Home Forums Hunting & Shooting Food, Cooking, and Game Preparation What to do with habernero’s

Any body got a good recipe for the hot peppers.

Planted 3 plants this year and they are loaded.

Relish? Salsa?

I like warm food, not painfully hot though.

Jamaica mon......

Salsa is great if you like that kinda heat. I’d dry them and keep them in the freezer. Use one here and there for spicing up certain dishes.

Pickle them or candy them or chile powder them....

Hab hab gots heat Mon !

I love them.

Make some habernero, blueberry BBQ sauce.

Mango, jicama, red onion, cilantro and habanero salad, salsa or a chutney.

Smoke them, dry them out and grind em up.

I make my Habanero tarter sauce for fish or coleslaw.

60/40 mayo sour cream
fine diced dill pickles or dill relish
fine diced red onion
squeeze of lime
salt and pepper
garlic
cilantro
and VERY fine diced habaneros. For a cereal bowl size of sauce, maybe two or three of them. Adjust quantities to your taste.


It gets much hotter after an overnight sit and the peppers release their oils.Great on fish tacos or as a coleslaw dressing with the very fine shaved cabbage.

poke a hole in them and drop them in with few jars of your pickled peppers or pickles. Spices them up a good bit. Just make sure you mark those jars.....

I make hot sauce.

That sounds good.

Make homemade Pico de Gallo like you usually do, then dice up a habanero really fine and add it into the mix.

That sounds good, Sean. Bet that is good on fish tacos. Just about my cilantro lime sauce + the habaneros.

Pepper sauce for beans and purple hull peas..

I had a bag of them a few years ago. Made a pumpkin/habanero hot sauce. It was out of this world.

Gas mask needed for processing chili's in the blender.

I have made a variation of Melinda's hot sauce from Belize. Mix Habeneros with onions, tamarind, mango, pineapple and any spices you like (think Indian spices like curry or garam masala and turmeric) and to reduce heat add some carrots. You can use any combination of fruit or none at all. This is basically a liquid chutney,

Simmer until soft and puree and bottle. Better to do this out side with a wand type blender and you just about need to wear Haz Mat Gear while cooking and blending these. If it needs dilution add malt vinegar, it needs some for a preservative. Flavor gets better with age

I do a quick pickle with my hot peppers. Then never last long enought that I need to preserve them any longer than a week or so.

Street taco salsa made with habanero instead of jalapenos is amazing. Make it a day early and let it sit in the fridge, it gets better with time. Plus the heat will built some.

The more seeds you add the hotter it will be. If you completely deseed it, it has good heat but very edible.

After seeding the peppers, wash your hands with Gojo or some other mechanics soap to remove the oils. Works like a charm. Also good if you touch poison ivy.

Recipe
10-15 habenero seeded and diced
1 med white onion diced finely
1/2 bunch of cilantro finely diced
Big pinch of salt (not iodized table)
juice from 2 larger or 3 normal limes.

Mix that together, let it sit for several hours minimum, overnight is better, and enjoy. Its good on a taco or simply as a salsa for chips.

Scrambled eggs.