Habanero Shrubcomments (21) September 9th, 2013
Makes about 1 pint
1/4 cup ripe, blemish-free habanero peppers
1 cup apple cider vinegar
less than 1 cup honey
Our friend Marion Spear is the queen of shrubs. She makes them from all kinds of fruits and introduced us to chile pepper shrub. Yeehaw! Besides as a sipping beverage to clear the throat before singing, she uses them on ice cream, as a beverage with cream (rather like a syllabub), with whipped cream as a pie filling and in a multitude of other ways. If you can tolerate foods that have the characteristic capsaicin burn, you will find this shrub an invigorating, delicious tonic. The honey balances and subdues the heat without totally extinguishing it. I use this whenever I feel a sniffle, cold or sore throat coming on.
Wearing rubber gloves, wash and cut slits in the habaneros. Put the chilies in a sterilized pint-size jar and pour in the vinegar. Cover tightly. Place jar in the refrigerator for one or more weeks. After the vinegar has been infused with the flavor and heat of the habaneros, strain out chiles.
(Marion says not to discard these pickled peppers! Cover them with fresh vinegar or cook them up into a hot sauce.) Measure the habanero vinegar and stir in an equal measure of honey.
posted in: habaneros, apple cider vinegar, habanero shrub