Type what you have

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
• vegetable oil
• onion
• tomato
• garlic
• curry powder
• thyme
• chicken breast
• water
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat vegetable oil in a skillet over medium-high heat. Add onion, tomato, habanero pepper, garlic, curry powder, and thyme and cook, stirring, until onion is golden, about 7 minutes.
3. 3 Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
4. 4 Pour water into the skillet. Reduce heat to low, cover, and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.
5. 5 Serve and enjoy!

By Ed G II

Ingredients

• ✓ habanero pepper
• chicken wing
• mango nectar
• brown sugar
• soy sauce
• sriracha sauce
• rice vinegar
• butter
• garlic
• honey
• cornstarch
• vegetable oil

Instructions

1. 1 Rinse chicken wings and pat dry with paper towels. Place onto a baking sheet, cover, and refrigerate until sauce is finished.
2. 2 Purée mango nectar, brown sugar, habanero peppers, soy sauce, Sriracha, and vinegar in a food processor (habanero seeds will still be visible). Remove the food processor lid carefully as the pepper fumes can be strong.
3. 3 Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Immediately add mango-habanero mixture and bring to a simmer, stirring frequently. Reduce the heat to medium-low and stir in honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour.
4. 4 While the sauce is cooking, place a rimmed baking sheet in the oven and preheat to 200 degrees F (95 degrees C). Heat oil in a deep-fryer to 350 degrees F (175 degrees C). Place cornstarch in a resealable plastic bag.
5. 5 Remove wings from the refrigerator and toss in small batches in cornstarch to lightly coat. Place in a single layer onto a plate.
6. 6 Fry 5 to 6 wings at a time in hot oil until golden brown and crispy, about 8 minutes. Drain on paper towels, then place on the baking sheet in the preheated oven to keep warm while you fry remaining batches.
7. 7 Remove wings from the oven and place into a large bowl. Pour 1/2 of the hot sauce over top and mix to coat. Continue adding sauce until wings are coated to your liking.

By Jeff Reddy

Ingredients

• ✓ habanero pepper
• plum
• red onion
• cilantro
• sugar
• water
• basmati rice
• chicken breast
• rosemary
• salt
• pepper
• vegetable oil

Instructions

1. 1 Combine plums, onion, habaneros, cilantro, and sugar in a bowl. Cover the bowl with plastic wrap; refrigerate salsa about 30 minutes.
2. 2 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes. Cool slightly; fluff with a fork.
3. 3 Meanwhile, season chicken with fresh rosemary, salt, and black pepper.
4. 4 Heat oil in a large skillet over medium-high heat. Add chicken breasts; brown about 1 minute per side. Reduce heat to medium; cook about 5 minutes more per side. Serve chicken over rice with plum salsa.

By DAMESTJERNELYS

Ingredients

• ✓ habanero pepper
• cooking spray
• baby spinach
• lemon juice
• lime juice
• chipotle powder
• tomato
• green chile pepper
• red onion
• jalapeno pepper
• black olive
• salmon fillet

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
2. 2 Mix spinach, 1 teaspoon lemon juice, 1 teaspoon lime juice, and 1/2 teaspoon chipotle powder in a large bowl. Cover the bottom of the baking dish with the mixture and set aside.
3. 3 Mix tomatoes, red onion, jalapeno peppers, habanero peppers, black olives, remaining lemon juice, remaining lime juice, and remaining chipotle powder together in a large bowl. Mix thoroughly.
4. 4 Place salmon fillets on top of spinach in the baking dish and top with tomato mixture.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 14 minutes.

By KYenkin

Ingredients

• ✓ habanero pepper
• olive oil
• carrot
• shallot
• parsley
• garlic
• zucchini
• potato
• vegan bouillon
• water
• salt
• black pepper
• parsley

Instructions

1. 1 Using gloves, remove the seeds from the habanero chile pepper. Cut pepper into strips.
2. 2 Heat oil in a Dutch oven over medium-high heat. Add habanero, carrot, shallot, parsley, and garlic. Cook, stirring occasionally, until vegetables start to sweat, about 10 minutes. Mix in zucchini. Add potato and bouillon cube, stirring well. Pour in 2 cups water and cover. Bring to a boil, reduce heat, and simmer until vegetables are soft, about 10 minutes.
3. 3 Remove pot from heat and puree soup using an immersion blender. Add extra water if soup is too thick. Season with salt and pepper and top with chopped parsley. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ habanero pepper
• butternut squash
• carrot
• olive oil
• curry powder
• chili powder
• black pepper
• salt
• yellow onion
• garlic
• water
• chicken bouillon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place squash and carrots in a large bowl. Drizzle with 1 tablespoon olive oil; season with curry powder, chili powder, black pepper, and salt and toss until evenly coated. Transfer squash mixture to a rimmed baking sheet.
3. 3 Roast in the preheated oven until vegetables are soft, about 20 minutes.
4. 4 Meanwhile, combine onion, habanero, garlic, and remaining 1 tablespoon olive oil in a large pot over medium heat; cook until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil.
5. 5 Stir roasted squash and carrots into soup, reduce heat, and simmer 10 to 15 minutes.
6. 6 Fill a blender (or the bowl of a food processor) halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.

