Type what you have

Ingredients

• ✓ habanero pepper
• button mushroom
• yellow onion
• eggplant
• olive oil
• kosher salt
• hot cherry pepper
• red bell pepper
• kosher salt
• fennel seed
• oregano
• white wine vinegar

Instructions

1. 1 Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
2. 2 Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
3. 3 Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
4. 4 Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

By John Mitzewich

Ingredients

• ✓ habanero pepper
• cayenne pepper
• jalapeno pepper
• oregano
• salt
• white sugar
• black pepper
• cinnamon
• chicken wing

Instructions

1. 1 Combine cayenne pepper, jalapeno pepper, habanero pepper, oregano, salt, sugar, black pepper, and cinnamon in a small bowl; mix well to make dry rub.
2. 2 Place chicken wings in a large resealable bag or container. Add dry rub mixture to wings; seal container and shake well until evenly distributed.
3. 3 Preheat a grill for medium heat and lightly oil the grate.
4. 4 Cook the chicken wings on the preheated grill, turning occasionally, until the chicken is well-browned and no longer pink, 15 to 20 minutes.

By kristinamarie

Ingredients

• ✓ habanero pepper
• tomato
• red onion
• cilantro
• garlic
• jalapeno pepper
• lime
• kosher salt
• cumin

Instructions

1. 1 Combine tomatoes, onion, cilantro, garlic, jalapeno, habanero, lime juice, kosher salt, and cumin in the bowl of a food processor. Process on low speed to start the chopping, then switch to pulse until you achieve the desired consistency.

By janaluwho

Ingredients

• ✓ habanero pepper
• egg
• jalapeno pepper
• mayonnaise
• mustard
• paprika

Instructions

1. 1 Place eggs into a saucepan in a single layer; add enough water to cover by at least 1 inch. Bring water to a boil over high heat. Cover and remove from the heat. Let eggs stand in water for 15 minutes. Pour out water. Cool eggs under cold running water. Peel.
2. 2 Cut eggs in half lengthwise. Remove yolks and transfer to a bowl with jalapeño, habanero, mayonnaise, and mustard. Mash together until smooth. Put yolk mixture in a pastry bag fitted with a decorative tip and squeeze into white halves. Sprinkle with paprika to garnish.

By Eric Starkey

Ingredients

• ✓ habanero pepper
• watermelon
• avocado
• red onion
• lemon juice
• parsley
• salt

Instructions

1. 1 Combine watermelon, avocado, onion, lemon juice, habanero, parsley, and salt in a bowl. Chill in the refrigerator before serving, about 15 minutes.

By Christina Slay

Ingredients

• ✓ habanero pepper
• avocado
• lime
• mango
• red onion
• cilantro
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place avocado in a serving bowl and mix with lime juice.
3. 3 Add mango, onion, habanero, cilantro, and salt; toss until evenly combined.
4. 4 Enjoy!

By Six Pack To Go

Ingredients

• ✓ habanero pepper
• olive oil
• chili powder
• garlic
• shrimp
• heavy cream
• salt
• white pepper
• baguette

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat. Add habanero peppers and garlic; fry for a few minutes to release the flavors. Add shrimp, and cook, constantly stirring until pink, about 5 minutes. Season with chili powder, salt, and pepper, stirring to evenly coat the shrimp. Stir in cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices or over pasta.

By MrGregg

Ingredients

• ✓ habanero pepper
• mango
• sweet onion
• vegetable oil
• garlic
• cilantro
• lime juice
• salt
• black pepper
• ground cumin

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly.
3. 3 Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.
4. 4 Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.

By Van Dana

Ingredients

• ✓ habanero pepper
• peach
• red onion
• lime
• brown sugar
• cinnamon
• clove
• salt
• black pepper

Instructions

1. 1 Combine peaches, red onion, lime juice, brown sugar, habanero, cinnamon, cloves, salt, and black pepper in a bowl, stirring gently to avoid bruising peaches; cover. Refrigerate to allow flavors to meld, at least 2 hours.

By It's A New Day

Ingredients

• ✓ habanero pepper
• blueberry
• onion
• tomato
• sugar
• cilantro
• lime juice
• garlic
• salt

Instructions

1. 1 Place 1 cup blueberries in a blender; cover and blend until puréed. Transfer to a bowl; set aside. Coarsely chop remaining 1 cup blueberries; add to the bowl.
2. 2 Add onion, tomatoes, sugar, habaneros, cilantro, lime juice, garlic, and salt to blueberry mixture; stir to combine.

By B_aced

Ingredients

• ✓ habanero pepper
• apricot
• shallot
• green bell pepper
• red bell pepper
• pineapple
• cherry tomato
• lime juice
• garlic
• cilantro
• cumin

Instructions

1. 1 Combine apricots, shallots, bell peppers, pineapple, cherry tomatoes, lime juice, habanero pepper, garlic, cilantro, and cumin in a bowl. Refrigerate before serving, at least 2 hours.

