Pyschodad.com Habanero Based PsychoSauce Hot Sauce; We won’t go quietly!

Jan. 4, 2011 - PRLog -- Why the Habanero chili is Psychodad preferred

1.   Durable chili plant – needs about as much care and attention as a fourteen year old (i.e., water regularly and just check once a day to make sure its not dead)
2.   Tastiest chili – some chilies are too hot to even comprehend “taste.” The habanero is by far the best taste enhancer in the chili world
3.   Heat – make no mistake, the little habanero brings it like Joe Pesci in Casino.  The Habanero’s heat is subtle but works up to a sustained and consistent heat.
4.   Versatile -  not only is it perfect to add to already prepared food, but it’s great to cook with.  Add a whole Habanero pepper to chili, rice, soups and stews.  Let the pepper cook with your food and create that heat in your food that comes from the food’s soul.
5.   Easy to Grow Your Own – see our growing tutorial for a step by step on growing, harvesting and creating your own Habanero based hot sauce.


How to Make Your Own Home Made, Home Grown Psychodad.com PsychoSauce
(If you’re gonna just go out and buy habanero peppers then skip to section 3)

1.   Growing the Pepper
a.   Go to a nursery and select your Habanero Tree – You’ll need to go around March-April as the warmer climate starts to set in.  Remember, this is not a winter plant
b.   Bring your plant home and select a good place to set your tree – The plants need sunlight.  Daily sun will not kill the plant.  Make sure the plant is in a place were consistent sunning is attainable.  Move the plant around for optimal sunlight.
c.   You need to water everyday (or close to it).  Don’t drown your plant but make sure there is a consistent application of hydration for best yields.
d.   Use only organic pesticides.  We’re not trying to be “green” here but you get the same effect by using the organic stuff and since you’ll be eating the habanero, might as well use the natural stuff.
e.   Don’t let your peppers rot on the tree.  Don’t be lazy, be a psychodad and make the habanero harvest, yet another job you’ll do that will go unappreciated.  Pick your peppers when they are fully red or orange (i.e., no green on the pepper).  

2.   Harvesting and Preparing Your Pepper
a.   As your peppers ripen (red or orange) pick them because more peppers will begin to grow.  Your tree may go through several productions in one season.  The more consistent water and sun, the better yield.  It’s that simple.
b.   Pick your pepper with the stem on.  Don’t rip your tree in half to get a pepper, but if possible pick the pepper with a bit of stem left on it.
c.   Each pepper you harvest goes in a ziplock bag and into the freezer.  Don’t wash it, rub it, or look at it.  Pick it and throw it into a bag into the freezer.

3.   Making PsychoSauce
a.   Rinse your peppers in cool water and place for drying so they are no longer wet or have any water on them.
b.   Clean off any stems remaining on any peppers
c.   Place peppers in Blender.
i.   Invest in a blender that you will dedicate to PsychoSauce.  As soon as you make your first batch of Psychodad.com Homemade PsychoSauce, you’ll never be able to use that same Blender b/c everything will taste like peppers.  (Not that such a thing is bad)
d.   Get your salt
e.   Get your white vinegar
f.   Add salt
g.   Add white vinegar slowly and start to blend
h.   Blend until you are happy with consistency of sauce.  More vinegar for thinner, less for thicker.
i.   Don’t add too much salt genius.
j.   Jar in a brand new airtight re-sealable jar
k.   Place in refrigerator
l.   NEVER NEVER NEVER NEVER USE METAL UTENSILS.  USE PLASTIC FORKS, SPOONS OR KNIVES.  The metal will react with the sauce and turn it nasty.

http://www.PsychoDad.com

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We are a bunch of regular hard working Dads who got together and launched a website dedicated to us. This is our personal blog site and social club.

Also, we make kick-ass home made hot sauce and decided to share our passion, experience and flavor with others.