HABANERO HONEY
Warning, when handling habaneros, wear rubber gloves and glasses or goggles. When cooking, always cover or use the stove vent fan. The honey acts as a preservative, allowing you to use the peppers to cook with through the winter and the peppers prevent the honey from crystallizing. The honey makes for a unique spread on toast or muffins. The honey can also be used as part of a glaze for turkey, ham, or pork roast. Michael D. King. ICQ 12724999.
Provided by Michael D. King
Categories Very Low Carbs
Time 1h
Yield 1 cup
Number Of Ingredients 2
Steps:
- Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
- Stuff as many pepper halves as you can into the jar, taking care not to trap air.
- Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done.
- Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle).
- Allow to sit for 2 or 3 days.
- Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.
Nutrition Facts :
LARRY'S HONEYED HABANERO DIP
A delicious dip for chips, chicken wings...you name it. The honey hides the fire until the last bite is taken, and then the burn begins...but what a sweet burn it is.
Provided by elgault4317
Categories Low Protein
Time 35m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in olive oil, stirring in garlic powder until soft. Add a small amount of water and continue cooking for about fifteen more minutes over low heat, stirring occasionally. (As a side note, I had a happy accident while looking for all of the blender parts, and scorched this mixture a bit - all to the good. It added a very nice "roasted" taste.) DO NOT cook your habaneros, as this kills the taste. When the onions are sauteed, place in a blender with the rest of the ingredients (you will want to make sure that your habaneros are whole - not peeled or seeded, as much warmth is contained in the seeds), and puree into a smooth mixture. At this point, you will want to return this mixture to heat for about five minutes - not long enough to kill the flavor of the 'neros, but just long enough to blend the different tastes well.
- A bit of a warning -- this dip doesn't seem excessively hot at first blush, because the honey really does mask the capsicum from the habaneros. Give it a few seconds before taking the next bite though, and you will find it to be quite warm.
- This dip will keep for quite some time in the refrigerator, as I think that mold might actually fear it. I've been nibbling on the last batch for a couple of months now, and it only gets better with age.
Nutrition Facts : Calories 80.7, Fat 1.2, SaturatedFat 0.2, Sodium 127.5, Carbohydrate 17.5, Fiber 1.7, Sugar 13.3, Protein 1.9
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