By Melissa Goff

Ingredients

• ✓ habanero pepper
• sour cream
• mayonnaise
• whole kernel corn
• tomato
• green onion
• cilantro
• salt
• black pepper
• cumin
• cheddar cheese

Instructions

1. 1 Combine sour cream and mayonnaise together in a bowl.
2. 2 Combine corn, diced tomatoes, green onions, cilantro, salt, black pepper, and cumin in a separate bowl; stir in sour cream mixture. Fold in Cheddar cheese.

By Yoly

Ingredients

• ✓ habanero pepper
• jalapeno pepper
• onion
• garlic
• sugar
• salt
• black pepper
• green chile pepper
• cilantro
• lime
• tomato

Instructions

1. 1 Gather the ingredients.
2. 2 Roast jalapeños over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
3. 3 Place jalapeños, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
4. 4 Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

By Tenille Wasemiller

Ingredients

• ✓ habanero pepper
• garlic
• peach
• white vinegar
• molasses
• honey
• brown sugar
• brown mustard
• paprika
• salt
• black pepper
• cumin
• liquid smoke
• coriander
• ginger
• allspice

Instructions

1. 1 Place habaneros and garlic in a blender; blend until chiles are finely chopped. Add peaches, vinegar, molasses, honey, brown sugar, mustard, paprika, salt, black pepper, cumin, liquid smoke, coriander, ginger, and allspice; blend until smooth.

By carrd

Ingredients

• ✓ habanero pepper
• shrimp
• red onion
• cilantro
• jalapeno pepper
• garlic
• tomato juice
• clam juice
• lime juice
• ketchup
• horseradish
• hot pepper sauce
• salt
• avocado

Instructions

1. 1 Combine shrimp, onion, cilantro, jalapeño, habanero, and garlic in a large bowl; stir in tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot sauce. Season with salt, then fold in avocado.
2. 2 Cover bowl with plastic wrap. Refrigerate before serving for 2 to 3 hours.

By Rich

Ingredients

• ✓ habanero pepper
• orange juice
• lemon juice
• lime juice
• salt
• black pepper
• thyme
• garlic
• ginger
• curry powder
• allspice
• nutmeg
• cinnamon
• vegetable oil
• chicken wing

Instructions

1. 1 Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. 3 Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
4. 4 Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

By BencyCooks

Ingredients

• ✓ habanero pepper
• cooking spray
• chicken wing drumette
• nutmeg
• cumin
• cinnamon
• thyme
• allspice
• black pepper
• salt
• vegetable oil
• brown sugar
• thyme
• garlic
• soy sauce
• lime juice
• green onion
• yellow onion

Instructions

1. 1 Place yellow onion, habanero peppers, green onions, lime juice, soy sauce, garlic, fresh thyme, brown sugar, oil, salt, black pepper, allspice, dried thyme, cinnamon, cumin, and nutmeg into a blender. Blend until marinade is completely smooth.
2. 2 Place chicken drumettes into a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours to overnight.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
4. 4 Arrange chicken evenly on the prepared baking sheet; reserve marinade in the bowl.
5. 5 Bake in the preheated oven for 25 minutes. Brush 1/2 of the reserved marinade onto chicken, then turn over. Bake for 15 minutes.
6. 6 Turn chicken over and brush with remaining reserved marinade. Continue baking until tender and caramelized, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Rest chicken on the baking sheet for 5 minutes before removing to a serving platter.

By John Mitzewich

Ingredients

• ✓ habanero pepper
• water
• sugar

Instructions

1. 1 Bring water to a boil in a saucepan. Slowly stir sugar into boiling water until sugar is dissolved, 2 to 3 minutes. Add habanero peppers to sugar-water mixture, reduce heat to medium-low, and simmer until syrup is thickened and pepper has slightly colored the syrup, about 15 minutes.
2. 2 Remove saucepan from heat and let syrup cool, about 1 hour. Remove peppers from syrup and store syrup in a glass jar.

By Muffy

Ingredients

• ✓ habanero pepper
• white sugar
• butter
• vanilla extract
• egg
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, mix the peppers, sugar, butter, vanilla, and eggs. Beat until smooth. In a separate bowl, sift together the flour, baking soda, and salt. Stir into the pepper mixture just until combined. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. 3 Bake 10 minutes in the preheated oven, or until golden brown. Cool on wire racks.

By RALEIGHL

Ingredients

• ✓ habanero pepper
• chicken breast
• sriracha sauce
• butter
• paprika
• black pepper

Instructions

1. 1 Combine chicken, sriracha sauce, habanero peppers, butter, paprika, and black pepper together in a resealable container. Marinate in the refrigerator, 4 to 5 hours.
2. 2 Preheat grill for high heat and lightly oil the grate. Lay a sheet of aluminum foil over the grill and cut slits into it.
3. 3 Place the marinated chicken on the aluminum-foil lined grill. Cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By David Vincent

Ingredients

• ✓ habanero pepper
• pineapple
• balsamic vinegar
• molasses
• garlic powder
• onion powder
• worcestershire sauce
• liquid smoke

Instructions

1. 1 Blend habanero peppers and pineapple in a blender or food processor until smooth; pour into a saucepan. Add balsamic vinegar, molasses, garlic powder, onion powder, Worcestershire sauce, and liquid smoke flavoring; stir well.
2. 2 Simmer sauce until it reaches the desired consistency, 20 to 30 minutes.

