habanero

A quick and easy spicy hot sauce recipe made with habanero peppers, garlic and honey. Ideal as a serving sauce, complimentary hot sauce, or a marinade.

Sweet Habanero Chili Sauce – Recipe

habanero peppers (chopped)

garlic (chopped)

white vinegar

honey

water

salt

corn starch

To a food processor, add habanero peppers and garlic and process until finely chopped.

Add vinegar, honey, water and salt. Process until very smooth.

Pour the mixture into a large pan and bring to a quick boil. Reduce heat and simmer about 5 minutes.

Mix the corn starch in a separate bowl with a tablespoon of water and add to the simmering mixture. Stir.

Cook about 10 minutes to thicken to your preference. If it gets too thick, you can easily add a bit more water to your tastes.

Cool and store in glass bottles.

Homemade hot sauce! We’re going Caribbean with this recipe, bringing in flaming habanero peppers, velvety mango, vinegar, honey, allspice and more. Drizzle it over chicken, shrimp or fish. Love it. It’s a way of life.

Caribbean-Style Mango-Habanero Hot Sauce – Recipe

mango

white onion (chopped (about 3/4 cup))

apple cider vinegar

cumin

allspice

ginger powder

Add all ingredients to a food processor. Process until smooth.

Add to a large pan and bring to a boil. Reduce heat and simmer for 10 minutes.

Cool then transfer to serving bottles.

https://www.youtube.com/watch?v=Zll0hPuk_ME

A homemade hot sauce recipe, Caribbean style, made with mango, habanero peppers, honey, allspice and more.

Print the recipe at the Chili Pepper Madness site: http://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/caribbean-style-mango-habanero-hot-sauce-video

Caribbean-Style Mango-Habanero Hot Sauce – Recipe - Chili Pepper Madness

A spicy hot sauce recipe made with sweet mangos and fiery habanero peppers and other peppers. It’s time to spice things  up!

Mango-Habanero Hot Sauce – Recipe

mangos

serrano peppers (chopped)

jalapeno pepper (chopped)

habanero pepper (chopped)

onion

red tomatoes (chopped)

cilantro

lime

red wine vinegar

Salt and pepper

Add all of the ingredients to a food processor. Pulse the mixture several times until you achieve your desired consistency.

Pour the mixture into a pan and bring it to a quick light boil. Reduce the heat and simmer for 20 minutes.

If you would like a thinner sauce, add in a bit more vinegar, about a 1/4 cup at a time, to achieve your desired consistency.

Cool, then strain, if desired, or leave it as a thicker hot sauce. Store in the refrigerator in airtight containers. The flavors will develop the longer you let it sit.

I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.

Curried Rice

black pepper

white pepper

curry powder

canola or other neutral oil

curry leaves

unsalted butter

shallots,

garlic cloves,

soy sauce, plus additional as needed

oyster sauce, plus additional as needed

sugar

white rice, cooled

limes, 1 juiced and 1 quartered

Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.

Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.

Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.

To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

This mango-habanero bbq sauce recipe is perfect for grilled shrimp, fish, chicken or pork, with just the right amount of sweet and heat.

Mango-Habanero BBQ Sauce Recipe

olive oil

habanero peppers (diced)

garlic

mango (I used 2 cups

tomato paste

spicy chili flakes

mustard

smoked paprika

ginger

brown sugar

Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.

Add the garlic and cook another minute, until garlic becomes fragrant.

Add remaining ingredients and stir until everything is combined.

Bring to a boil, then reduce heat and simmer about 20-30 minutes.

Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.

https://www.youtube.com/watch?v=KHpJqfL7kf4

This mango-habanero bbq sauce recipe is perfect for grilled shrimp, fish, chicken or pork, with just the right amount of sweet and heat.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Mango-Habanaero BBQ Sauce Recipe

Ingredients

1 teaspoon olive oil
1 small onion chopped
4 habanero peppers diced
4 cloves garlic chopped
2-3 cups chopped mango I used 2 cups for this recipe, but you can use more as desired
6 ounces tomato paste
3/4 cup apple cider vinegar
3 tablespoons honey
2 tablespoons spicy chili flakes
1 tablespoon ground mustard
1 tablespoon smoked paprika
1 tablespoon ground ginger
½ cup brown sugar
Salt and pepper to taste

Instructions

Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
Add the garlic and cook another minute, until garlic becomes fragrant.
Add remaining ingredients and stir until everything is combined.
Bring to a boil, then reduce heat and simmer about 20-30 minutes.
Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.

Recipe Notes

Heat Factor: Medium-Hot. You'll get a nice level of heat from the habanero peppers. Looking for a milder bbq sauce? Cut back on the habanero peppers by replacing some with milder peppers, or core them out to remove some of the heat. Want spicier? You can easily add more habaneros, or go with hotter peppers, like the ghost pepper. YES!

I hope you enjoy it. Get the full printable recipe with discussion at ChiliPepperMadness.com.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Mango Habanero BBQ Sauce - Chili Pepper Madness

A spicy habanero hot sauce recipe made with fiery roasted habanero peppers and plenty of garlic, ideal for spicing up your favorite foods.

Garlic-Habanero Hot Sauce Recipe

peppers

onion (chopped)

sugar (or

Worcestershire sauce

lime juice

Preheat

Baking Sheet

Set peppers on a baking sheet and sprinkle with 2 tablespoons olive oil.

Roast

Roast in the oven 15-20 minutes or until soft and skins begin to blister.

Heat

Heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer about 20 minutes, or until onion and garlic soften.

Simmer

Add roasted peppers and simmer about 5 minutes.

Process

Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot.

Serve

Serve, or strain into sterilized bottles until ready to use.

Make your own hot sauce at home with this quick and easy recipe that incorporates spicy habanero peppers, sweet pineapple and cilantro. Perfect for dashing over meals or spicing up your favorite cocktails. We like it for our Bloody Marys.

Pineapple-Habanero Hot Sauce – Recipe

habanero peppers (coarsely chopped)

pineapple

cilantro leaves (rinsed)

Add all ingredients to a food processor and process until smooth.

Add to a pot and simmer over low heat for 15 minutes.

Cool and strain, if desired. If you want a chunkier hot sauce, skip the straining. Or, strain and add a bit of the pulp back in to your desired consistency.

Pour into bottles and refrigerate until ready to use!

https://www.youtube.com/watch?v=xJ2z2JXGoIE

Make your own hot sauce at home. This hot sauce recipe is quick and easy, made with habanero peppers, sweet pineapple, cilantro, vinegar, lime juice and salt. It is a thinner sauce, perfect for spicy drinks like Bloody Marys, or you can sprinkle it over anything for a quick blast of sweet and spicy. It is easy to thicken up as well.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Pineapple-Habanero Hot Sauce - The Recipe

Ingredients

5-6 habanero peppers coarsely chopped
2 cups chopped pineapple
1 handful cilantro leaves rinsed
Juice from 1 lime
1 cup white vinegar
½ teaspoon salt

Instructions

Add all ingredients to a food processor and process until smooth.
Add to a pot and simmer over low heat for 15 minutes.
Cool and strain, if desired. If you want a chunkier hot sauce, skip the straining. Or, strain and add a bit of the pulp back in to your desired consistency.
Pour into bottles and refrigerate until ready to use!

You can print the recipe here: http://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/pineapple-habanero-hot-sauce

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Pineapple-Habanero Hot Sauce - Chili Pepper Madness

A relish of sweet red peppers, tomatoes, onions and habanero chile, serves as both a marinade and a dressing in this recipe. Its distinct taste is reminiscent of an essential Nigerian stew known in Yoruba as obè̩ ata and used as a base sauce for braising meats or leafy greens, simmering seafood and ladling over cooked starches. This recipe combines the piquant, fiery relish with a tender white fish and leafy greens for an easy sheet-pan meal. A high-temperature broil in the oven will leave you with a delicious char across the pan, and a cilantro-lime finish adds a layer of brightness to the generous variety of flavors. Make the relish up to a week ahead and marinate the fillets overnight if you can. Serve it with steamed rice, millet or <a href="https://www.nytimes.com/2018/02/15/magazine/chef-dream-restore-ancient-west-african-grain-fonio.html">fonio</a>.

