Type what you have

Ingredients

• ✓ habanero pepper
• cumin
• cacao powder
• black pepper
• salt
• oregano
• sugar
• culantro
• cilantro
• white vinegar
• tequila
• lime juice
• pineapple juice
• garlic
• aji dulce pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool for at least 5 minutes.
2. 2 Transfer cooled pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until sauce is smooth.
3. 3 Pour sauce into a glass bottle with a lid; let stand for a least 1 week to allow flavors to blend.

By Ds R

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
• 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
• 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
• 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

Ingredients

• ✓ habanero pepper
• cider vinegar
• onion
• garlic
• red pepper flake
• cayenne pepper
• mustard
• white pepper
• seasoned salt
• brown sugar
• ketchup

Instructions

1. 1 Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup.
2. 2 Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes.

By Derek M Zimmerman

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
• red bell pepper
• fresno chile pepper
• vegetable oil
• caraway seed
• coriander seed
• cumin
• mint
• kosher salt
• garlic
• lemon
• olive oil

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut-sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2. 2 Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
3. 3 Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

By John Mitzewich

Ingredients

• ✓ habanero pepper
• water
• vinegar
• garlic
• serrano pepper
• white sugar
• salt
• black peppercorn
• pickling spice
• red pepper flakes
• cucumber
• dill

Instructions

1. 1 Inspect 1 quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
2. 2 Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer.
3. 3 Remove from the heat and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
4. 4 Place cucumbers and dill into the hot, sterilized jar. Ladle in warm brine until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly.
5. 5 Refrigerate for 1 to 3 days before eating.

By Stephanie Mayes

Ingredients

• ✓ habanero pepper
• peach
• white vinegar
• molasses
• mustard
• brown sugar
• salt
• paprika
• black pepper
• cumin
• coriander
• ginger
• allspice

Instructions

1. 1 Combine peaches, vinegar, habaneros, molasses, mustard, brown sugar, salt, paprika, black pepper, cumin, coriander, ginger, and allspice in the bowl of a food processor: pulse until blended.
2. 2 Pour hot sauce into sterilized jars or bottles with lids; refrigerate 8 hours to overnight.

By Bob Miller

Ingredients

• ✓ habanero pepper
• olive oil
• sweet onion
• mango
• peach
• honey
• mustard
• salt
• paprika
• white pepper
• cumin
• allspice
• brown sugar
• vinegar
• apple cider vinegar

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
2. 2 Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
3. 3 Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

By DBWood

Ingredients

• ✓ habanero pepper
• hot pepper sauce
• teriyaki sauce
• liquid smoke
• black pepper
• red pepper flake
• chipotle pepper
• ground ginger
• garlic powder
• bourbon whiskey
• sea salt
• cider vinegar
• limeade concentrate
• tomato paste
• corn syrup
• raspberry balsamic vinegar
• white sugar
• blackberry jelly
• blackberry
• ketchup

Instructions

1. 1 Gather the ingredients.
2. 2 Combine ketchup, blackberries, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, ginger, ground chipotle pepper, red pepper flakes, black pepper, liquid smoke, teriyaki sauce, and hot pepper sauce in a large pot over medium-high heat; bring to a simmer.
3. 3 Reduce heat to medium-low; simmer for 10 minutes. Add 3 whole habanero peppers; simmer until sauce is thickened, about 20 minutes more. Discard habanero peppers.
4. 4 Fill a blender no more than halfway with barbecue sauce. Cover and hold down lid with a towel; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining sauce.

By Smoke

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
• 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
• 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
• 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
• 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
• 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
• red onion
• garlic
• ginger root
• olive oil
• brown sugar
• red wine vinegar
• orange juice concentrate
• soy sauce
• cinnamon
• nutmeg
• clove
• cilantro
• salt
• pepper
• chicken breast

Instructions

1. 1 In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.

By Janis

Ingredients

• ✓ habanero pepper
• pork tenderloin
• onion
• thyme
• white vinegar
• garlic
• ginger
• soy sauce
• vegetable oil
• brown sugar
• allspice
• black pepper
• cayenne pepper
• nutmeg
• cinnamon

Instructions

1. 1 Cut tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise so you have 3 pieces that are similar in size.
2. 2 Make the marinade: Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down the sides as needed.
3. 3 Pour marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Grill pork on the preheated grill, moving as necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and the pork lifts easily from the grill, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By John Mitzewich

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
• chicken breast
• water
• lime
• vegetable oil
• allspice
• thyme
• black pepper
• salt
• brown sugar
• ginger
• nutmeg
• onion
• green onion
• garlic

Instructions

1. 1 Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
2. 2 Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.
3. 3 Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Yardie

Ingredients

• ✓ habanero pepper
• red snapper
• salt
• black pepper
• vegetable oil
• vegetable oil
• onion
• carrot
• garlic
• white vinegar
• water
• salt
• thyme
• allspice berry
• brown sugar

Instructions

1. 1 Pat fish dry; cut 3 small slits on each side of fish. Season all over with salt and pepper.
2. 2 Heat 1-quart of oil in a large skillet over medium-high heat until smoking. Fry fish in hot oil until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
3. 3 Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add onion, carrot, and garlic; cook and stir for 1 to 2 minutes.
4. 4 Add vinegar, water, salt, habanero pepper, thyme, allspice, and sugar; continue cooking until liquid has reduced, about 5 minutes. Spoon onion mixture over fried fish to serve.

By Chef Robert

Ingredients

• ✓ habanero pepper
• tomato
• butter bean
• bay leaf
• allspice
• water
• ketchup
• olive oil
• soy sauce
• browning sauce
• jerk seasoning
• beef bouillon
• garlic
• thyme
• ginger root
• scallion
• red bell pepper
• yellow bell pepper
• green bell pepper
• onion
• beef oxtail

Instructions

1. 1 Clean and trim excess fat off oxtails. Stem and seed habanero peppers.
2. 2 Combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon in the bowl of a food processor. Blend to a paste-like consistency.
3. 3 Rub oxtails with 1/2 cup of paste, jerk seasoning, browning sauce, and soy sauce in a large bowl. Massage mixture deep into oxtails. Cover, refrigerate, and marinate 8 hours or overnight.
4. 4 Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from marinade. Reserve marinade.
5. 5 Heat oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, browning on all sides, about 6 minutes. Add reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until meat is tender, stirring often to prevent sticking, 2 to 3 hours.
6. 6 Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes and simmer until heated through, 5 to 10 minutes more.

By hillct

Ingredients

• ✓ habanero pepper
• baby bell pepper
• carrot
• bay leaf
• ketchup
• chicken broth
• brown sugar
• kosher salt
• yellow onion
• olive oil
• chicken thigh
• allspice
• paprika
• black pepper
• kosher salt
• ginger root
• cider vinegar
• thyme
• brown sugar
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
3. 3 Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
4. 4 Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
5. 5 Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
6. 6 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
7. 7 Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
8. 8 Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
9. 9 Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
10. 10 Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ habanero pepper
• vegetable oil
• water
• egg
• egg roll wrapper
• yellow plantain
• carrot
• green cabbage
• garlic
• shallot
• jerk seasoning
• chicken thigh
• vegetable oil
• cornstarch
• water
• brown sugar
• salt
• garlic
• rice vinegar
• water
• mango

Instructions

1. 1 For the habanero sauce: Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil, then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the saucepan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
2. 2 For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium; add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
3. 3 Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
4. 4 Separate and place egg roll wrappers onto your work surface. Mix egg with water for egg wash.
5. 5 Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
6. 6 Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.

By In the Kitchen with Iesha