Sentences with phrase «green habanero peppers»

Ingredients: Tomatillo, Vinegar, Fire Roasted Jalapeno Peppers, Serrano Peppers, Garlic, Water, Lime Juice, Cilantro, Green Habanero Peppers, Ghost Peppers, Salt.

Ingredients: Prickly Pears / Nopal, Green Habanero Peppers, Onions, Garlic, Salt, Key Lime Juice and Vinegar.

Green Chile Habanero Hot Sauce by El Yucateco El Yucateco Green Chile Habanero Sauce It is made with fresh green habanero peppers, garlic, select spices and seasonings.

Not exact matches

1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water

The back label provided the answer by Master Distiller Lance Winters: «We're blending infusions and distillations of beautifully roasted chipotle peppers, green jalapeños, red bells, and Scoville - scorching habaneros.

By Denice Skrepcinski Recipes: Chimayo Chile Pecan Pie Habanero and Lime Cheesecake Chimayo Chile and Chocolate Mousse Cranberry & Chipotle Tiramasu Red and Green Empanadas Peppered Strawberries in Champagne As a devout chilehead, I constantly look for a little bit of heat in my food.

Add the onion, garlic, green pepper, habanero pepper and saute the mixture until the onion is wilted — about 3 to 4 minutes.

2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water

Ingredients: Fire Roasted Tomatillo, Fire Roasted Jalapeno, Distilled Water, Pepper Blend (serrano, carolina reaper, green habanero, cayenne, trinidad scorpion, 7 pot peppers), Distilled Vinegar, Organic Lime Juice, Roasted Onion, Roasted Garlic, Bhut Jolokia Peppers, Cilantropeppers), Distilled Vinegar, Organic Lime Juice, Roasted Onion, Roasted Garlic, Bhut Jolokia Peppers, CilantroPeppers, Cilantro, Salt.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

I recently made a batch of these with a green bell pepper, two Hungarian hot peppers, and two habaneros.

Ingredients: Peppers (habanero, green and red jalapenos, serrano, thai chili), distilled white vinegar, tomato sauce (tomato concentrate (tomato paste, water), salt, dehydrated onion, dehydrated garlic, spice, natural flavor and dehydrated bell pepper), water, onion, carrot, lemon juice, lime juice, salt, garlic, spices.

1/2 cup pigeon peas 1/4 pound salt pork, chopped 1 tablespoon vegetable oil 1 onion, chopped 1/2 cup chopped green bell pepper 1 stalk celery, chopped 2 fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed, chopped (or substitute 1 habanero) 2 cups rice 1 quart chicken broth Salt and freshly ground black pepper to taste Fry the salt pork in a pot to render the fat.

1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell pepper, stemmed, seeded and diced 1 red bell pepper, stemmed, seeded and diced 2 ripe mangos, peeled and diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to taste

• 2 tablespoons olive oil • 2 tablespoons lime juice • 1 tablespoons brown sugar • 1 tablespoon fresh ginger, peeled and minced • 2 large firm bananas, peeled and diced (about 2 cups) • 1/2 cup yellow bell pepper, diced • 1/2 cup green pepper, diced • 1/2 cup red onion, diced • 3 tablespoons fresh minced cilantro • 1 tablespoon Yellowbird Habanero Condiment

Mayanik Mayan Recipe XXX Habanero Pepper Hot Sauce Mayanik - Extra Hot Habanero Hot Sauce Ingredients: Green and Orange Habanero Peppers, Water, Vinager, Spices, Salt, Garlic, Xanathan Gum, 0.1 % Sodium Benzoate as a preservative.

Heat Level: Medium Ingredients: Tomato Sauce, Golden Habanero Peppers, Water, Onion, Green Bell Pepper, Carrot, Brown Sugar,...

Heat Level: Medium Ingredients: Capsicum, water, white wine vinegar (wine, antioxidant [224]-RRB-, onion, sugar, lemon juice, ginger, garlic, green habanero chiles (NZ grown), salt, stabilizer (xanthan gum), black pepper.

From Hispanic and African sources, popular chili peppers are peri peri, green chili, jalapeño, chipotle, cayenne, habanero, paprika, aji amarillo and ancho.

