GREAT BALLS OF FIRE

The inspiration for theses Blow Your Socks OFF great balls of Fire came from Man v's Food Salvador Molly's food challenge.  Having 30 or so habaneros in the fridge I sat with mum and we created a recipe.  I decided on a onion pakora spiced habanero batter with crab and cheese filling loaded with fresh habaneros and I made a carrot and habanero vinegar based salsa that will add to the flavour and volcanic heat!

Mum is a pepper head and I am super pleased that I blew her head OFF!  Mum said her respiratory rate was compromised with the stress reaction from the volcanic heat from the habanero balls and salsa dip, I did good! 

Ingredients 

(Makes 20)

1 whole crab meat only

1 habanero per ball (10-20) blitzed 

1 cup shredded Monterey Jack cheese

250g gram flour (chic pea)

50g self raising

1 tsp sea salt

1 tsp turmeric 

1 tsp nigella seeds

1 tsp cumin

1 tsp coriander

250-300ml water

Oil for frying

Blow Your Head Off Habanero Salsa

(Makes 250ml)

1tbsp coconut or olive oil

1 onion finely chopped

3 cloves garlic chopped

4 carrots peeled, chopped

6 habaneros whole, stems removed, pierced 

1tsp fresh oregano

1 tbsp light brown sugar or honey

1 tsp sea salt

500ml water

200ml apple cider vinegar (with mother) 

Great Balls of Fire

Place all the dry ingredients in a large bowl and combine, add the water and stir in, you want a consistency of double cream, that's your batter ready to fry.  Heat your oil to 180 degrees and spoon in dollops of your batter, do this in batches.  Cook the balls for around 3 minutes and flip over half way through.  When cooked remove from the oil and place on paper to drain, serve immediately while hot.

Blow Your Head Off Salsa

Heat the oil and gently soften the onion and carrots for around 10 minutes then add the garlic and cook for a further 5 minutes, add the whole habaneros and water and gently simmer for a further 30 minutes until the carrots are super soft, blitz to a smooth purée reduce down to the consistency of thick double cream, add the vinegar, salt, oregano and sugar, taste and if the salsa is sweet, hot and sharp it's done, pour into a jar.

Will keep in the fridge for a week or so in air tight container.

Serve your Blow Your Head Off Salsa with you Great Balls of Fire!  Enjoy!