By Audrey J Ross

Ingredients

• ✓ habanero pepper
• malt vinegar
• soy sauce
• water
• sugar
• garlic
• cilantro

Instructions

1. 1 Combine the malt vinegar, soy sauce, water, and sugar together in a small saucepan over high heat; bring to a boil, and immediately remove from heat.
2. 2 Combine the garlic, cilantro, and habanero pepper together in a bowl; pour the malt vinegar mixture over the garlic mixture, and allow to steep for 5 minutes before serving.

By Chris Breese

Ingredients

• ✓ habanero pepper
• ground beef
• garlic
• jalapeno pepper
• poblano pepper
• red pepper flakes
• cilantro
• cumin

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together the beef, garlic, jalapeno peppers, poblano pepper, habanero pepper, red pepper flakes, cilantro, and cumin. Form into burger patties.
3. 3 Lightly oil the grill grate. Place burgers on grill, and cook for 5 minutes per side, or until well done.

By Maryellen

Ingredients

• ✓ habanero pepper
• mango
• onion
• green onion
• garlic
• vinegar
• lime
• vegetable oil
• mustard powder
• salt
• curry powder
• lime zest

Instructions

1. 1 Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

By Trini

Ingredients

• ✓ habanero pepper
• tomato sauce
• onion
• garlic
• cilantro
• tomato paste
• ketchup
• honey
• brown sugar
• white vinegar

Instructions

1. 1 Blend tomato sauce, onion, habanero peppers, garlic, and cilantro in a blender until smooth. Add tomato paste, ketchup, honey, brown sugar, and white vinegar; blend again.
2. 2 Transfer sauce to a saucepan; cook over medium heat until thick, 30 to 35 minutes. Stir occasionally.

By jaqpink

Ingredients

• ✓ habanero pepper
• hot red pepper
• red wine
• pomegranate juice
• lemon juice
• fruit pectin
• fruit pectin
• butter
• white sugar

Instructions

1. 1 Place red pepper and Malbec wine in a blender, while wearing gloves; blend until smooth. Transfer to a large stockpot. Blend habanero pepper, pomegranate juice, and lemon juice in blender until smooth; add to stockpot. Stir all the pectin and butter into pepper mixture. Bring to a rolling boil; stir in sugar. Continually stir until sugar is dissolved, 2 minutes. Remove from heat, stir for 5 minutes, and skim foam off the top.
2. 2 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By runsanity

Ingredients

• ✓ habanero pepper
• pineapple
• ginger
• brown sugar
• cinnamon
• water

Instructions

1. 1 Chop pineapple into small segments, including the rind. You can remove the woody core from the segments if you wish. Add to a large container, e.g. a Mason jar with only a flat lid. The container needs to be able to expel the gas that will build up during fermentation, but also needs to be somewhat airtight to prevent the formation of vinegar.
2. 2 Crush ginger slightly with the side of a knife to open it up. Add ginger, brown sugar, habanero peppers, cinnamon, and water to the container. Stir to combine, cover, and let stand for 2 days in a warm place until mixture slightly fizzy and warm to the touch.
3. 3 Strain mixture through a fine-meshed sieve into fermentation-grade bottles. Cover and store in your refrigerator. Enjoy for up to 1 week. Tepache may continue to carbonate in the bottles while stored and explode if left too long.

By vegefood

Ingredients

• ✓ habanero pepper
• coconut oil
• jalapeno pepper
• onion
• garlic
• lime
• salt
• watermelon juice
• mango
• vinegar

Instructions

1. 1 Heat coconut oil in a medium glass- or enamel-lined saucepan over high heat. Add jalapenos, habanero peppers, onion, garlic, lime juice, and salt. Saute mixture for 5 minutes; reduce heat to a simmer. Stir in watermelon juice and mango and cook, stirring often, for 20 minutes. Remove from heat and let mixture cool to room temperature, 15 to 30 minutes.
2. 2 Transfer mixture to a food processor and puree until smooth. With processor running, slowly add vinegar until combined. Pour sauce into a clean jar with a tight lid.

By Austin Highley

Ingredients

• ✓ habanero pepper
• salt
• carrot
• onion
• garlic
• olive oil
• white vinegar

Instructions

1. 1 Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
2. 2 Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
3. 3 Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
5. 5 Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
6. 6 Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.

By Russell

Ingredients

• ✓ habanero pepper
• butter
• sweet onion
• brown sugar
• salt
• black pepper

Instructions

1. 1 Heat 2 tablespoons butter in a skillet over medium heat. Stir onion, habanero pepper, brown sugar, salt, and pepper into hot butter; cook and stir until onions turn translucent and soften, 5 to 8 minutes.
2. 2 Stir 1 tablespoon butter into onion mixture and continue to cook and stir until onion caramelizes, 5 to 10 minutes. Remove onions from pan and top with remaining 1 tablespoon butter.

By Doug Matthews