habanero peppers
 

We got about 25 30 habaneros out of our garden and I have no idea what to do with these things. They are SOOO damn hot. Anyone have any good recipes or ideas for habaneros?

Re: habanero peppers
 

Run far, far away from these :r

Re: habanero peppers
 

Habaneros are so hot that they are almost useless in my opinion. Here is a link to a recipe site. I tried the salsa they mention, and it was too hot for me (and I like hot stuff).

http://allrecipes.com/Recipes/Fruits...nero/Main.aspx

Good luck!

Re: habanero peppers
 

Not really. Try them prepared without the seeds and membrane, that's where most of the heat hangs out. Cooking or pickling further reduces the hotspots and can make them approachable by all, excepting the confirmed wuss.

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Dont play with those things.Way too hot.

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Why don't you just choose a pepper that is not quite so hot? There are other ways to prove your manhood, lol!

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When I make a batch of chili I use about 8 or so seeds and all. You get some heat but not to much. They're pretty tasty.:tu

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I make sort of a mash out of them and use it sparingly in recipes the rest of the year.

Par boil one sliced carrot and about 1/2 of an onion. Throw that in a food processor with a bunch of habs and puree. Add some salt and vinegar. Put it in a jar and keep it refrigerated.

Re: habanero peppers
 

I pick em when they're green and then I can eat them.

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I like the Havana ones better.

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Wow, this sounds good. I'll give this a shot :tu

Re: habanero peppers
 

I have the same experience with mine this year too. Two bites and I'm done. I gave most of them to my neighbor so it wasn't a complete waste.

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Habanero and Mango salsa is damn good. The mango kills the heat a tad bit!

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I love Habaneros in chili. With about 2 lbs of meat (usually venison for me) I use anywhere from 3-5 sliced very very very (you get the idea) thinly. Spices it up but doesn't make it unbearable. YMMV.

Re: habanero peppers
 

Mango Habanero salsa for one is a great as someone mentioned. I also do habaneros with chili as well. I use 4 lbs of meat 2 beef, 2 bison (very lean and flavorful). I use 4-6 habaneros and 4-6 jalapenos.

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Chop one or two up fine and put them in your favorite cheesy potato recipe. My wife makes it all the time and everybody loves it.

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I use them in my hot sauce. Sorry that I can't divulge the actual recipe, but play around with the ingredients that you like and see what you can come up with.

(Hint, I posted some pics a while back when I made some of my Frankensauce that might help with the ingredients :D)

Re: habanero peppers
 

I've had a habenero jam before. Not sure what all was done or how it was prepared but would just spread it on white toast and omg it was good.

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Chili and/or Bloody Marys.

Re: habanero peppers
 

One of my friends showed me simple way to dry these and make a great chili powder.

Heat your oven up as hot as it will go. Wash and remove the stems from the peppers. Make sure they are dry and then spread them on a heavy pan. Put the pan in the oven and turn the oven OFF. Let them stay in there for 24 hours.

You can take these and grind them with a mortar and pestle, I have a cheap coffee grinder that I use for spices. Put this in a jar and use it sparingly to heat things up!

FYI - Watch out for the airborne powder when grinding, it can be a kicker, too.

Re: habanero peppers
 

what are you guys talking about. There not that hot. hell I use a hand full of these peppers on a cheese burger, and then I go to the creek with my intertube and well lets just say it burns more comming out then going in. :r

Re: habanero peppers
 

Re: habanero peppers
 

Good in chili. Good in salsa. Can be fun in bbq sauce. Just have to know your audience with them and make sure to warn those who don't like hot foods.

Re: habanero peppers
 

Reason # 1756 that there is somehting fundimentally wrong with me: Habenero's are not hot, now, dorset naga's (ghost peppers), those are hot.

Most peppers have a problem of that they are not unique in their flavor, so many taste so similiar that they are all just meh. Habeneros are fantastic peppers, they have a wonderfully unique, distinctive and unmistakable flavor. No other pepper tastes like them.

I'll use them in damn near anything I can get away with using them in.

