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.
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.
- 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 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.