INGREDIENTS

INSTRUCTIONS

Another way to preserve habanaros is to make an extract. Put a blender
under the range hood, start the fan, and wear rubber gloves. Eye protection
is recommended. Load the blender with habanaros, fill blender with
grain-alcohol, and liquefy. Pure the results into a jar, seal, and
clean-up. After a day, shake the jar and allow it to settle again.
To bottle, you'll need a container that support drop dispensing (i.e.,
empty food color container, honey container, tobasco sause bottle). Put on
rubber gloves, eye-protection and filter the pulp so only the 'fire-water'
remains. Taste test by using a toothpick dipped in the extract and touched
to the tong, avoid the lips. Carefully (remember the toothpick tasting),
fill the containers and dispose of the left over.
The extract is best used in liquid and semi-liquid foods (i.e., soups,
jumbolias, beans, casseroles, vegetable juices, and flavoring in a
bloody-hot Mary).
Bob Wilson <bwilson@msfc.nasa.gov>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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