For the Sauce: 6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and chopped, buy here 1 medium onion, chopped 3 cloves garlic, chopped 2 tablespoons vegetable oil 1 cup tomato sauce 2 cups beef broth 1/4 cup cider vinegar Juice of 1 lemon 1 tablespoon prepared mustard 1 tablespoon brown sugar 1/2 teaspoon dried oregano 1/8 teaspoon
ground habanero chile Freshly ground black pepper
1 teaspoon
ground habanero chile 1 teaspoon garlic salt 1 teaspoon ground thyme 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 tablespoon olive oil 4 small white fish fillets, such as snapper, trigger fish, or grouper 4 rolls
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
All
chiles can be dried and
ground into powder — and most are, including the hottest of all, the
habanero.
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
4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh
habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly
ground white peppercorns 1 teaspoon freshly
ground black peppercorns 1 teaspoon freshly
ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme
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
48 oysters, shucked 1/2 cup fresh lime juice 1/2 cup fresh lemon juice 3 tomatoes, peeled, seeded and chopped 1 cup chopped onion 1
habanero chile, stemmed, seeded and minced 3 tablespoons finely chopped fresh mint 1/2 teaspoon salt 1/4 teaspoon freshly
ground black pepper Garnish: Lettuce leaves Fresh mint sprigs Tomato wedges
The chicken wing sauces are created by
grinding the pepper mash (one sauce is made from a red jalapeño mash, the other from a red
habanero mash) through an emulsifier, which totally turns any seeds and solids to liquid, utilizing all of the
chile pulp.
2 large carrots (1 1/2 cups) peeled & chopped) 1/2 medium red onion (1 cup) peeled & chopped) 1 1/2 cups white vinegar 1/2 cup water 6 cloves garlic (2 tablespoons minced) 1/4 cup fresh lime juice 1 tablespoon coarse kosher salt 1 teaspoon freshly
ground black pepper 1/4 cup coarse grain or Creole mustard 12 to 14
habanero chiles, seeds and stems removed (3/4 cup minced)
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
Habanero Basting Sauce for Pork Chops 4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dri
Habanero Basting Sauce for Pork Chops 4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh
habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dri
habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly
ground white peppercorns 1 teaspoon freshly
ground black peppercorns 1 teaspoon freshly
ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme
All dried
chiles can be
ground into powder — and most are, including the
habanero.
1 pound red snapper filet Juice of 8 limes Juice of 2 lemons Various Peruvian
chile peppers; 2
habaneros make a good substitute 1/2 cup chopped fresh cilantro 1 large red onion, cut in julienned strips and then soaked in cold salted water 1 tablespoon salt 1 teaspoon fresh
ground black pepper
Heat the oil in a skillet and saute the onion, celery, bell pepper, garlic,
ground clove, thyme, oregano, parsley, black pepper, cumin,
habanero chile, and the tamari until the onion is wilted.
Patty - Style
Habanero Chorizo 3.5 - 4 pounds diced boneless pork shoulder 1 - 3 finely chopped or minced habanero peppers (stems and guts removed; keep seeds for extra heat) 2 1/2 tablespoons sea salt 2 tablespoons ancho chile powder 1 tablespoon paprika or hot paprika 1 tablespoon cayenne pepper or chipotle powder (preferred) 1 tablespoon minced garlic 1 teaspoon freshly ground black pepper 1 tablespoon chopped fresh oregano 1 teaspoon of cumin 3 tablespoons chilled tequila 3 tablespoons chilled red wine
Habanero Chorizo 3.5 - 4 pounds diced boneless pork shoulder 1 - 3 finely chopped or minced
habanero peppers (stems and guts removed; keep seeds for extra heat) 2 1/2 tablespoons sea salt 2 tablespoons ancho chile powder 1 tablespoon paprika or hot paprika 1 tablespoon cayenne pepper or chipotle powder (preferred) 1 tablespoon minced garlic 1 teaspoon freshly ground black pepper 1 tablespoon chopped fresh oregano 1 teaspoon of cumin 3 tablespoons chilled tequila 3 tablespoons chilled red wine
habanero peppers (stems and guts removed; keep seeds for extra heat) 2 1/2 tablespoons sea salt 2 tablespoons ancho
chile powder 1 tablespoon paprika or hot paprika 1 tablespoon cayenne pepper or chipotle powder (preferred) 1 tablespoon minced garlic 1 teaspoon freshly
ground black pepper 1 tablespoon chopped fresh oregano 1 teaspoon of cumin 3 tablespoons chilled tequila 3 tablespoons chilled red wine vinegar
1/2 cup sugar 1 cup orange juice 2 tablespoons vinegar 1 tablespoon crushed dried
habanero chile 1 3 - inch stick cinnamon 1/4 teaspoon
ground cumin 1 tablespoon finely grated orange peel 3 large peaches, pitted and peeled, and chopped fine 1/2 cup toasted pecans, chopped fine
• 3 tablespoons canola or olive oil, divided • Salt and pepper to taste • 1/2 onion, chopped • 1 to 2
habanero chiles, finely chopped • 2 cloves garlic, minced • 3 tablespoons tomato paste • 4 cups low sodium chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon
ground allspice • 3 to 4 carrots, cut into bite - sized pieces • 1/2 head of cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima beans • 2 cups frozen French cut string beans • Chopped parsley for garnish
Is there a source for detail data on
habaneros, de arbols, Indian green
chile, etc., particularly by the pod, by weight, by volume, by
ground volume?
For the Marinade: 1/4 cup chopped parsley 2 garlic cloves, minced 1
habanero chile, finely chopped 2 tablespoons white vinegar 2 tablespoons canola or olive oil Freshly
ground pepper, to taste 1 pound beef stew meat, cut into bite - size pieces
• 1/4 cup chopped parsley • 2 garlic cloves, minced • 1
habanero chile, finely chopped • 2 tablespoons white vinegar • 2 tablespoons canola or olive oil • Freshly
ground pepper, to taste • 1 pound beef stew meat, cut into bite - size pieces
1 teaspoon dried crushed
habanero chiles 2 pounds peaches, peeled, pitted, and diced 2 cups white vinegar 1 1/4 cup light brown sugar 1/4 cup lemon juice 1 medium onion, minced 1/2 cup raisins 2 teaspoons mustard seeds 1 teaspoon grated fresh ginger 1 teaspoon
ground cinnamon 1/4 teaspoon
ground allspice
Ingredients, Yields 10 cakes Package Gardein mini crabless cakes (contains wheat gluten — not suitable for celiac) Basil sauce 1/2 cup packed fresh basil leaves 1 cup vegan mayonnaise 1/4 cup white wine vinegar to taste kosher salt to taste freshly
ground black pepper Lemon
habanero tartar sauce 2 cups fresh lemon juice, plus 1 Tbsp 1/2
habanero chile 2 -LSB-...]
1 9x9x2 salt block 1/4 cup fresh lime juice 1/4 cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted sesame oil 1 garlic clove, minced 1 hot
chile pepper, such as bird
chile,
habanero, cayenne or Scotch bonnet, stem and seeds removed, minced 1/4 cup finely shredded carrot 1 1/4 pounds large, wild - caught sea scallops (about 16) 1/2 teaspoon freshly
ground black pepper