evening made a batch of Aji Picante. He cut up the habaneros with his bare hands. His hands burned all night long.
I’ll have to give that a try. I’m not big on Tabasco either. I prefer the heat to come from spices. I have used habaneros in chili, but, yeah, a little goes a long way! lol
Meant to tell you, you can add a cut habanero to a bottle of vodka for some extra heat. I would think that would make a good Bloody Mary.
Did you have him drink milk or eat some ice cream to reduce the heat?