10 habaneros (dried) - seeded
550 g pineapple (fresh) - cubed
1 1/2 deciliter honey
1 deciliter water
5 cl cognac
3 tbsp lemon thyme
2 tbsp apple cider vinegar
1 tsp cummin
1 tsp salt
Directions
Mix all ingredients and boil 10 minutes. Put everything in the food
processor and use the steel blade on high speed to make a smooth
sauce. Add some water if needed. Boil 5 minutes and put in sterilized
jars.
This is a very hot chili sauce, use it with extreme care. Wash your
hands with alcohol after you have handled the habaneros! Don't touch
your eyes or your private parts before you have washed your hands
with alcohol! It will burn for hours.
From the kitchen of Baloo.
Servings: 9 deciliter
Baloo's Ld50 Habanero Sauce Recipe brought to you by Recipe Ideas
Categories: Asian; Indian; Mexican; Sauce
The History of Recipes
Academics have traced the existance of recipes way back into history, in fact as far into history as the ancient Egyptians, and quite possibly further than that. However, mostly, these early cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius recounts how the cooks of his times made use of many different aromatic flavors, including many that are still in use today like thyme, rue and dill. As our culinary historical trip moves to more modern times we find two interesting recipe books which were published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that is popular today, but instead recipes for the types of meals on the tables of the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including rosemary and coriander. These new foods and tastes created a surge in manuscripts on cooking, many of which are kept safe in private collections. Over the next few centuries, the powerful and wealthy tried to serve up the most extravagent meals, and as a consequence, the best cooks and their recipe collections were highly sought after. However, it was during the 1800s that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes to help cooks of their time. By the arrival of the twentieth century, cookbooks are increasing in popularity mostly as a result of more people being able to read, more leisure time and disposable income. |
We hope you enjoy this Baloo's Ld50 Habanero Sauce recipe.