2 tablespoons olive oil 1 medium onion, cut in wedges and separated 1 small green bell pepper, cut in strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4 cup tomato paste 2 bay leaves 2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 cup long - grain raw white rice 1 small tomato, cut into wedges 1 15 - ounce can black beans, drained and liquid reserved Salt to taste

15 Key or Mexican limes 1 cup salt 10 whole bird peppers such as piquins or chiltepins or 2 habaneros, halved 3 cups water 1/2 cup vinegar 1/2 cup sugar 2 cardamom pods 1 tablespoon whole cloves 5 allspice berries 1/4 teaspoon freshly ground black pepper 4 cloves garlic, sliced 1 bunch green onions, white part only, chopped

2 pounds conch, diced (cooked diced lobster may be substituted) 1 goat pepper, minced (or substitute any fresh habanero, or even 1 teaspoon habanero hot sauce) 1 small stalk celery, chopped fine 1 medium onion, chopped fine 1/2 green bell pepper, chopped fine 1 small cucumber, peeled and finely diced 2 fresh, ripe tomatoes, finely diced 1/2 cup fresh lime juice or lemon juice Salt to taste

Besides the Pepper Jacks flavored with jalapeños, habaneros, and green chile, there are interesting flavored Jacks from Geissbuhler Family Brand Cheese, Inc.: roasted garlic, tomato - basil, habanero pepper, horseradish, and salsa Jack.

About a week ago I used your recipe for pickled habaneros to put up some mild yellow and hot skinny green peppers but forgot the water bath at the end.

Excubiarum is an extremely spicy sauce that uses Jalapeno, Serrano, Green Habanero, Cayenne, Carolina Reaper, Ghost, and Trinidad Scorpion peppers.

Featuring an aroma of fresh, green jalapeños paired with a unique flavor profile, combining the taste of poblano, habanero and jalapeño peppers, this cider offers a kick followed by a subtly sweet finish.

5 oz bottle Salsa Kut: Red & Green Roasted Habanero peppers blended with onion, garlic and regional spices.

• 2 pounds goat meat, diced • 3 tablespoons curry powder, divided • 2 medium onions, diced • 3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros) • 1 teaspoon black pepper • 2 cloves garlic • Salt to taste • 2 green onions, thinly sliced • 1 sprig fresh thyme • 12 allspice berries • 1/4 cup vegetable oil • 2 large potatoes, peeled and diced • 2 large carrots, peeled and diced

1 Four - pound rabbit, washed, dried, and cut into 6 to 8 pieces 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons freshly grated ginger root 3 tablespoons vegetable oil 1 cup chopped onions 2 cloves garlic, minced 1/2 teaspoon habanero powder or 3/4 teaspoon cayenne 1 small green apple, peeled and grated 1/2 teaspoon dried tarragon 2 bay leaves 1 teaspoon thyme 2 tablespoons chopped Italian parsley 1/2 cup milk 3⁄4 cup chicken stock

1 package of your favorite hot dogs (usually 5 - 8 in a pack) A matching number of center cut bacon slices A matching amount of club rolls (sliced open like a clam shell) 1 chopped habanero pepper 10 chopped cloves of garlic 1 sliced green bell pepper 1 sliced medium onion Olive oil 1 teaspoon cumin 1 teaspoon fresh ground black pepper 1 teaspoon sea salt Assorted condiments (mustard, ketchup, hot sauce, mayo, etc)

3 tablespoons vegetable oil 3/4 cup sugar (white or brown) 1 chicken, cut up (about 2 1/2 to 3 pounds), or substitute goat meat or beef 1 onion, chopped 1 clove garlic, minced 1 1/2 cup pigeon peas, soaked overnight, or substitute black - eyed peas 2 cups rice (not instant) 3 cups water 1 cup coconut milk (not sweetened coconut cream) 2 cups cubed fresh hubbard squash 2 carrots, chopped 1/4 cup chopped parsley 1 teaspoon dried thyme 1 bunch scallions or green onion, chopped including the greens 1 Congo pepper (habanero), seeds and stems removed, minced 1/4 cup ketchup 3 tablespoons butter