Recipes Using Habanero Peppers

Habanero, pronounced ah-bahn-air-oh, is the hottest chili pepper available in market. These peppers are green in color and once it becomes ripe, the color changes to red, orange, salmon, white, and chocolate, depending on which variety it belongs to. These peppers are basically incorporated in many dishes, especially while preparing different kinds of hot sauce and salsa.

Ingredients

• Butter, 8 tablespoons
• Chicken wings, 4 lb.
• Hot sauce, 3 cups
• Garlic, chopped, 2 tablespoons
• Jalapeño peppers, seeded and chopped, 2

• Thai chili peppers, seeded and chopped, 2
• Habanero peppers, seeded and chopped, 2
• Yellow wax chili peppers, seeded and chopped, 2
• Red chili peppers, seeded and chopped, 2
• Vegetable oil, 1 cup
• Salt and black pepper, for taste

Directions
The reason we are removing the seeds from the peppers is because jalapeño, Thai chili, yellow wax chili, red chili, and the pepper seeds are very strong and spicy. So, only keep the seeds in if you can handle the heat, literally. Preheat the oven at 400ºF and heat oil in the deep-fryer at 300ºF.

Cook the chicken wings in the hot oil for about 15 minutes, while turning it in the oil from time to time. Take it out of the oil and drain over some tissue papers. Later, place the deep-fried chicken inside a baking dish and place it in the oven to broil for 15 minutes (turn once).

In a medium pan, melt the butter over medium-low heat. Add hot sauce, garlic, and all the peppers in it, and combine properly. Cook the mixture for about 15 minutes on low heat till the peppers turn soft. Add salt and black pepper according to your taste.

Pour this sauce over the chicken wings and coat properly. Bake the wings for 10 more minutes with the sauce coated on top. Bring the wings out of the oven and serve with a cool dip.

Ingredients

• Ripe tomatoes, peeled, seeded and diced, 4
• Fresh corn, 2 ears
• Cilantro, chopped, 2 tablespoons
• Olive oil, 2 tablespoons
• Habanero peppers, minced, 1 tablespoon

• Lime juice, 1 tablespoon
• Lemon juice, 1 tablespoon
• Red onions, minced, ¼ cup
• Salt and black pepper, for taste

Directions
First of all, we need to season the corn. To do so, place it in a bowl and drizzle olive oil, salt, and black pepper, and rub it all over. Cook the corn directly on an open flame for about 2 minutes on all sides. Take the cooked corn off the stove, and let it come down to room temperature.

Remove the kernels from the cob and place it in the bowl. Add diced tomatoes, red onions, the peppers, chopped cilantro, lime juice, and lemon juice to it. Mix everything properly and season with some salt and black pepper, if needed.

Ingredients

• Red savina peppers, finely chopped, 12
• Garlic cloves, minced, 2
• Vegetable oil, 1 tablespoon
• Carrots, chopped, ½ cup
• Distilled vinegar, ½ cup
• Onion, chopped, ½ cup
• Lime juice, ¼ cup

Directions
To prepare the sauce, in a pan, add vegetable oil, onion, and minced garlic. Sauté until the onions turn tender, and then add chopped carrots. Add some water to cover the vegetables, and let it boil till the carrots become tender.

Once the mixture is thick enough, combine it with the peppers and blend together to get a thick, smooth paste. Open the lid and pour vinegar and lime juice in. Blend one more time, and do a taste test. Remove the paste into a pan, and simmer it on low heat for about 5 minutes or so.

Leave the paste on the side to cool down completely. You can either store it in a glass jar, or use the paste for another dish.

Because these peppers are really hot, wear protective gloves while working with it. Avoid touching your eyes, nose, and open wounds after you touch the peppers. Also, make sure you wash your hands thoroughly after preparing the dishes. Precaution is definitely required, so please don't take it lightly.