Here, something mild to start you out with - Alton Brown's Habenero-Pineapple ice cream topping:
Ingredients
1 can pineapple chunks
1 habanero pepper, minced
4 fresh mint leaves, cut into chiffonade
1 cup corn oil
2 large corn tortillas, cut into wedges
1 cup sugar and cinnamon mixture
Directions

In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.

In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels.

Liberally dust warm corn wedges with sugar and cinnamon mixture.

Serve pineapple salsa over ice cream with the fried corn tortillas.

http://www.foodnetwork.com/recipes/a...ipe/index.html


Wonderfully distinctive and because of the ice cream, all but the most sensitive of eaters can handle it and still be able to enjoy the wonderful flavor of the habenero.

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My buddies did this but used a food dehydrator to dry the peppers... It was like someone sprayed mace in their basement...

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Lynn's cheesy tators KICK A$$!!!

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They taste like a wet goat smells.:tu

Re: habanero peppers
 

i bought last year a couple of orange habaneros at a local shop and didnt think they were too hot for me. i decided to grow some on our balcony (orange +choclate habaneros) and they are way too hot for me.
i froze most of them and will probably make some kind of hot sauce early next year.

Re: habanero peppers
 

I got a mini chopper and finely chop them up to almost a liquid state. Pour them into the chili and let it cook slow for a day.

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Puree them with olive oil and put them in the freezer. Scrape some out and use it whenever heat is needed for a dish.

Re: habanero peppers
 

let me know what you decide to do. I am a HUGE pepper nut, and alot of people are scared away from the Chinense variety because of the heat, But they never got a chance to see PAST the heat, and get to the flavor...

IMHO The Chinense (habanero) pepper family is the Fruitiest, tastiest pepper of all, Just smell one if you cant taste it because of the heat and you tell me, Does that not smell like something delicious? And the taste IS, but if you cannot get beyond the heat i do not blame you.

What was already said, De-rib, de-seed, and that helps alot ( wear rubber gloves unless you want to battle the HOT hands.. and everything they touch war haha)

Use them sparingly in soups, etc Anything really, Sandwiches, If you have a ton left, FREEZE them before they go bad, they will last until they are used i promise you. And hell if your not to much into the heat make a bad ARSE salsa with them, if you need a recipe let me know ;) Have a milder one with just 1-2 habs in a large batch, and make another one "HOTT" for friends family, because everyone wants to be seen eating the HOT stuff around there friends ( even though they cant handle it ;) )

enjoy bud

Re: habanero peppers
 

Make a batch of my Java Wing sauce, (original recipe follows)

but substitute:

roasted habaneros for the chipoltle peppers and Louisana hot sauce.
1 cup mango
1 cup pineapple (*use the juice to thin the sauce)
cut back on the brown sugar (add more as necessary to help cut the heat). Cook for 20-30 minutes instead of the 10.

“Java” Wing Sauce
Named for my good friend, Rob “Java” Pilon

1 12 oz. Bottle Original Louisiana hot sauce.
1 cup firmly packed brown sugar (1 1/2 cups for “sweet spicy”)
¼ Cup olive oil.
1 can Chipotle peppers in adobo sauce.(Embassa brand is best)
1 1/2 tsp ground cumin.
1 tsp garlic powder.
1 1/2 tsp onion powder.
1 tsp ground thyme.
1 ½ tsp cracked black pepper.
4 large cloves garlic, chopped coarse.
½ Cup dry white wine, beer, or (gasp!) water. **

Put all ingredients EXCEPT for the wine, beer or water, in a food processor or blender and process until smooth, add enough of ** to bring the volume to 1 quart, blend again briefly, then pour mixture into a sauce pan and cook over medium low heat for 10 minutes, cool and store in the refrigerator in a tightly sealed container.

To make the “Java” Wings.
For each 3 lbs wings:
1 cup wing sauce, warmed. (more if you like them really sloppy!)
¼ cup melted butter or margarine, combined with warmed sauce.

Cook your wings in any manner you desire, when the wings are done, put in a large bowl and toss well with the sauce.

(I marinate my wings for an hour in a “brine” of 1/2 cup malt vinegar, 1/2 tsp. salt and 1Tb. fresh cracked black pepper, then grill over medium heat, the vinegar helps give you a crispier skin)

Serve immediately with blue cheese dressing, celery sticks and beverage of the day.