This is one of our favorites and it’s on sale at Amazon. Castillo Habanero Hot Sauce Red, 5-Ounce Bottles (Pack of 24)

Kick Butt Chicken
Recipe Type: Main
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
You want love in a pan. Here’s love in a pan baby.
  • 4 chicken breasts
  • 1 red bell pepper, chopped
  • 1 habanero, minced
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 cup cheddar cheese, grated
  • 3 tbsp flour
  • 1 1/2 cup milk
  • 1 tsp mustard powder
  • 1/8 tsp nutmeg
  1. Preheat oven to 350F. Put chicken in a pan and season with salt and pepper. Sauté veggies and habanero in oil. Pour over chicken and bake for 20 minutes. Heat the butter and add the garlic, cook for a minute and add flour and mustard, cook for 3-4 minutes, pour in milk while constantly stirring. Season with salt and pepper and a dash of nutmeg. When chicken is done, pour over cheese mixture and broil for 5 minutes until golden. Serve with rice or noodles and don’t go near the scale for at least a week!


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Although the name suggests they are “from Havana,” Habanero peppers are believed to have originated in the Caribbean and/or South America.



2 Tablespoons Olive Oil
2 Medium Shallotts, chopped
5 Habaneros, chopped  (or more, how brave are YOU?)
1 Green Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Red Bell Pepper, chopped (see the color thing we’re gong for)
4 Cloves of Garlic, minced
2 Teaspoons Ground Cumin
1 Can of Red Kidney Beans, drained
1 Can of Cannellini Beans, drained
1 Can of Black Beans, drained
1/2 Chipotle Pepper
2 28oz Cans of crushed

Heat 2 tablespoons of olive oil in a saucepan and add onion and bell peppers.  Cook 10 minutes.  Add garlic, cumin, and habaneros, cook for 5 more minutes.   Add everything else, bring to a boil, then simmer for 30 minutes.  Feel the heat my friend.  Feel the heat.

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Why does everyone love Franks Hot Sauce?  All we know is you can put it on just about everything and it is the main ingredient in the best buffalo chicken dip recipe.  Ok- so there are no habaneros in this hot sauce but it does feature the habas cousin, Mr. Cayenne…so we’re good with it!



A general rule of thumb is, the smaller the habanero, the HOTTER!!!!!


1 tablespoon flour
1 tablespoon butter
2 cups heavy cream
1 cup Monterey jack cheese, shredded
3 ounces sharp cheddar cheese, shredded
1/4 to 1 habanero (depending on how hot you want it!), diced
1 plum tomato, diced
1 teaspoon Worcestershire sauce

Melt butter over low heat.  Add habanero, cook for 2 minutes.  Stir in flour and cook for a couple minutes until golden (not browned).  Stir in cream and cook 3-5 minutes stirring frequently until thicker.  Don’t boil!  Stir in cheese.  Add tomato, worchestershire and salt to taste.  Serve with torilla chips.  Enjoy!


The Scoville scale is a measurement in heat units created by American pharmacist Wilbur Scoville in 1912.  Basically, it’s a numerical rating to determine how hot each pepper is.   The actual number of Scoville heat units indicates the amount of Capsaicin in each pepper.  Capsaicin is the natural chemical found in hot peppers that hits the mucous membranes and fills your mouth with love.  HA!  The habanero is the hottest natural pepper.




Penne Perfection
Author: Saucy Bugger
Cook time: 30 mins
Total time: 30 mins
Serves: 4
Perfection on a plate.
  • 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)
  • 1/2 cup cream
  • 1 cup freshly grated parmigiano-reggiano cheese
  1. 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
Pizza dough
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)

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Habanero Hot Pepper Authority