Sheet-Pan Fish With Chard And Spicy Red-Pepper Relish

red pepper (about 2 whole, drained from a jar)

red onion, chopped

garlic cloves, chopped

ginger,

habanero pepper, stemmed and seeds left

grapeseed oil, plus more for drizzling

turmeric

tomatoes

Kosher salt

rainbow Swiss chard

grapeseed oil

lime zest (from about 2 limes)

lime juice (from about 2 limes)

cilantro leaves

Sheet-Pan Fish With Chard and Spicy Red-Pepper Relish

Make the red-pepper relish: Combine red peppers, onion, garlic, ginger and habanero pepper in a food processor. Pulse into a coarsely chopped purée. (You can also finely mince the ingredients with a sharp knife.)

In a shallow medium sauté pan, heat 1/4 cup oil over medium heat. Add the turmeric, and toast until fragrant, about 30 seconds. Add the relish and crushed tomato, and bring up to a simmer. Allow the relish to simmer, stirring occasionally, until sauce is thickened to a paste and turns a shade darker in color, about 15 to 18 minutes. Remove from heat and season with salt to taste.

Prepare the fish: Set the oven to broil. Using a sharp knife, score the skin side of the fillets by making 2 parallel cuts across the width. Be careful not to cut all the way through the flesh. Place the fillets on a large rimmed baking sheet, and season both sides with salt. Using a spoon or gloved hands, spread 1 cup of the relish generously over both sides of each fillet, working the marinade into the cuts.

Scatter the chard around the edges of the fillets on the pan, tucking a few pieces under the fish. (You want a nice char on the fish, so don’t cover the fillets with chard pieces.) Drizzle the fillets and chard with oil, and season with more salt. Broil until fish is charred in spots, cooked through and the chard is starting to wilt and brown, about 6 to 8 minutes.

As the fish cooks, make a quick dressing: Combine the remaining relish, lime zest, juice and 1/4 cup oil. Remove the baking sheet from the oven, and scatter the torn cilantro over the fish and chard. Spoon the dressing over everything. Serve fish with any leftover dressing on the side.

This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat it right out of the blender; it's best after it's been chilled at least an hour.

Tomatillo Pineapple Salsa

tomatillos (about 6 medium)

Padrón peppers (or use shishito peppers), stems removed

hot paper lantern pepper

garlic,

oregano

salt, more to taste

cilantro,

  Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.

Set a skillet over medium-high heat and add olive oil. When the oil is hot, add the tomatillos, Padrón peppers, pineapple, paper lantern or habanero pepper, garlic, oregano and salt. Cook, stirring occasionally until everything starts to char, 5 to 7 minutes.

Once charred, transfer the contents of the skillet to a blender or food processor and add 1/2 cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour.

Stir in onion, cilantro and lime juice. Season with salt to taste.

Eduardo Rivera, a Mexican-born farmer living in Minnesota, makes tomatillo pineapple salsa from ingredients he grew.

Tomatillo Pineapple Salsa | Taste Makers

This hot honey recipe infuses honey with a mixture of fresh habanero peppers and spicy dried red peppers for a spicy honey you'll love. Works with any chili pepper.

Hot Honey Recipe

habanero peppers (roughly chopped (or peppers of your choice))

peppers Thai chiles

Add the peppers and honey to a small pot. Heat and simmer on medium heat for 5 minutes to infuse them with the pepper flavor and heat.

Remove from heat and let cool.

Strain the honey through a fine mesh sieve. Toss out the peppers.

Store in an airtight glass container in the refrigerator. Use as needed.