By AriannaHajnal

Ingredients

• ✓ habanero pepper
• macadamia nut
• bread crumb
• mahi mahi
• butter
• shallot
• chicken stock
• pineapple
• papaya
• mango
• coconut
• salt
• pepper
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
3. 3 Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
4. 4 Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
5. 5 Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

By Chef David Highlander

Ingredients

• ✓ habanero pepper
• water
• white sugar
• kosher salt
• chicken
• cherry tomato
• garlic
• allspice
• vegetable oil
• thyme
• cumin
• black pepper
• cayenne pepper
• thai sweet chili sauce

Instructions

1. 1 Combine water, sugar, and kosher salt in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside until cooled to room temperature.
2. 2 Score skin sides chicken pieces 2 to 3 times, about ⅛-inch deep; place in a large bowl or lidded container.
3. 3 Combine cherry tomatoes, habanero peppers, garlic, and allspice with sugar and salt mixture in a blender; blend until smooth.
4. 4 Pour tomato brine over chicken pieces, making sure all pieces are covered. Cover bowl or container; refrigerate 4 to 6 hours.
5. 5 Remove chicken pieces from brine, shaking off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with paper towels. Discard brine.
6. 6 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
7. 7 Combine oil, thyme, cumin, black pepper, and cayenne pepper in a small bowl; brush onto chicken pieces
8. 8 Cook chicken over direct heat, skin sides down, on the preheated grill for 1 to 2 minutes; flip chicken pieces and move to indirect heat. Cook until well-browned and meat is no longer pink in centers, 30 to 35 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).
9. 9 Brush chicken pieces with chili sauce; transfer to a plate and rest before serving for 10 minutes.

By John Mitzewich

Ingredients

• ✓ habanero pepper
• olive oil
• ground turkey
• red bell pepper
• garlic
• kidney bean
• black bean
• tomato sauce
• black-eyed pea
• corn kernel
• brown sugar
• basil
• worcestershire sauce
• sage
• salt

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey; cook until no longer pink and evenly browned, about 10 minutes. Transfer to a slow cooker using a slotted spoon; drain any oil from the skillet.
2. 2 Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add bell pepper and garlic; cook until tender, about 3 minutes. Stir into turkey.
3. 3 Stir kidney beans, black beans, tomato sauce, black-eyed peas, and habanero into turkey mixture. Cover slow cooker. Cook on High for 2 hours or on Low for 6 hours.
4. 4 Stir in corn, brown sugar, basil, Worcestershire sauce, and sage; cook 1 hour more. Season with salt.

By Nicole

Ingredients

• ✓ habanero pepper
• ground beef
• kidney bean
• water
• tomato sauce
• corn
• tomato paste
• red onion
• jalapeno pepper
• garlic
• masa harina
• chili powder
• cayenne pepper
• sugar
• salt
• black pepper

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium heat until crumbly and evenly browned, 5 to 7 minutes. Drain grease and set aside.
2. 2 Combine beans, water, tomato sauce, corn, and tomato paste in a large pot; bring to a boil. Reduce heat to low.
3. 3 Combine onion, jalapeños, habanero, and garlic in the bowl of a food processor; pulse until finely chopped. Stir onion mixture into bean mixture; stir in ground beef.
4. 4 Stir in masa flour until incorporated; season with chili powder, cayenne pepper, sugar, salt, and black pepper; simmer, stirring occasionally, 45 to 60 minutes.

