habanero chile

The food historian and writer Jessica B. Harris wrote a whole cookbook, “The Martha’s Vineyard Table” (Chronicle Books, 2013), paying tribute to the Massachusetts resort island where lobsters, oysters and farm-fresh vegetables are abundant. This dish is ideal for summer, when the tomatoes are overflowing. Dr. Harris loves to use okra in the place of beans, which are often an ingredient in succotash dishes. If you can’t find a habanero chile but still want to add heat, a small jalapeño will work.

Jessica B. Harris’s Summer Succotash

large, ripe tomatoes, peeled, seeded and coarsely chopped (about 3 1/2 pounds)

corn kernels (from about 2 medium ears)

habanero chile, pricked

Salt and ground black pepper,

Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.

If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.

Unlike chicken or steak, shrimp can take on the flavors of a bright, acidic marinade in minutes, which makes it a good choice for last-minute grilling. You actually don’t want to let shrimp sit in the marinade for too long. The acid in the citrus will start to firm up and cook the flesh.

Grilled Shrimp with Turmeric Mojo Sauce

garlic cloves, smashed

habanero chiles, seeds removed, chopped

3" piece ginger, peeled, thinly sliced

lime juice

orange juice

Tbsp. sugar

unseasoned rice vinegar

turmeric

vegetable oil,

Kosher salt

1½ lb. large shrimp, peeled, deveined

short-grain white rice (for serving; optional)

Flaky sea salt

Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling. You actually don’t want to let shrimp sit in the marinade for too long because the acid in the citrus will start to firm up and cook the flesh.

Bon Appétit

Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in ⅓ cup oil and process until emulsified.

Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat.

Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

Tuna Melt

English hothouse cucumber, sliced ⅛” thick

dill

white vinegar

sugar

salt

red pepper flakes

celery salt

mustard seeds

coriander

water-packed

celery stalk, chopped

¼ English hothouse cucumber, peeled, chopped

red onion, finely chopped

olive oil

lemon juice

mustard

chives

mayonnaise, divided

salt and black pepper

Hot sauce

challah, toasted

cheddar,

Iceberg lettuce leaves

Pack cucumber, habanero, and dill into a heatproof glass jar; set aside. Bring vinegar, sugar, kosher salt, red pepper flakes, celery salt, mustard seeds, coriander, turmeric, and ½ cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt, then pour into jar. Cover and let cool; chill.

DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.

Preheat oven to 425°. Mix tuna, celery, cucumber, onion, oil, lemon juice, mustard, chives, dill, celery salt, and ¼ cup mayonnaise in a medium bowl; season with salt, pepper, and hot sauce.

Place bread on a baking sheet and spread remaining mayonnaise over 4 slices; top with tuna salad and cheese. Bake until cheese is melted, about 4 minutes. Top melts with lettuce and pickles and close.

Before you panic about the habaneros—we've got a trick in this pork recipe that mellows out the spice. A lot.

Maple-Habanero Glazed Pork

pork

8–10 large habanero chiles, seeded, chopped

80-proof clear liquor,

orange

olive oil, divided

cinnamon stick

thyme, divided

½ large red onion, finely chopped

garlic cloves, finely grated

maple syrup

white wine vinegar

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Mango and Cucumber Salad

shallot,

Scotch bonnet chile

mangoes, peeled, cut into ½-inch-thick spears

hothouse

cilantro

black pepper

Epicurious

Toss shallot, garlic, chile, lime juice, and salt in a medium bowl. Add mangoes and cucumber and toss again. Cover; let sit at room temperature until shallot and cucumber are softened and juicy and flavors come together, 45–60 minutes.

To serve, add cilantro to chow and toss well; season generously with pepper.

Chow (without cilantro) can be made 3 hours ahead. Cover and chill.

Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.

Miss Ollie's Grilled Jerk Chicken

chives,

Scotch bonnet chiles chiles

garlic cloves, crushed

malt vinegar

soy sauce

Jamaican rum

kosher salt

allspice

nutmeg

cloves

chicken

Vegetable oil (for grill)

Let’s get a technicality out of the way: Classic jerk chicken is grilled over pimento wood (which comes from the tree that also produces allspice berries). If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.

Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.

Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.

Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20–25 minutes longer.

Transfer chicken to a platter and let rest 10 minutes before serving.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Quick-Pickled Cauliflower

Scotch bonnet chiles

garlic cloves,

black peppercorns

coriander seeds

rice vinegar

Diamond Crystal or 1¼ tsp. Morton kosher salt

bourbon

Two 1-quart heatproof glass jars

Bright with lime, vinegar, and heat from Scotch bonnet chiles, this quick pickle by chef-author-activist Bryant Terry is an ideal counterpoint to his Dirty South Hot Tamales With Jackfruit and Cilantro Sauce or similarly rich dishes. Plan to make the pickles at least a day in advance to allow the flavors to develop fully.

Divide cauliflower, chiles, and garlic evenly between jars.

Toast peppercorns and coriander in a dry small saucepan over medium-low heat, shaking pan occasionally, until fragrant, about 3 minutes.

Add vinegar, lime juice, sugar, salt, and 2 cups water to pan, increase heat to high, and bring mixture to a boil. Reduce heat to medium and simmer, stirring often, until sugar and salt are dissolved, about 3 minutes. Remove from heat and stir bourbon into brine.

Carefully pour hot brine over vegetables (vegetables should be submerged). Seal jars and let cool. Transfer jars to refrigerator; let chill at least 1 day before serving.
Do Ahead: Cauliflower can be pickled 3 days ahead. Keep chilled.

Top 7 habanero chile recipes from across the web

The most viewed habanero chile recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jessica B. Harris’s Summer Succotas...

Grilled Shrimp with Turmeric Mojo S...

Tuna Melt

Maple-Habanero Glazed Pork

Mango and Cucumber Salad

Miss Ollie's Grilled Jerk Chicken

Quick-Pickled Cauliflower

Top 7 habanero chile recipes from across the web

The most viewed habanero chile recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jessica B. Harris’s Summer Succotas...

Grilled Shrimp with Turmeric Mojo S...

Tuna Melt

Maple-Habanero Glazed Pork

Mango and Cucumber Salad

Miss Ollie's Grilled Jerk Chicken

Quick-Pickled Cauliflower

The most viewed habanero chile recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine