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Essential Habanero Hot Sauce
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Generally speaking, canning is not best way to preserve chiles at home. But over the years, so many people have asked us how to do it that we have compiled the following information. Canned chiles–especially the New Mexican varieties--are readily available in supermarkets. Regarding the bottling of sauces, many gardeners with an abundance of pods at harvest time like to make their own sauces and salsas and wish to bottle them. Please note two things: bottling requires an increase in acidity versus fresh sauces and salsas, and that the recipes included here are not designed for commercial production, but for home use.
Pressure Canning
Because they are a low-acid fruit, chiles canned at home must be pressure canned to be safe. If improperly done, botulism can develop. Therefore, home canning of chiles is not to be considered unless one has a pressure canner. If you have the proper equipment, follow the manufacturer's instructions to the letter to insure safe results. The following description will take you through the basic steps, but again, it is imperative that the instructions for each particular canner be followed.
To begin, blister and peel large chiles, and if desired, remove stems and seeds from all chiles used. Pack the prepared chile loosely into hot, clean jars, leaving an inch of head room. Add salt (1/4 teaspoon/half pint, ½ teaspoon/pint) and add boiling water up to the one inch head room level. Put on lids, tighten well, and place in canner according to manufacturer's directions.
After letting steam escape from the canner for 10 minutes, close the petcock and process ½ pints for 30 minutes, pints for 35 minutes. When finished, remove the canner from the heat and let the pressure fall to zero, which will take up to half an hour. When the pressure reaches zero, open the petcock, wait 5 minutes, then open the canner and remove the jars to a draft-free location to cool. Be sure to check the seals on the jars the next day, to be sure that they remain tight, before storing the jars in a cool, dry, and preferably dark location.
Water-Bath Canning
One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen.
Water-bath canning can be done in a special pot, or in any large metal container that is deep enough so that the water level will be at least 2 inches over the tops of the jars, and can boil freely. A rack of some kind in the pot is also necessary to keep the jars off the bottom of the pot during the vigorous boiling of processing.
After the salsa has been prepared, it must reach boiling stage before simmering it for 5 minutes. Pour it into hot, clean jars, being sure to use all the liquid, which is the high-acid portion of the salsa. Put on the lids and process in the water-bath for 30 minutes. Add boiling water during the process to keep the jars covered. When the processing time is finished, remove the jars to a draft- free location to cool.
The following tips apply to the water-bath method: equal parts of lemon or lime juice may be used to replace vinegar, if you so prefer. Less chile may be used in the salsas, but not more, since that will reduce the acid content of the final product. Additional salt may be safely added. Start timing the processing when the water starts to boil again, after adding the jars. And finally, additional seasonings such as oregano or cumin are best if added when serving the salsa, rather than before canning.
The New Mexico Department of Agriculture Cooperative Extension Service has shared the following recipes for canning chiles by the water-bath method.
Recipes
Before serving this cooked salsa, add 1 teaspoon cumin powder and stir in chopped cilantro. Serve as an all-purpose sauce with chips for a dip, with enchiladas or tacos, or as a relish or condiment with grilled meats, poultry, or fish.
New
Mexican Green Chile
3 cups peeled and chopped tomatoes
3 cups chopped green New Mexico chile, roasted, peeled, seeds and stems removed
1½ teaspoons salt
1 1/4 cups white vinegar
Combine all of the ingredients in a saucepan, bring to a boil, cover, and simmer for 5 minutes.
Pack in hot, clean, sterilized jars, taking care to use all the liquid. Process according to the directions above.
Yield: 4 pints
Heat Scale: Medium
Use this fiery version in place of regular catsup to spice up sandwiches, meatloaf, hot dogs, and hamburgers. It also tastes great in salad dressings and on french fries. If you wish, after pureeing, the catsup may be frozen instead of canned.
Red & Green Jalapeños
6 pounds tomatoes, peeled, seeded, and chopped
2 stalks celery, chopped
1 large onion, chopped
4 jalapeño or serrano chiles, stems and seeds removed, chopped or substitute 2 habanero chiles
1 red bell pepper, stem and seeds removed, chopped
1 cup brown sugar
1½ cups cider vinegar
2 teaspoons dry mustard
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1/4 teaspoon ground allspice
1 to 2 teaspoons salt
In a pan on low heat, cook the tomatoes for 15 minutes, then drain off the juice. Add the celery, onion, chiles, and bell pepper and simmer for 1 hour.
Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth.
Pour into sterilized jars and process in a hot water bath (see instructions above)..
Yield: 4 pints
Heat Scale: Medium
In addition to tacos, this simple sauce goes well with a variety of foods such as eggs and hamburgers. Before serving, try adding spices such as oregano, cinnamon, ground cloves, or cumin. For a hotter sauce, substitute jalapeños for the green chile.
3 cups chopped green New Mexican chile, roasted, peeled, seeds and stems removed
3 cups peeled, chopped tomatoes
3/4 cup chopped onion
1½ teaspoons salt
3 cloves garlic, minced
1½ cups vinegar
Combine all the ingredients in a pan, bring to a boil, cover, and simmer for 20 minutes.
Pack in hot, clean, sterilized jars, being sure to use all the liquid. Process according to the instructions above.