By Emily H

Ingredients

• ✓ habanero pepper
• chicken
• cumin
• thyme
• marjoram
• basil
• green chile pepper
• onion
• garlic
• carrot
• celery
• tomato
• potato
• all-purpose flour
• salt
• pepper

Instructions

1. 1 Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
2. 2 Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

By Georgette

Ingredients

• ✓ habanero pepper
• chili bean
• garlic
• red pepper flakes
• cumin
• beef bouillon granules
• chile paste
• chili powder
• tomato paste
• jalapeno pepper
• anaheim pepper
• green bell pepper
• onion
• beer
• water
• tomato
• tomato
• ground pork
• ground round
• bacon

Instructions

1. 1 Cook bacon in a large soup pot over medium-high heat until evenly browned. Drain on paper towels; chop. Drain excess drippings from the pot, leaving enough to coat the bottom.
2. 2 Brown beef and pork in the same pot over medium-high heat. Stir in whole tomatoes, crushed tomatoes, water, beer, onion, bell pepper, Anaheims, jalapeños, habaneros, tomato paste, chili powder, chili paste, bouillon granules, cumin, pepper flakes, and garlic.
3. 3 Reduce heat to low; simmer, stirring occasionally, 45 to 60 minutes Stir in bacon and beans; simmer 30 minutes more.

By Edd Ryan

Ingredients

• ✓ habanero pepper
• jasmine rice
• sweet chili sauce
• butter
• potato chip
• black pepper
• salt
• tuna steak
• black pepper
• salt
• cilantro
• red onion
• mango
• oregano
• garlic
• cider vinegar
• red onion
• lemon
• lime
• orange

Instructions

1. 1 Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.
2. 2 Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.
3. 3 Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.
4. 4 While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.
5. 5 Remove tuna from the marinade and press into the crushed chips until both sides are well coated.
6. 6 Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.
7. 7 To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.

By thedailygourmet

Ingredients

• ✓ habanero pepper
• lime
• kosher salt
• yellow onion
• turkey breast
• vegetable oil
• brown sugar
• soy sauce
• lime
• nutmeg
• cumin
• cinnamon
• allspice
• black pepper
• salt
• thyme
• thyme
• garlic
• green onion
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine diced onions, green onions, garlic, habanero peppers, fresh and dried thyme, kosher salt, black pepper, allspice, cinnamon, cumin, and in a blender or in large cup if you are using an immersion blender. Add lime juice, soy sauce, brown sugar, and vegetable oil. Blend until smooth.
3. 3 Place turkey breasts into a large bowl, splay it open, and pour marinade all over the turkey. Flip and toss turkey breast a number of times until it is evenly covered in marinade. Press plastic wrap over the turkey and marinate in the refrigerator for a minimum of 4, up to 12 hours.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Transfer the turkey into a roasting pan and tie together with cooking twine. Add sliced onions underneath and around the turkey. Season with salt.
5. 5 Roast turkey in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and roast until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes longer
6. 6 Loosely tent with foil and let rest for about 20 minutes. Snip off the strings and serve.

By John Mitzewich

Ingredients

• ✓ habanero pepper
• serrano pepper
• anaheim chile pepper
• kidney bean
• salt
• coriander
• cayenne pepper
• oregano
• wasabi paste
• cumin
• brown sugar
• chili powder
• coffee
• tomato paste
• dark beer
• beef broth
• tomato
• garlic
• onion
• pork sausage
• ground beef
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium heat. Add beef, sausage, onions, and garlic; cook and stir until beef and sausage are browned and crumbly, 7 to 10 minutes.
2. 2 Pour in tomatoes, beef broth, beer, tomato paste, and coffee, then season with chili powder, brown sugar, cumin, wasabi, oregano, cayenne, coriander, and salt. Stir in one can kidney beans and bring to a boil.
3. 3 While chili is coming to a boil, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add Anahiem, serrano, and habanero peppers; cook until just tender, 5 to 10 minutes.
4. 4 Add peppers to simmering chili. Reduce the heat, cover, and simmer for 2 hours.
5. 5 Stir in remaining 2 cans kidney beans and cook for 45 minutes longer.

By Aaron Christophersen

Ingredients

• ✓ habanero pepper
• hot pepper sauce
• corn
• beer
• liquid smoke
• worcestershire sauce
• tomato sauce
• kidney bean
• green chile pepper
• tomato
• seasoned salt
• black pepper
• oregano
• red pepper flake
• cumin
• paprika
• chili powder
• hot chocolate mix
• ground turkey
• garlic
• onion
• green bell pepper
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add bell peppers, onion, garlic, and habanero pepper; cook and stir until onion translucent. Push bell pepper mixture to one side of pan; crumble in ground turkey. Cover and cook until turkey no longer pink, about 5 minutes, stirring occasionally.
2. 2 Season with hot cocoa mix, chili powder, paprika, cumin, red pepper flakes, oregano, black pepper, and seasoned salt. Stir in diced tomatoes with green chiles, kidney beans, tomato sauce, Worcestershire sauce, and liquid smoke. Add beer; partially cover pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
3. 3 Stir in corn and hot pepper sauce; simmer about 10 minutes more. Remove from heat; cool for a few minutes before serving.

