- 1-2 tablespoons olive oil
- 2 slices prosciutto, chopped
- 5 garlic cloves, minced (1 if you have a meeting in the morning)
- 1 teaspoon red pepper flakes
- 1 pound box penne
- 1-3 habaneros (depends on the level of perfection you’d like to achieve)
- ½ cup cream
- 1 cup freshly grated parmigiano-reggiano cheese
- Bring a large salted pot of water to a boil. Cook the pasta al dente, reserve a cup of liquid before draining. Meanwhile, cook garlic, prosciutto, pepper flakes and habaneros in oil for a couple of minutes. Add a bit of reserved liquid to stop the garlic from cooking before it browns. Add all other ingredients including pasta. Add enough liquid to thin the sauce. Salt, pepper, perfection my friend.
4 Roma tomatoes, thinly sliced
10 Roma tomatoes, chopped
1-2 habaneros, thinly sliced
1 tablespoon minced garlic
8 ounces shredded Mozzarella cheese
1 tsp Oregano
1/4 cup basil chopped
Preheat oven to 500 Cook (the 10) tomatoes 5 minutes on med-high.Pour sauce over pizza crust.Top with Roma tomato slices and habaneros, basil, garlic, mozzarella and dried oreganoCook until golden brown (15-20 minutes)
6 chicken breasts
1 teaspoon ground cumin
1 tablespoon garam masala (Indian spice)
6 medium cloves garlic, crushed then chopped
3 tablespoons olive oil
1/4 teaspoon course salt
1 tablespoon lemon juice
2 habanero (less or more depending on your heat preference) diced
1 8-ounce container of Greek yogurt
Mix it all up and marinate the chicken in this lovely blend overnight if possible. The longer the better. I don’t mean like a month…but you know, a couple days is better! Grill on medium or cook 20 minutes at 450 in the oven. Serve over rice or with a salad. As the late Julie Childs would say, “Bon Appetit!”
- ½ a habanero
- 1¼ cup heavy cream
- Three egg yolks
- One whole egg
- ¼ cup parm cheese
- ½ cup sharp cheddar
- ½ package of phyllo dough
- Butter bottom of pie dish, lay in phyllo dough
- 370 for 35 minutes
- Cook that hab in olive oil for a few minutes (just to take off the edge and develop he flavors) and let it cool.
- Butter the bottom of a pie pan and lay i the phyllo dough (all the layers- just do it). Fold over any edges hanging off.
- In a bowl mix the other ingredients until the eggs are beaten well. At this point you COULD add other things like ham etc. be careful not to add anything that will make it soupy (frozen spinach, fresh veggies etc. You can cook off the water in the habaneros then add to the mixture once its cooled).
- Bake for 35 minutes at 370, EAT!
The habanero pepper is 85 centuries old. How hot is it? These habaneros from Yucatan come in at 200,000 – 300,000 Scoville heat units. Runner up to the Red Savina habanero pepper at 350,000 – 550,000 units. For some perspective, the Tabasco pepper is 30,000 – 50,000 while the weak jalapeno is 3,500 – 4,000 Scoville heat units. Ooooo la la!
- 12 habaneros (12? Did they say TWELVE). Yes, 12
- 1 onion, diced
- 1½ cups carrots, diced
- 2 cups white vinegar
- ½ cup lime juice
- 5 garlic cloves minced
- 1 tsp salt
- Put everything EXCEPT habaneros in a sauce pan and bring to a boil. Simmer for 12 minutes (carrots will be soft).
- Cut off stem of habs, put in blender or food processor , add sauce mixture and puree.
- Strain (if desired) bottle (definitely do this) and enjoy (you will).
“This is a favorite in our family. Even the vegetarians drool over this one! What’s not to love? The tomatoes and beef slow cooked together with mushrooms (optional) and habaneros is just heaven…then the sour cream finish…did I mention that habanero??? It’s the reason to make this dish. My oh my. I think I had 4 glasses of wine, then started cooking!!!!
2 -3 lbs sirloin ( cut into strips)
1/2 cup flour
1/4 cup butter
1 habanero diced
1 1/2 cups chopped onions (or shallots if you want to fancy it up and add mad flavor)
1 cup mushrooms (optional)
salt and pepper
1 (28 ounce) cans Italian whole tomatoes ( squished in hand or roughly chopped)
1/4 sherry wine
16 ounces small sour cream
egg noodles or rice
Dredge sirloin in flour. Brown sirloin in 1/2 the butter in skillet over medium-high heat (in batches). Use other half of butter as necessary to brown meat. Use all the butter.Remove meat and add onions, and mushrooms and habanero. Add tomatoes, sherry and salt and pepper to taste. Bring to a boil. Reduce heat to low, cover for an hour or hour and a half until meat is so yummy and tender. Remove from heat, stir in sour cream and adjust seasonings –Serve over egg noodles or rice. There will be no left overs.
The habaneros shape ranges from orange lanterns to small berries to long 5 inch pods.
2 cans red beans (drained)
1 cup white rice (if you use brown, add 30 minutes to cooking time and plus 2 inches of water)
2 shallots chopped
1 habanero diced
1/2 cup chives chopped
stock to cover + an inch (no broth in a box please – home made or water)
1 tablespoon oregano
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
Add shallots to oil and cook until starting to brown. Add habanero, beans and rice and cook for a couple more minutes.Add butter, chives, oregano, salt and pepper and enough stock to cover plus one inch. Bring to a boil, then reduce, cover and cook for 25 minutes.
The Habanero Hot Pepper AuthorityWelcome to the hottest destination on the web (get it - "hottest??!!!"). Ok, you can stop laughing now! On these pages you'll find the best habanero recipes (all easily printable), fun facts, great products and wonderful comments from people like you. Below is a list of the latest habascoop and categories. Go ahead, click one, we dare you!
What could happen?This is why you never eat habaneros raw! He DOES live!
Means "from Havana" (Cuba).
Although they may not actually be.
Most agree, habanero peppers are the most flavorful. And if they DON'T agree, send them to us and we'll straighten them out.
They are green (unripe) red, orange, white, brown and sometimes pink.
Most habaneros rate 200,000 to 300,000 Scoville heat units. THIS IS HOT MY FRIEND!
Nothing matches the habaneros flavor or aroma.
More "HOT" facts:
Almost all mammals find habaneros hot, but birds do not. really.
You can preserve by 1) making jam, 2) drying (all heat-no flavor), 3) freezing or 4) pickling.
Habaneros are the hottest NATURAL pepper (The Naga Viper is hotter but is a hybrid-man made).
Today they are mostly grown in Mexico, Panama, Belize, Columbia, Costa Rica, Idaho, Texas and California.
Mexico eats the most habaneros.
Most habaneros rate 200,000 to 300,000 Scoville heat units.
In recipes 5 jalapenos = 1 habanero
Most people think the seeds are the hottest part of a pepper. The heat is actually produced by a substance called capsaicin, near the skin (inner wall) of the habanero.