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 tracked the existence of recipes back into history, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, sadly, these ancient cook books were just very basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a collection of tablets in the Sumerian language which show 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 drinkers feel exhilarated. Moving our culinary historical trip onwards, we find two interesting cookery books which appeared in the 1300s - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of food on the tables of the rich and wealthy people of that period. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, such as coriander, parsley, and basil. These new herbs and spices led to an eruption in books on cookery, some of which are kept safe in academic collections. Over the next few hundred years, the powerful and rich houses tried to lay on the most extravagent meals, and as a consequence, cooks and their recipes increased in prestige. Even so, it was during the 19th century that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cook books are increasing in popularity mostly as a result of more people being able to read, more spare time and a general increase in wealth. The arrival of TV gave us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Baloo's Ld50 Habanero Sauce recipe.