By JIMBOLYA

Ingredients

• ✓ habanero pepper
• cheddar cheese
• cayenne pepper
• garlic powder
• black pepper
• salt
• cumin
• chili powder
• cornmeal
• green onion
• tomato paste
• water
• tomato sauce
• lager-style beer
• tomato
• chili bean
• garlic
• jalapeno pepper
• green bell pepper
• onion
• olive oil
• ground pork
• ground beef

Instructions

1. 1 Cook and stir ground beef and pork in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink. Drain and discard excess grease.
2. 2 Meanwhile, heat olive oil in a large pot over medium heat. Add ¾ onion, bell pepper, jalapeños, habanero, and garlic; cook and stir until onion softened and turned translucent, about 5 minutes.
3. 3 Stir beef-pork mixture, chili beans, diced tomatoes, beer, tomato sauce, water, tomato paste, and green onion into onion mixture; sprinkle with cornmeal. Season with chili powder, cumin, salt, black pepper, garlic powder, and cayenne pepper.
4. 4 Bring chili to a simmer over medium heat, then reduce heat to medium-low and simmer for at least 2 hours, stirring occasionally. Refrigerate for 8 hours to overnight.
5. 5 Reheat chili over medium heat until it begins to simmer. Top servings with cheese and remaining ¼ onion.

By GStorment

Ingredients

• ✓ habanero pepper
• black pepper
• salt
• cider vinegar
• liquid smoke
• yeast extract spread
• miso
• vegetable bouillon
• green bean
• zucchini
• carrot
• tomato
• buckwheat groat
• red lentil
• italian seasoning
• oregano
• parsley
• garlic
• shallot
• carrot
• celery
• red bell pepper
• yellow onion
• mushroom
• olive oil
• brown lentil
• potato
• kidney bean

Instructions

1. 1 Place dry kidney beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. 2 Drain and rinse the kidney beans. Add them to a multi-functional pressure cooker (such as Instant Pot). Add 2 cups of water. Insert a trivet. Put the potatoes on the trivet.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set potatoes aside and allow to cool. Drain and rinse beans, setting aside.
5. 5 Inspect the brown lentils for any impurities. Pour boiling water over the brown lentils in a bowl and set aside.
6. 6 Turn on the Saute function of the Instant Pot. Add olive oil, followed by mushrooms, onion, bell pepper, celery, large carrot, habanero, shallot, garlic, parsley, oregano, and Italian seasoning. Sauté until fragrant and the onion has become translucent, 5 to 7 minutes.
7. 7 Drain and rinse the soaked brown lentils.
8. 8 Add the cooked kidney beans, red lentils, buckwheat groats, drained brown lentils, tomatoes, small carrots, zucchini, and green beans to the Instant Pot; cook and stir until well mixed, 10 to 15 minutes. Turn off the Sauté function. Close the cover during the Saute function as much as possible to keep in any moisture.
9. 9 Add water until the vegetables are covered by almost 1 inch. Add bouillon. Stir everything. Close and lock the lid.
10. 10 Set the Soup function for 25 minutes.
11. 11 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Add miso, yeast extract, liquid smoke, and apple cider vinegar. Mix and serve with salt and pepper as desired.

By Buckwheat Queen

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
• 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
• cavatappi pasta
• butter
• olive oil
• shallot
• garlic
• heavy cream
• tomato
• all-purpose flour
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes.
2. 2 While the pasta is cooking, melt butter with olive oil in a skillet over medium heat. Add shallot, garlic, and habanero pepper; cook and stir until lightly browned and fragrant, about 2 minutes. Remove from the heat.
3. 3 Bring cream to a simmer in a saucepan over medium heat. Stir in shallot mixture and tomato, then mix in flour and black pepper. Simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese. Remove from the heat and let sit until pasta is finished.
4. 4 Drain pasta. Serve pasta on plates and ladle sauce over top.