Harold Dieterle, the chef and an owner of two restaurants in Manhattan, Perilla and Kin Shop, cooks food that is often fiery and always immensely detailed. It resembles intricate music that is played very, very loud. This Jamaican-style jerk sauce is no exception. Its heat is towering, but it does not overwhelm the flavors that accompany the flames: thyme and allspice, along with wisps of caramelized sugar and a scent of rum. “You could serve it on chicken,” Dieterle told me. “It’s insane on ribs.” Not to mention pork tenderloin and bluefish. Jerk tofu? That’d be terrific as well.

Jerk Ribs

scallions,

yellow onion, peeled and roughly chopped

habanero peppers, stemmed and seeded

serrano pepper, stemmed and seeded

thyme

garlic powder

chipotle powder

chile powder

onion powder

smoked Spanish paprika

cinnamon

dark brown sugar

soy sauce

dark rum

baby back ribs

salt and black pepper

Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.

Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)

Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.

Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.

Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.

Crockpot Grilled Fiery Habanero Apricot BBQ Ribs.

baby back ribs (around 1 rack)

honey sugar

chipotle chili powder

salt + pepper

beer (just use your favorite, 12)

ketchup (preferably organic)

molasses

pineapple juice (or you can sub apple cider vinegar)

cayenne pepper (use less if you don't like the heat)

salt pepper

raspberries

apricots (diced)

habanero chilies (seeds removed (BE CAREFUL!! Wear gloves if possible))

Grabs the ribs and place them on a cutting board. Take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.

In a small bowl, combine the brown sugar, smoked paprika, chipotle chili powder, garlic powder, cinnamon, salt and pepper. Rub the mixture all over the ribs.

Top 27 habanero recipes from across the web

The most viewed habanero recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Habanero Chili Sauce – Recipe

Caribbean-Style Mango-Habanero Hot ...

Mango-Habanero Hot Sauce – Recipe

Curried Rice

Mango-Habanero BBQ Sauce Recipe

Garlic-Habanero Hot Sauce Recipe

Pineapple-Habanero Hot Sauce – Reci...

Sheet-Pan Fish With Chard And Spicy...

Tomatillo Pineapple Salsa

Hot Honey Recipe

Jerk Ribs

Crockpot Grilled Fiery Habanero Apr...

Honey Roasted Hot Pepper Hot Sauce ...

Fresh Mango Salsa – Recipe

Liberian Chicken Gravy

Spicy Buffalo Chicken Dip - Recipe

Salmon With Salsa Fresca

Corn Salad With Tomatoes, Basil and...

Jerk Chicken With Pickled Bananas

Banana and Habanero Salsa

Habanero Hot Sauce

Jollof Rice Recipe

Roasted Tomato Habanero Salsa

Vegan Chai Poached Pears with Orang...

Habanero Pork Belly Tacos

Habanero Pepper Jam Recipe

Habanero Pepper Jelly Recipe

Top 27 habanero recipes from across the web

The most viewed habanero recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Habanero Chili Sauce – Recipe

Caribbean-Style Mango-Habanero Hot ...

Mango-Habanero Hot Sauce – Recipe

Curried Rice

Mango-Habanero BBQ Sauce Recipe

Garlic-Habanero Hot Sauce Recipe

Pineapple-Habanero Hot Sauce – Reci...

Sheet-Pan Fish With Chard And Spicy...

Tomatillo Pineapple Salsa

Hot Honey Recipe

Jerk Ribs

Crockpot Grilled Fiery Habanero Apr...

Honey Roasted Hot Pepper Hot Sauce ...

Fresh Mango Salsa – Recipe

Liberian Chicken Gravy

Spicy Buffalo Chicken Dip - Recipe

Salmon With Salsa Fresca

Corn Salad With Tomatoes, Basil and...

Jerk Chicken With Pickled Bananas

Banana and Habanero Salsa

Habanero Hot Sauce

Jollof Rice Recipe

Roasted Tomato Habanero Salsa

Vegan Chai Poached Pears with Orang...

Habanero Pork Belly Tacos

Habanero Pepper Jam Recipe

Habanero Pepper Jelly Recipe

The most viewed habanero recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine