Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ habanero pepper
• garlic
• salt
• sriracha sauce
• egg
• chicken breast
• rice flour
• vegetable oil

Instructions

1. 1 Combine habanero peppers, garlic, and salt in a mortar and pestle; mash into a fine paste. Whisk in Sriracha and egg to combine; set aside.
2. 2 Remove tenderloins from breasts; slice each remaining breast in half lengthwise, cutting at a 45-degree angle to create two relatively equal strips.
3. 3 Place all 6 chicken strips on a plate; generously dust all sides with rice flour until completely covered.
4. 4 Pour habanero mixture over chicken strips using tongs to make sure each chicken strip is evenly coated and that there are no dry spots. Wrap the plate in plastic wrap; marinate in the refrigerator 2 to 12 hours.
5. 5 Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in centers, about 3 minutes per side. Serve immediately.

By John Mitzewich

Ingredients

• ✓ habanero pepper
• butter
• peach
• brown sugar
• cinnamon
• vanilla ice cream
• jalapeno peanut brittle
• habanero peanut brittle

Instructions

1. 1 Melt butter in a large skillet over medium-low heat. Add habaneros; cook and stir 5 to 8 minutes. Discard habaneros; stir peaches into butter. Increase heat to medium-high. Cook and stir until peaches begin to sizzle, then stir in brown sugar and cinnamon; cook and stir until peaches are tender and sugar turns into a golden brown glaze, 3 to 5 minutes more.
2. 2 Spoon peaches into individual bowls. Scoop ice cream over peaches; sprinkle with peanut brittle.

By carpenterdave

Ingredients

• ✓ habanero pepper
• onion
• green onion
• ginger
• garlic
• apple cider
• white vinegar
• soy sauce
• olive oil
• brown sugar
• mustard seed
• salt
• black pepper
• thyme
• allspice
• nutmeg
• cinnamon
• wood chip
• pork tenderloin

Instructions

1. 1 Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
2. 2 Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
3. 3 Preheat grill for medium-high heat.
4. 4 Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
5. 5 Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

By VAGRILL

Ingredients

• ✓ habanero pepper
• peach
• white sugar
• brown sugar
• whiskey
• cider vinegar
• lemon juice
• white vinegar
• jar

Instructions

1. 1 Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
2. 2 Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
3. 3 Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.

By Brad Jones

Ingredients

• ✓ habanero pepper
• pineapple
• white sugar
• apple cider vinegar
• salt
• red bell pepper
• carrot
• fruit pectin

Instructions

1. 1 Drain pineapple well, reserving 1/2 cup pineapple juice.
2. 2 Inspect eight 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on a kitchen towel or wooden board.
3. 3 Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
4. 4 Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
5. 5 Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on a kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. The tops of your jars should pop as they start to cool and seal.

By bsmizzel

Ingredients

• ✓ habanero pepper
• vinegar
• green bell pepper
• white sugar
• raspberry
• pectin
• canning jar
• lid
• ring

Instructions

1. 1 Combine vinegar, bell pepper, and habaneros in a blender; blend until smooth. Transfer pepper mixture to a large stockpot.
2. 2 Stir sugar, raspberries, and pectin into pepper mixture; bring to a boil. Cook and stir until smooth and sugar is dissolved, about 5 minutes.
3. 3 Inspect five 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack jam into hot, sterilized jars, filling to ¼ inch of top. Run a knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil; add jars 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, and process for 15 minutes.
6. 6 Transfer jars to a cloth-covered or wood surface, several inches apart. Cool.
7. 7 Press tops of each lid with a finger, ensuring that seals are tight (lids should not move up or down at all). Store in a cool, dark area.

By Chokolate911

Ingredients

• ✓ habanero pepper
• canning jar
• lid
• ring
• white sugar
• cider vinegar
• carrot
• red bell pepper
• liquid pectin

Instructions

1. 1 Inspect 8 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar and vinegar in a saucepan over medium-high heat; cook and stir until sugar is dissolved. Stir in carrot and bell pepper; bring to a boil. Reduce heat to medium; simmer, 5 minutes. Stir in habaneros; simmer 5 minutes more. Stir in pectin; boil for 1 minute, stirring constantly. Skim and discard any foam from jelly.
3. 3 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 4 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Lunasea

Ingredients

• ✓ habanero pepper
• olive oil
• onion
• garlic
• lime juice
• brown sugar
• apple cider vinegar
• tequila
• salt
• mustard powder
• allspice

Instructions

1. 1 Wear gloves to remove stems and seeds from habanero peppers.
2. 2 Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in the hot skillet until onion is translucent, about 5 minutes.
3. 3 Combine onion mixture, habanero peppers, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender. Purée until smooth.

By Jordan VanDijk

Ingredients

• ✓ habanero pepper
• jalapeno pepper
• cheddar cheese
• bread crumb
• goat cheese
• worcestershire sauce
• cilantro
• egg
• bread crumb
• green onion
• garlic
• orange bell pepper
• red bell pepper
• green bell pepper
• mushroom
• tomato
• ground sirloin

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine the sirloin, tomato, mushrooms, green bell pepper, red bell pepper, orange bell pepper, garlic, green onion, 1/2 cup bread crumbs, egg, cilantro, and Worcestershire sauce in a large mixing bowl; mix together with your hands until evenly incorporated. Shape the mixture into a cylinder about the size of a loaf pan. Create a center channel in the loaf; load the goat cheese and diced habanero pepper into the middle of the channel and roll it up, folding the cheese and pepper into the center of the loaf. Place the loaf into a loaf pan. Sprinkle 1/4 cup bread crumbs over the top of the loaf. Place the Cheddar cheese slices around the edges of the pan. Arrange the jalapeno pepper slices on the top of the loaf.
3. 3 Bake the meat loaf in the preheated oven until cooked completely through and no longer pink, about 1 hour. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow to rest 7 to 10 minutes before slicing to serve.

By AnimalsTasteGood

Ingredients

• ✓ habanero pepper
• mango
• peach
• butter
• garlic
• brown sugar
• worcestershire sauce
• ginger root
• salt
• black pepper

Instructions

1. 1 Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
2. 2 Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.

By Zack Frostic