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!
|Lovely Hab Hot Sauce||
- 12 habaneros (12? Did they say TWELVE). Yes, 12
- 1 onion, diced
- 1 1/2 cups carrots, diced
- 2 cups white vinegar
- 1/2 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.
1 Mango -peeled, seeded, and diced
1 Cup white wine vinegar
1 Tbsp Dijon mustard
4 Tbsp lime juice
1 Tbsp brown sugar
1 clove garlic – minced
1 habanero pepper, seeded and minced
3 Tbsp cilantro, chopped
Sea salt to taste
Peel and seed the mango, cut half into a small dice and set aside. Place the other half of the mango into a blender and add the next 6 ingredients and blend 10 seconds. Add the cilantro and remainingmango into dressing and stir. Add salt to taste and cover and refrigerate until needed.
Courtesy Habanero Grill
Yes- my friend, Habanero Cycles. Ok- so based on that name alone, you know there is a certain level of awesomeness. When we checked out the bikes online and started researching the company- we found out just how right we were. These are the best bikes you can buy. And oh yeah- they have a amazing Hot wing recipe that we’re trying this weekend.
4 boneless skinless chicken breasts
1 cup sharp cheddar cheese, grated
3 green onions, sliced
1 habanero, diced
6 pieces of bacon
1 tb olive oil
2 tb butter
2 tb flour
1 cup milk
2 tb grain mustard
salt and pepper to taste
Preheat oven to 400
Pound out chicken breasts and season w/salt and pepper.
Cover with cheese and onions and roll ’em up.
Wrap with bacon (come on…does this look crazy good or what???!!). Toothpick the suckers so they dont fall apart.
Heat oil in skillet, medium-high heat. Brown chicken on all sides (don’t try to cook through). Place chicken on baking sheet and cook for 10 minutes.
Melt butter (don’t you dare rinse that skillet). Add habanero and coo for 3-5 minutes.
Stir in flour, cook a couple minutes. Whisk in milk, then mustard, salt and pepper.
Let chicken rest for 5 minutes, then cut in half and pour sauce over.
The smile you’ll have on that first bite is priceless. mmmmmmmmm
We love veggies but believe me- the kids will lick the casa roll dish even if they DON’T!
|Hot Top Casa Roll||
- 2 cups Frozen broccoli
- 1/2 cup mayo
- 1 cup frozen corn
- 1 cup white rice (browns fine- just add 30 minutes on stove top)
- 1 cup carrots, chopped roughly ( into bites about the sane size as the broccoli)
- 1 cup peas
- 2 teaspoons onion salt
- 2 teaspoons garlic salt
- 1 red onion
- 1 habanero, stem removed
- 1 1/2 cups cheddar cheese
- 2 hamburger rolls
- 2 large cloves of garlic
- Put the rice and carrots in a pot, add salt and enough water to cover plus an inch and bring to a boil. Cover, cook for 15 minutes. In a food processor add the cheese, rolls, habanero and garlic plus a tespoon of salt. Pulse and grind ‘er down for a couple of minutes (not too much now- you want large bread crumb sized) and put aside. In a large bowl add the broccoli, mayo, corn, peas, onion salt, garlic salt, onion, and rice and carrots (drained-if theres any water left). Mix it well, dump into a caserole dish and sprinkle with the cheese topping, Bake at 400 for 50 mintues. Who’s your mama?