Age 13, I’m a chili head and my habaneros are coming in! Super happy to see them almost ready to pick! Got any recipe suggestions for these peppers?
Age 13, I’m a chili head and my habaneros are coming in! Super happy to see them almost ready to pick! Got any recipe suggestions for these peppers?
by creativeRC
2 Comments
Tnally91
This is going to look like a wall of text, I’m copying and pasting my recipe I sent to a co worker the other day. I’ve been making it for years and love it.
2 Roma tomatoes, 4 medium – large tomatillos, as much garlic as you want I use 6-10 cloves, 1/4 or 1/2 a red onion depending how much you like onion, as many of the habaneros as you can handle, I’d do all four but I have a pretty steep spice tolerance. Grill or broil everything until it all starts to get a little char to it. Throw it all in the blender or food processor, squeeze in the juice from half a lime, blend until smooth. Turn the blender back on and slowly pour in olive oil, not a ton just enough to emulsify it and get almost a creamy texture.
Once you kick up your spice tolerance I toss a scorpion in there as well. Make sure when you roast the peppers you’re well ventilated.
halapeno-popper
Slice one up, throw it in a fry pan with melted butter and add eggs, any way you like them. That’s my go to and for me, not sure there’s much better. But I’m here with you listening for more ways.
2 Comments
This is going to look like a wall of text, I’m copying and pasting my recipe I sent to a co worker the other day. I’ve been making it for years and love it.
2 Roma tomatoes, 4 medium – large tomatillos, as much garlic as you want I use 6-10 cloves, 1/4 or 1/2 a red onion depending how much you like onion, as many of the habaneros as you can handle, I’d do all four but I have a pretty steep spice tolerance. Grill or broil everything until it all starts to get a little char to it. Throw it all in the blender or food processor, squeeze in the juice from half a lime, blend until smooth. Turn the blender back on and slowly pour in olive oil, not a ton just enough to emulsify it and get almost a creamy texture.
Once you kick up your spice tolerance I toss a scorpion in there as well. Make sure when you roast the peppers you’re well ventilated.
Slice one up, throw it in a fry pan with melted butter and add eggs, any way you like them. That’s my go to and for me, not sure there’s much better. But I’m here with you listening for more ways.