Habanero Oil Recipes

Steps:

• 1. Remove the stems and cut slits down the sides of the Habaneros. Place them in the bottom of the crock pot.
• 2. Break apart the garlic and peel it. Then place them in the bottom of the crock pot.
• 3. Pour a half gallon of olive oil over top the peppers and garlic. Cook on low heat for 6 to 8 hours.
• 4. After cooked, remove the peppers, garlic, and discard them.
• 5. After the oil is cooled down funnel the oil back in your jug.

Steps:

• In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot oil on all sides. Remove from pan with a slotted spoon. Drain off fat. Add remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes. Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas.

Steps:

• Combine pepper flakes and oil in a saucepan over medium heat.
• Bring to a boil then immediately turn off heat.
• Let cool.
• Leave pepper flakes in oil.
• They will fall to the bottom and the oil can be used in seasoning.
• The oil will become hotter as it stands.

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
• Roast for 10 minutes, until the edges of the peppers are brown.
• Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
• Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
• Remove the pot from the heat and let cool.
• Pour the vegetable mixture into a blender and puree until smooth.
• Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
• Enjoy!