Type what you have

Ingredients

• ✓ habanero pepper
• white vinegar
• water
• white sugar
• salt
• mustard seed
• dill
• black peppercorn
• habanero pepper flakes
• garlic
• avocado

Instructions

1. 1 Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
2. 2 Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
3. 3 Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.

By Buckwheat Queen

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
• achiote seed
• cumin seed
• black peppercorn
• allspice berry
• clove
• orange juice
• white vinegar
• garlic
• salt
• lemon
• tequila

Instructions

1. 1 With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
2. 2 In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

By LiberallyGillian

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
• jalapeno pepper
• fresno chile pepper
• water
• vinegar
• sweet onion
• brown sugar
• garlic powder
• liquid smoke
• salt

Instructions

1. 1 Blend together habanero peppers, jalapeño peppers, and Fresno peppers in a blender on the 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again.
2. 2 Pour chile sauce into a sterilized glass container with a tight seal. Refrigerate for 8 hours to overnight.

By Thomas Michael Hyland

Ingredients

• ✓ habanero pepper
• corn kernel
• egg
• water
• honey
• all-purpose flour
• butter
• cornmeal
• salt
• baking powder

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
2. 2 Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth.
3. 3 Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
4. 4 Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
5. 5 Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.
6. 6 Let cool until warm or room temperature before garnishing and serving.

By John Mitzewich

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
• chicken
• tomato
• green bell pepper
• onion
• jalapeno pepper
• taco seasoning mix
• canola oil
• flour tortilla

Instructions

1. 1 Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
2. 2 Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
3. 3 Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
4. 4 Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.

By smellow

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
• peach
• red onion
• peach
• cilantro
• tequila
• lime juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine canned peaches, onion, fresh peach, habaneros, and cilantro in a bowl. Stir in tequila, lime juice, and olive oil to coat; season with salt and black pepper. Cover the bowl with plastic wrap; refrigerate before serving, 8 hours to overnight.

By Ron B

Ingredients

• ✓ habanero pepper
• sweet onion
• jalapeno pepper
• garlic
• olive oil
• tomato
• cilantro
• lime
• cumin
• seasoned salt

Instructions

1. 1 Preheat a smoker grill for 200 degrees F (95 degrees C). Add water to the bowl and wood chips to the side tray according to manufacturer's directions.
2. 2 Place onion, jalapeno peppers, habanero peppers, and garlic in an aluminum roasting pan small enough to fit into your smoker. Drizzle with olive oil, stirring to completely cover.
3. 3 Place the roasting pan into the preheated smoker. Smoke, using 1 to 2 pans of wood chips, until vegetables are tender but not dried out, about 1 to 2 hours.
4. 4 Meanwhile, place tomatoes in a large glass bowl. Add cilantro, lime juice, lime pulp, cumin, and seasoned salt. Mix to combine, cover, and refrigerate.
5. 5 Add smoked vegetables to the tomato mixture, stir to combine, and return to refrigerator to marinate for at least 30 minutes.

By Joel

Ingredients

• ✓ habanero pepper
• olive oil
• carrot
• onion
• garlic
• tomato
• water
• lime juice
• white vinegar
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add carrots, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Remove from heat.
2. 2 Transfer vegetables to a blender. Add habanero peppers, tomato, water, lime juice, and vinegar; blend until smooth. Season with salt and pepper.
3. 3 Transfer mixture to a saucepan and simmer over medium-low heat until a bit thicker, about 3 to 5 minutes.

By Jim

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
• pork shoulder roast
• pepper soda
• garlic powder
• salt
• black pepper
• brown sugar
• green chile
• salsa verde
• salt
• black pepper

Instructions

1. 1 Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. 2 Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
3. 3 Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
4. 4 Cover and cook on Low until flavors are absorbed, about 1 hour.

By jackson187

Ingredients

• ✓ habanero pepper
• red onion
• lime
• salt
• guajillo chile pepper
• vegetable oil
• salt
• pepper
• pork shoulder
• orange juice
• vinegar
• garlic
• achiote paste

Instructions

1. 1 Combine onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking pork. Use rubber gloves when preparing habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
2. 2 Place guajillo peppers in a bowl; pour enough hot water over peppers to cover. Allow to soak until peppers are softened, about 10 minutes.
3. 3 Heat oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in hot oil until completely browned, 15 to 20 minutes. Transfer pork to a slow cooker.
4. 4 Combine guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour sauce over pork cubes in the slow cooker.
5. 5 Cook on High until pork easily falls apart, 6 to 8 hours. Remove pork to a serving dish and shred with 2 forks. Pour achiote sauce over shredded pork. To serve, top with the onion-habanero salsa.

By gem

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
• pork butt roast
• achiote paste
• orange juice
• lemon juice
• cumin
• paprika
• chili powder
• coriander
• salt
• pepper
• red wine vinegar
• red onion

Instructions

1. 1 Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
3. 3 Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
4. 4 While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

By TAWMTHEBOMB

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
• chicken breast
• salt
• cumin
• paprika
• chili powder
• cayenne pepper
• tomato
• onion
• jalapeno pepper
• garlic
• lime
• corn tortilla

Instructions

1. 1 Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
2. 2 Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
3. 3 Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.

By Brendan Dailey

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
• 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
• 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
• 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
• 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