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Habaneros for Heat!

© Judy Howle

Habanero peppers are generally recognized as the world's hottest chiles. Native to Mexico's Yucatan Peninsula and the Caribbean Islands, the habanero has only been commercially available in the United States for about a decade. Their intense heat and fruity flavor have inspired a whole new wave of bottled hot sauces and salsas, most of which are available in specialty shops or through mail-order catalogs. They can be used in many different ways besides salsa amd sauces. They can be used in meat and pasta dishes, with fish and chicken, and even in bread and desserts! Habaneros have become the favorite of the chile-head set because of their blazing heat and wonderful flavor, and they have come up with many delicious and unique recipes for using them.

Here are some habanero recipes:

CARIBBEAN MOP SAUCE
by Eric Lewis, Montgomery, Al

Place in a blender:

• 1 small can of pineapple chunks with syrup
• 1/4 -1/2 cup of honey
• 1/4 -1/2 cup of Worcestershire sauce
• 1 cup of Orange juice
• Spices - garlic, mustard powder, ginger, allspice, onion powder, chile powder
• 4-6 medium size fresh habs
• one dried New Mexico chile

Blend until smooth.
Simmer in sauce pan to reduce about 15%.
place in mason jar and let cool and keep refrigerated.

Use when barbecueing Boston butts or other pork roast.

MANGO-HABANERO MOJO WITH GRILLED GROUPER
Recipe by chef Norman Van Aken and appeared in the St. Petersburg Times

• 4 black grouper fillets about 8 oz. ea. (You can substitute any mild, white fish. Grouper is a local fish here in Florida.)
• 2 ripe mangoes, peeled, pitted and coarsely chopped ( subsitute jarred if necessary)
• 1/2 cup Chardonnay wine
• 2 tbs. fresh orange juice
• 1/2 habanero or scotch bonnet pepper, finely minced

In a blender, puree the mangoes, wine and orange juice until smooth. Strain through a medium stainer and stir in the habaneros, which should make about 2 cups.

Grill or broil the grouper fillets. Warm the mojo through and place about 1/2 cup on each plate and place the fish on top. Enjoy!

RED CHILE WITH MEAT
by Kevin Crooks

• 2 lbs beef stew meat
• 2 Tbs vegetable oil
• 1 3/4 cups water or beer (I always prefer beer)
• 5 dried habaneros
• 1 ancho
• 2 garlic cloves
• 1 tsp salt (or to taste)
• 1 onion
• 1 Tbsp flour
• 1/4 tsp cumin
• 1 tsp dried oregano

Cut meat into bite size pieces. Brown in the vegetable oil. Add water. Cover and simmer 1 hour.

Put all the chiles in a small saucepan. Add water to cover. Cover and bring to boil. Remove from heat and let stand until the chiles are softened (approx one hour). Drain the water. Remove stems and seeds (of course leave seed for more heat).

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