The Pepper Pantry: Habaneros, by Dave DeWitt and Nancy Gerlach
- 1 ½ cups chopped carrots
- 1 onion, chopped
- 1 ½ cup lime juice
- 3 cloves garlic, minced
- 2 tsp salt
- 1 cup chopped habanero chiles, about 12 chiles
1. Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. (Adjust the heat by adding fewer habaneros - not by increasing the carrots, as this can alter the flavor.)
2. Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
3. Pour in sterilized jars and refrigerate.
Jamaican Jerk Chicken
baileyfarmsinc.com
- 1 Tbsp allspice, ground
- 1 Tbsp thyme, dried
- 6 cloves garlic, peeled & crushed
- 2 Tbsp fresh ginger, peeled & chopped
- 2 Tbsp dark brown sugar
- 1 tsp cinniman, ground
- 6-7 whole Fresh Habanero chiles
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper, freshly ground
- 1/4 cup olive oil
- 1/3 cup green onions, sliced
- 1/4 cup red wine vinegar
- 2-4 Tbsp lime juice
- 6 lb chicken parts
Combine all ingredients except chicken in food processor or blender. Process until smooth. Place chicken pieces in large glass pan. Rub with marinade. Lift skin & rub marinade underneath. Cover with plastic wrap. Refrigerate 2hrs or longer.Place chicken pieces on grill skin side down. Baste frequently & turn every 10 min. or so, cooking until chicken is well done. Add some hardwood chips for a smokier flavor!
Spicy Island Hot Sauce
baileyfarmsinc.com
- 1 ripe papaya, peeled, seeded & coarsely chopped
- 1 med yellow onion, coarsely chopped
- 2 med cloves garlic, minced
- 4 Habanero peppers, stemmed & seeded
- 1in piece fresh ginger, peeled & coarsely chopped
- 1/3 cup dark rum
- 1/3 cup fresh lime juice
- 1 tsp salt
- 2 1/2 tsp honey
- 1/8 tsp cardamom
- 1/8 tsp anise
- 1/8 tsp cloves
- 1/8 tsp turmeric
- pinch of nutmeg
- pinch of cinnamon
- freshly ground black pepper to taste
Combine all ingredients in blender and puree just until smooth (do not overblend and aerate). Pour into saucepan & bring to boidl, then simmer gently, uncovered for about 10 min. Remove from heat & allow to cool before bottling. Refrigerate, Sauce will keep approx. 6 weeks. Makes 2 cups.
Hot and Spicy Pineapple Fritters
http://southernfood.about.com/
- 2 cups fresh pineapple, cut in chunks
- 1 habanero chile pepper, seeded and minced
- 5 chives, finely minced
- 1 onion, minced
- 2 cloves garlic, mashed & minced
- 8 green onions, minced
- 1/2 teaspoon turmeric
- 1 1/4 cups flour
- 1/2 cup milk, or more
- 1/2 cup vegetable oil, for frying
- 2 eggs, beaten
