Type what you have

Ingredients

• ✓ habanero pepper
• scallion
• cilantro
• salt
• green chile pepper
• mango
• carrot
• celery
• vegetable oil
• cornstarch
• firm tofu
• turmeric
• rice vinegar
• brown sugar
• soy sauce
• garlic
• ginger
• mango
• vegetable broth
• pineapple

Instructions

1. 1 Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
2. 2 Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
3. 3 Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
4. 4 Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
5. 5 Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

By Curran

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
• 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
• 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

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
• green onion
• lime juice
• soy sauce
• brown sugar
• garlic
• allspice
• nutmeg
• thyme
• chicken thigh

Instructions

1. 1 Combine green onions, lime juice, habaneros, soy sauce, brown sugar, garlic, allspice, nutmeg, and thyme in the bowl of a food processor; pulse until smooth. Pour mixture into a gallon-sized resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until no longer pink in centers and juices run clear, about 16 minutes, flipping about halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

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
• onion
• brown sugar
• soy sauce
• red wine vinegar
• thyme
• sesame oil
• garlic
• allspice
• chicken breast

Instructions

1. 1 Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
2. 2 Preheat your oven's broiler.
3. 3 Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

By RIKKLEA

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
• 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
• 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
• 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
• banana
• red bell pepper
• green bell pepper
• yellow bell pepper
• cilantro
• green onion
• lime juice
• brown sugar
• ginger root
• olive oil
• salt

Instructions

1. 1 Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.

By Michelle

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
• soy sauce
• vinegar
• onion
• olive oil
• green onion
• thyme
• brown sugar
• nutmeg
• allspice
• clove
• shrimp
• aluminum foil

Instructions

1. 1 Preheat a grill for medium-high heat.
2. 2 Combine soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor; blend for about 15 seconds to make the jerk seasoning.
3. 3 Shape foil into a bowl. Add shrimp and pour in enough jerk seasoning to cover. Place the foil bowl on the grill. Seal the top, leaving a small opening. Grill until pink, stirring occasionally, about 10 minutes. Pour shrimp into a medium bowl.
4. 4 Heat the remaining sauce in a small saucepan over medium heat, 2 to 3 minutes. Spoon sauce over shrimp.

By JOHN MITSCHKE

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
• 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
• canola oil
• shallot
• tomato
• garlic
• tempeh
• red bell pepper
• okra
• vegetable broth
• eggplant
• coconut milk
• brown sugar
• salt
• black pepper

Instructions

1. 1 Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.

By Leah Kay