br>For the Pickled habanero peppers:
Thinly slice the peppers. Discard the seeds
moke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish.
Stir all
lass baking dish.
Place habanero peppers in a small bowl. Pour
Blend habanero peppers, jalapeno peppers, and Fresno peppers in a blender on '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. Pour chile sauce into a sterilized glass container with a tight seal; refrigerate overnight.
or 10 minutes. Add whole habanero peppers and continue to simmer until
Remove stems and seeds from habanero peppers. Make sure to wear eye
about 30 minutes.
Stir habanero pepper jelly into the thickened
nd dice.
Meanwhile, grill habanero peppers over a medium-hot fire
he bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper
Bring water to a boil in a saucepan. Slowly stir sugar into boiling water until sugar is dissolved, 2 to 3 minutes. Add habanero peppers to sugar-water mixture, reduce heat to medium-low, and simmer until syrup is thickened and pepper has slightly colored the syrup, about 15 minutes.
Remove saucepan from heat and let syrup cool, about 1 hour. Remove peppers from syrup and store syrup in a glass jar.
In a nonstick pan placed on a stove top set to medium-high heat, add olive oil or cooking spray. Crumble and brown meat. Drain fat/excess fluid.
Add the can of tomatoes, tomato paste, oregano, chili powder, cumin, garlic, jalapeno, and habanero peppers to a blender; puree.
Add the meat, puree, and the remainder of ingredients to the slow cooker and mix well.
Cover and cook on low for 6-8 hours or on high for 2-4 hours.
Stir occasionally and mix well before serving, garnish as desired.
he red bell pepper and habanero peppers.
Place the apricots, vinegar
Quarter 4 habanero peppers and stuff them into a liter of vodka.
Steep in dark place for about six months.
The vodka will pick up a beautiful habanero orange color.
ardamom.
Place habanero peppers in a blender; top peppers with peach mixture
ombine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and
Cook for 5 minutes. Add habanero peppers and simmer on low for
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.
Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Cool and serve.
Blend avocados, red onion, habanero peppers, garlic, lime juice, cayenne pepper, and cilantro in a food processor until smooth; transfer to a bowl.
Fold tomato into the avocado mixture.
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. Simmer until sauce reaches desired consistency, 20 to 30 minutes.
Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl.