Q: Dear Dave, I was wondering if there such a thing as a red
habanero chile pepper plant species that has smooth leaves, versus the typical wrinkled leaves?
Driving this spicy trend is Melinda's — the same brand that introduced
the habanero chile pepper to America and the first to create pepper sauces with a variety of heat levels and flavors.
Vegetable oil 2 to 2-1/2 lbs chicken breast, quartered 3 to 4 medium shallots, minced 1
habanero chile pepper, minced (without the seeds)-- you can substitute a jalapeño for a less spicy version 2 tablespoons flour 1 15 - ounce can coconut milk 8 ounces chicken stock Juice of one lime 3 to 4 tablespoons curry powder 1 to 2 tablespoons Garam Masala Salt, to taste Pepper, to taste
I was wondering if there such a thing as a red
habanero chile pepper plant species that has smooth leaves, versus the typical wrinkled leaves?
Secret Aardvark's Drunken Jerk Sauce is made with Scotch Bonnet and
Habanero chile peppers.
Made with
habanero chile peppers.
To protect your hands when mincing Scotch bonnet or
habanero chile peppers, slip on a pair of rubber... read more
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
By Dave DeWitt and Nancy Gerlach Recipes:
Habanero Hot Sauce Ceviche with
Habaneros Coconut -
Chile Rice Grilled Snapper Fillets with Red
Chile Butter Spicy Salbutes It's tough work traveling to paradise to study
chile peppers and taste exotic hot sauces, but somebody has to do it.
(180 g)(3/4 cup) sugar 7.5 oz (220 g)(1 cup) unsalted butter 1/4 cup sifted flour 1/4 cup milk 4 large eggs 2 - 3 teaspoons of
Habanero jam (or other hot
chile pepper jam) Confectioner's sugar for decoration
The Scotch Bonnet
pepper is a relative of the
habanero chile, and is said to be at least fifty times hotter than the mighty jalapeño.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced
habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1
habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and
pepper to taste Garnish: 2 cups crisp croutons
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
Lucky Dog Hot Sauce Red Label features a well balanced blend of
Habanero, Jalapeno and Serrano
peppers, creating a sweet - heat balance that's reminiscent of an Asian
chile - garlic sauce.
Ingredients: White wine vinegar, Capsicum, onion, Roasted Capsicums
Peppers, water, vinegar, salt,
Habanero Chiles, garlic, salt, smoked paprika, and black
pepper.
Many hot
pepper sauces on the market today are made from mash, and Dave was fortunate enough in 1992 to visit the
habanero mash plant of Quetzal Foods in the appropriately named town of Los
Chiles, Costa Rica.
Do a Web search for terms like «
chile peppers,» «spicy,» «hot sauce,» or «
habanero» and stand back — you will get thousands and thousands of solid citations.
Admittedly, that's a more recent import — or actually, a
chile pepper grown for export, because worldwide demand for
habanero is rising and Mexico can't keep up.
Add the vinegar, sugar, salt, white
pepper, and the powdered
habanero chile to the puree.
There has only been one
chile pepper that I know of that has received a PVP, Plant Variety Patent, in the U.S., and that is» Red Savina
Habanero».
2 pounds grouper fillets 2 tablespoons butter Juice of 2 lemons, limes or sour oranges 2 onions sliced 4 whole fresh cayenne
chiles (or substitute 1
habanero) 4 sprigs fresh thyme Salt and
pepper to taste
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.
Habanero, poblano, aji amarillo
chiles and jalapeño
peppers dial up the spice on Latin dishes.
Ingredients: Water, sugar, bell
pepper (15.3 %), cane vinegar,
habanero chiles (5 %), glucose, lemon juice, ginger, garlic, salt, stabilizer (xanthan gum), acidity regulator (acetic acid).
Heat Level: Mild Ingredients: Water, sugar, bell
pepper (15.3 %), cane vinegar,
habanero chiles (5 %), glucose, lemon juice, ginger, garlic, salt, stabilizer (xanthan...
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.
I have
habaneros,
chiles, super
chiles and cayenne
peppers growing in pots on my patio.
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
Hi Dave: Reading your Ask Dave section on
chile varieties I noticed that you call the
habanero the hottest
pepper.
This recipe for approximately 2 pounds of
peppers works well with jalapeños, serranos, yellow wax, cherry,
habanero, or peperoncini
chiles.
Although jalapeños are the most popular
chile for smoking, many people have started to smoke dry a variety of
peppers including
habaneros, serranos, and even yellow wax varieties.
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
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.
Dave: I heard on the radio in Tennessee that North Carolina has a new crop of the hottest
chile peppers, like ten time hotter than the
habanero.
Many Caribbean curry powders and pastes lack
chile peppers; however, this nineteenth century recipe from Trinidad calls for the large red Caribbean
habanero chile, called «Congo
pepper» there.
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
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.
Chef's note: If more heat is desired, add 5 to 10 finely minced Thai bird
chiles to the
habaneros and red bell
peppers.
* 2 teaspoons cooking oil (I used organic coconut oil) * 1/4 pound fresh hot
chiles, such as Cayenne, Cherry, Fresno,
Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination of Jalapeños and Serranos), chopped * 1/4 pound fresh mild
chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet
peppers (I used sweet red
pepper), chopped * 4 cloves garlic, chopped * 2 tablespoons light brown or palm sugar (I used organic coconut sugar) * 4 tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar) * 1 tablespoon fish sauce * 1/2 cup hot water
Being one of the best tasting, most versatile
chile peppers there is, the
habanero makes a pretty fine ingredient for a plethora of great hot sauce recipe styles.
The kind of
peppers used in the preparation of hot sauces are the
Habanero, Chile de Arbol, Chipotle,
Chiles and Jalapeno;
Habanero being the hottest
pepper with the most extreme heat.
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
There are three main sauces in the Gringo Bandito lineup - the original red sauce that features
habaneros, jalapenos, and red Japanese
chile peppers (more on this later),
Scott also dispels several
chile pepper and hot sauce - related myths, and reviews both Chili Hellion Smoked
Habanero Powder and the NatureBox snack service.
Preheat your oven to 375 F. Add 3 cups of
habanero cheddar, 2 1/2 cups of
pepper jack cheese, and the chopped New Mexico
chiles to the sauce.
• 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