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
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Cook time: 
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Serves: 4
 
Perfection on a plate.
Ingredients
  • 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
Instructions
  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.

 

YUM
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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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!”

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Hot Flake Quiche
 
I wish I could describe how fantastic this is. Using the phyllo dough instead of a regular pie crust is hands down the only way I'll ever do this from now on. It's easier, faster and better (x10).
Ingredients
  • ½ a habanero
  • 1¼ cup heavy cream
  • Three egg yolks
  • One whole egg
  • Salt
  • 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
Instructions
  1. Cook that hab in olive oil for a few minutes (just to take off the edge and develop he flavors) and let it cool.
  2. 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.
  3. 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).
  4. Bake for 35 minutes at 370, EAT!

 

 

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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!

 

5.0 from 1 reviews
Lovely Hab Hot Sauce
 
This is a basic, delicious habanero hot sauce that allows the true hab flavors to shine through.
Ingredients
  • 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
Instructions
  1. Put everything EXCEPT habaneros in a sauce pan and bring to a boil. Simmer for 12 minutes (carrots will be soft).
  2. Cut off stem of habs, put in blender or food processor , add sauce mixture and puree.
  3. Strain (if desired) bottle (definitely do this) and enjoy (you will).

 

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Habanero Hot Pepper Authority