By Stefanie Magee Magnuson

Ingredients

• ✓ habanero pepper
• ground beef
• butter
• onion
• green bell pepper
• kidney bean
• tomato sauce
• chili powder
• salt
• garlic salt
• hot pepper sauce

Instructions

1. 1 In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
2. 2 Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
3. 3 Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

By Brandy Arnett

Ingredients

• ✓ habanero pepper
• soy sauce
• white sugar
• ginger
• garlic
• chicken breast
• flour tortilla
• olive oil
• pepperjack cheese
• parmesan cheese
• wasabi paste

Instructions

1. 1 Combine soy sauce, sugar, ginger, and garlic in a large bowl. Add chicken strips; toss to coat. Cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Transfer chicken strips to a glass baking dish; discard marinade.
3. 3 Bake chicken strips in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes.
4. 4 Brush both sides of 1 tortilla with olive oil and lay on a flat surface. Sprinkle 1/3 of the pepperjack cheese on top. Add 1/3 of the chicken strips. Cover chicken with 1/3 of the Parmesan cheese. Add 1/3 of the chopped habanero and 1 teaspoon wasabi paste. Brush both sides of a second tortilla with olive oil and place on top. Repeat with remaining ingredients to make 2 more quesadillas.
5. 5 Heat a lightly oiled griddle over medium-high heat. Cook quesadillas until browned and cheese is melted, about 3 minutes per side.

By Brandon

Ingredients

• ✓ habanero pepper
• onion
• jalapeno pepper
• garlic
• worcestershire sauce
• pork chop
• water
• all-purpose flour
• onion soup mix
• cayenne pepper
• garlic powder
• seasoned salt
• canola oil

Instructions

1. 1 Combine onion, jalapeno peppers, habanero peppers, garlic, and Worcestershire in the bowl of a food processor; puree until smooth.
2. 2 Pour a thin layer of marinade in the bottom of a medium rectangular glass or ceramic container so the bottom is completely covered. Place 4 pork chops in the bowl and cover in marinade. Add last 4 pork chops and pour in remaining marinade, ensuring all pork chops are coated. Cover and refrigerate, 8 hours to overnight.
3. 3 Pour marinade and chops into a large saucepan. Add water and bring to a boil. Continue to boil, 10 to 12 minutes.
4. 4 Meanwhile, combine flour, onion soup mix, cayenne, garlic powder, and seasoned salt for batter in a small mixing bowl.
5. 5 Transfer boiled chops to a cutting board, softly pat with a paper towel to remove excess liquid, and coat with batter. Discard any remaining boiling liquid.
6. 6 Heat enough oil in a large frying pan over medium-high heat that it fills the pan to 1/4 inch.
7. 7 Fry chops in the hot oil until golden brown, 1 to 2 minutes; flip and continue to cook until golden brown, 1 to 2 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By rsscoastie

Ingredients

• ✓ habanero pepper
• blueberry
• red currant
• mint
• cilantro
• marjoram
• olive oil
• agave syrup
• lime
• cashew
• halloumi cheese

Instructions

1. 1 Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.
2. 2 Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.
3. 3 Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ habanero pepper
• black pepper
• monosodium glutamate
• paprika
• cumin
• beef short rib
• cola
• apple cider
• raspberry jam
• worcestershire sauce
• brown sugar
• canola oil
• onion
• garlic
• water
• cornstarch

Instructions

1. 1 Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
2. 2 Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
3. 3 Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
4. 4 Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
5. 5 Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
6. 6 Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.

By Shyla Lane

Ingredients

• ✓ habanero pepper
• garlic
• onion
• chili bean
• spicy sauce
• kidney bean
• black bean
• tomato
• green chile pepper
• hot salsa
• chili powder
• black pepper
• red pepper flake
• cumin
• taco seasoning mix
• ground beef

Instructions

1. 1 In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
2. 2 While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.

By JACOBS40K

Ingredients

• ✓ habanero pepper
• olive oil
• onion
• yellow bell pepper
• red bell pepper
• serrano chile pepper
• hot chili seasoning
• ground beef
• red kidney bean
• great northern bean
• tomato puree
• tomato
• ketchup
• sugar
• mexican cheese blend

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onions and saute until translucent, 6 to 9 minutes. Add bell peppers. Saute until soft, stirring occasionally, 6 to 9 minutes. Stir in serrano peppers and hot chili seasoning; continue mixing for another 3 to 6 minutes. Transfer onions and peppers to a large pot.
2. 2 Heat the same skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 6 to 9 minutes. Transfer to the large pot.
3. 3 Pour kidney beans, Northern beans, tomato puree, and diced tomatoes into the pot. Add ketchup in order to achieve desired consistency. Stir in habanero pepper and sugar. Simmer chili over medium heat, stirring occasionally, about 36 minutes. Top with Mexican cheese blend.

By Wayne Mowery