Planted some habanero this summer and they are coming in like gangbusters and I don't see an end in sight. They are very hot, so I need some recipes so these don't go to waste. Anything you make with them will be welcome (chicken, jam, rub, juice/mixer, sauce, ...).

TIA

https://texags.com/forums/34/topics/616283

Try this. It's really hot, but the flavor is great.

https://www.rickbayless.com/recipe/habanero-hot-sauce/

I made this using some dried garden Apache peppers, might work with habaneros too…. In mortar/pestle pulverized 5 dried chiles, seeds and all. To that a tsp of kosher salt. Pulverized together and then added two cloves of garlic, pulverized that and mixed into a paste. Poured a tbls or so of white vinegar and mixed well. Added about a tbls of olive oil and mixed. Lastly added a small handful of cilantro and pulverized into the mixture. I let it sit for an hour or so and drizzled a little line down a fajita and it had awesome flavor. I guess it was basically a chimichurri w/o parsley

Not as much a recipe, but how I use mine when I get a bumper crop. I eat a couple of fresh ones most days, but for those times I have a huge amount, I throw them on the lower grate of my WSM smoker and do a long smoke like ribs or pork butt. They come out charred, and I put them in a gallon ziplock freezer bag and roll them with a rolling pin until pulverized. The flavor (especially with drippings from the meat) is amazing. This works if you have to freeze the Habs too. I put them in an empty spice shaker and put it on almost everything.
Obviously Japs in the middle, and Carolina Reepers to the right. Works with any pepper for different heat signatures and flavors.

Username checks out.

Impressive

Fantastic!

Burn-It said:

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Planted some habanero this summer and they are coming in like gangbusters and I don't see an end in sight. They are very hot, so I need some recipes so these don't go to waste. Anything you make with them will be welcome (chicken, jam, rub, juice/mixer, sauce, ...).

TIA

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Take a couple and infuse in tequila. Try every 12 hours until desired heat is reached. Remove from infusion once you're there. Thank me later.

Edit: I made the mistake once of forgetting about them for 72 hours. At that point the tequila was essentially a spicy bitters... you only needed a few drops to get the job done for spicy ritas or other spicy cocktail of choice.

My boss did something similar with vodka. They soaked habeneros in Tito's and make a drink they called The Broken Spoke (3 oz infused Tito's, 1/2 oz dry vermouth, 1/2 oz olive brine, and garnished with a pepper stuffed olive), and served it at a cocktail hour lobbying for Austin to serve as host for a convention. They won in a landslide, and many people told them that they won because of the booze.

I made a Peach Habanero Jam last summer that was delicious. I can't find the recipe that I used, but you can probably search for one online. I cooked mine down a little too much, so it's almost like taffy when refrigerated.

Peach Habanero hot sauce is awesome as well. I use this recipe:

https://www.mexicanplease.com/habanero-hot-sauce-recipe/

Pasta Arribiata as done at Boccone's (RIP) in San Antonio. Was my favorite dish at my favorite restaurant until they closed.

https://www.expressnews.com/food/recipes-cooking/article/Recipe-Boccone-s-Pasta-Arrabiata-Angry-Pasta-6820714.php

Ferment them.

Bonfire97 said:

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Try this. It's really hot, but the flavor is great.

https://www.rickbayless.com/recipe/habanero-hot-sauce/

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