Yield: 4 pints
Heat Scale: Medium
Salsa with Six Names
This blend of hot chiles and fresh garden vegetables is known both north and south of the border as salsa fria, pico de gallo, salsa cruda, salsa fresca, salsa Mexicana, and salsa picante. No matter what it’s called, or what part of the Southwest it’s from, the Salsa with Six Names will always triumph over bottled salsas for the dipping of tostadas, as a taco sauce, or a relish for roasted or grilled meats. The key to proper preparation is to never use a food processor or blender. A marvelous consistency will be achieved by taking the time to chop or mince every ingredient by hand. This version of the salsa has more acidity and is designed to be processed in a water bath.
6 serrano or jalapeño chiles, stems and seeds removed, chopped very fine
1 large onion, chopped very fine
3 medium tomatoes, chopped very fine
2 cloves garlic, minced
1/4 cup finely chopped fresh cilantro
2 tablespoons vegetable oil
1/2 cup red wine vinegar or lime juice
Mix all the ingredients together in a non-metallic bowl. Place in sterilized jars, seal firmly and process in a water bath as described above.
Yield: 2 cups
Heat Scale: Medium Hot
This is the latest recipe in Nancy's never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habaneros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath.
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Habanero sauce, pureed until smooth
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1½ cups chopped carrots
1 onion, chopped
1½ cups white vinegar
1/4 cup lime juice
3 cloves garlic, minced
2 teaspoons salt
10 to 12 habanero chiles, seeds and stems removed, chopped
Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.
Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
Pour in sterilized jars and process in a water bath as described above.
Yield: 2½ cups
Heat Scale: Extremely Hot
The following recipes call for canned green chile.
The classic combination of cheese and green chile appears here as a soup--rather than a dip or appetizer.
Chile Con Queso Soup
1 medium onion, chopped
2 tablespoons butter or margarine
3 tablespoons flour
3 to 4 cups chicken broth
1 cup chopped canned green chile
2 tomatoes, peeled and, chopped
1 bell pepper, seeds and stem removed, diced (optional)
1½ cups half and half
8 ounces sharp cheddar cheese, grated
In a pan, saute the onion in the butter until soft, then remove.
Add the flour to the butter and cook for 3 minutes, stirring constantly, taking care not to let the flour brown.
Stir in the broth, chile, tomatoes, bell pepper, and simmer for 30 minutes.
Bring to a boil, reduce the heat, add the half and half and the cheese and heat until the cheese melts and the soup is thickened.
Yield: 4 to 6 servings
Heat Scale: Hot
Low-Fat High-Chile Vichyssoise
Of course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past. For one, it will have a lot more heat for a cold soup because we've replaced the fat with chile. Note: This recipe requires advance preparation.
2 tablespoons olive oil
2 cups chopped leeks
2 cups chopped onions
1½ quarts chicken stock
½ teaspoon habanero powder
1/4 cup chopped fresh basil
4 white potatoes, peeled and diced
1 cup canned chopped New Mexican green chile
1 cup evaporated skimmed milk
1 cup non-fat sour cream
1 cup skim milk
1 teaspoon ground white pepper
Freshly minced chives
New Mexican red chile powder
In a large soup pot, heat the olive oil and saute the leeks and onions until soft, about 10 minutes. Add the stock, habanero powder, basil, potatoes, and green chile, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Remove from the heat and puree in batches in a food processor until the mixture is a very smooth, thin paste. Transfer to a bowl and add the evaporated skim milk, non-fat sour cream, skim milk, and white pepper. Mix well, taste for heat, and add hot chile powder if too mild. Cover and refrigerate for at least 5 hours. Serve in cold bowls garnished with minced chives and a sprinkling of red chile powder.
Yield: 8 servings
Heat Scale: Mild to Medium
The versatility of canned green chile is demonstrated in this delicious salad.
Mixed greens, such as Romaine, butter lettuce, or spinach
1 hard-boiled egg, peeled and sliced
1/4 cup canned green chile strips
1 chicken breast (boned and skinless), marinated in teriyaki sauce and grilled, and cut into 6 long, thin pieces
1/4 cup guacamole (or 4 ripe avocado slices)
2 tablespoons salsa of choice
6 tostada chips
1/4 cup cooked garbanzo beans
2 tablespoons chopped green onions
2 tablespoons diced tomatoes
Grated cheddar cheese for garnish
Place the greens on 2 plates and cover them with the hard-boiled egg slices. Place the chile strips and chicken strips alternately on top of the egg slices. To finish, scoop the guacamole on top, followed by the salsa on top of the guacamole. Crown each with 3 tostadas stuck into the guacamole. Sprinkle the salad with the beans, onions, and tomatoes and garnish with the cheese.
Yield: 2 servings
Heat Scale: Mild
These tender and flaky scones are best served warm from the oven. For entertaining, try cutting the scones out with Southwestern cookie cutters such as a saguaro cactus, a chile, or a cowboy boot.
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/3 cup chopped canned green chile
2 cloves garlic, minced
1 cup plus 2 tablespoons whipping cream, divided
Preheat the oven to 425 degrees F.
In a bowl, mix together the flour, salt, and baking powder. Add the chile, garlic, and 1 cup of the cream and stir until a soft dough forms. Place the dough on a floured surface and knead 10 times or until the mixture forms a ball.
Divide the dough into two pieces. Pat each piece out to a 10-inch circle on an ungreased cookie sheet. Brush the top of each circle with the remaining cream.
Bake for 15 minutes or until golden brown. Cut each circle into 8 wedges before serving,
Yield: 16 scones
Heat Scale: Mild
Photos by Harald Zoschke
