Type what you have

Ingredients

• ✓ habanero chile
• oregano
• black pepper
• sea salt
• white vinegar
• lemon juice
• water
• red onion
• water
• lard
• black pepper
• salt
• pork shoulder roast
• oregano
• black pepper
• garlic
• salt
• white vinegar
• achiote paste
• lemon juice
• onion
• orange juice

Instructions

1. 1 Place orange juice, white onion, ½ cup lemon juice, achiote paste, ¼ cup white vinegar, 2 tablespoons salt, garlic, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend until marinade is smooth.
2. 2 Rub pork with salt and black pepper; place in a pressure cooker. Add lard; pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat over high heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low until regulator is gently rocking. Cook from the start of the whistling sound for 45 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter; reserve cooking juices in pressure cooker.
3. 3 Prepare habanero sauce while pork is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1 cup warm water, ¼ cup lemon juice, and ¼ cup white vinegar. Season with sea salt, black pepper, and dried oregano; stir until well combined.
4. 4 Shred pork with 2 forks; return to the pressure cooker. Bring to a boil over medium-high heat; cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

By Chef Gaby Cervello

Ingredients

• ✓ habanero chile
• salt
• mayonnaise
• horseradish
• lemon juice
• apple cider vinegar
• white pepper
• garlic powder
• swordfish steak
• olive oil
• salt
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Crush the habanero and kosher salt into a fine paste with a mortar and pestle.
3. 3 Whisk in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
4. 4 Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
5. 5 Preheat a charcoal grill until coals are very hot.
6. 6 Coat filets on both sides with olive oil and season with salt.
7. 7 Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
8. 8 Plate fish as desired and top with white hot sauce and green onions.

By John Mitzewich

Ingredients

• ✓ habanero chile
• tomato
• red jwala chile
• water
• clove
• black pepper
• cinnamon
• cardamom
• turmeric
• fenugreek
• ginger
• coriander
• cumin
• red chile pepper
• fennel seed
• chicken breast
• ginger
• garlic
• red onion
• ghee

Instructions

1. 1 Heat ghee in a large heavy skillet over medium heat and cook and stir red onion in the hot butter until starting to brown, about 8 minutes; stir in garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 more minute. Stir in chicken pieces and cook and stir until lightly golden brown, about 10 more minutes.
2. 2 Mix ground fennel, lal mirchi, cumin, coriander, ground ginger, fenugreek, turmeric, cardamom, cinnamon, cloves, and black pepper in a bowl with 1 to 2 tablespoons water or as needed to make a paste; stir into the chicken and fry spice paste for 2 minutes. Pour in remaining 1/4 cup water and fry the spices and chicken until the water has almost evaporated, 7 to 8 minutes, stirring constantly to prevent spices from burning.
3. 3 Mix in jwala chiles, habanero chiles, and tomatoes; cook, stirring often, until tomatoes are softened and start to break apart, about 10 minutes. If chicken is still slightly pink inside, stir in more water, a tablespoon at a time, and cook until water has evaporated and chicken is cooked through.

By Loving The Alien

Ingredients

• ✓ habanero chile
• oregano
• peppercorn
• salt
• lime
• orange
• water
• red onion
• shrimp
• butter
• white fish
• black pepper
• salt
• oregano
• garlic
• white vinegar
• lime
• orange
• achiote paste
• onion
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ¾ cup water, ¼ onion, achiote paste, juice of 1 orange, juice of 2 limes, vinegar, garlic, 1 teaspoon Mexican oregano, salt, and black pepper in a blender; blend until smooth.
3. 3 Season both sides of fish fillets with salt and black pepper; brush tops with melted butter. Place fillets in a baking dish; top with shrimp and cover with achiote sauce. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.
5. 5 Meanwhile, place 1 sliced red onion and habaneros in a glass bowl. Add 1 cup water, juice of ½ orange, and juice of 1 lime; stir well. Season with 1 teaspoon salt, peppercorns, and 1 teaspoon Mexican oregano.
6. 6 Serve fish and shrimp with achiote sauce; top with habanero sauce.

By Chef Gaby Cervello

Ingredients

• ✓ habanero chile
• mango
• pineapple
• cider vinegar
• white sugar
• 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 jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine mangoes, pineapple, and vinegar in a stockpot over medium-high heat; simmer. Mash mangoes and pineapple with a potato masher to a chunky consistency; stir in sugar until dissolved.
3. 3 Stir liquid pectin and habanero halves into mango-pineapple mixture; bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes. Remove habanero halves; discard 6 halves and chop 2 halves. Stir chopped habaneros back into jam.
4. 4 Pack jam 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.
5. 5 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 10 minutes.
6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 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 TheSlyBear