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habanero recipes anyone have any??
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smokesniffer
Posts: 2,016
Picked up a couple of habanero peppers today, anyone have any recipes for these puppies. Want to try the heat.
Large, small, and a mini
Comments
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You could make NBT's...Nuclear Buffalo Turds.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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Don't do that!! I did it once ( I think it was last year). For some reason I decided to grow habaneros and I made a batch of ABTs with one NBT(if that's what we are calling them) It didn't go well for me.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Bx - > NJ ->TX!!!All to get cheaper brisket!
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Thanks taz....But as Griffin said, he tried it and decided it wasn't a good idea. I can't imagine how hot the 1st bite was. Griff, care to elaborate?Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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Hey, some people might like it. We don't usually have milk in the house. I'm glad we did that day. Drank a few glasses and then had some ice cream and my mouth was still burning. And then it burned the next day.... :(
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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)I can only imagine how hot that was.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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They are tooo hot for me and leave a long lingering after burn, but at age 68 a warm beer is also tooo hot.
Sauce, Chili, Habanero, Hot, Thirdreye icemncmth,That is an excellent how-to. I like habanero sauces
when the sauce still maintains flavor instead of just heat. The older I get the
less heat I can tolerate. LOL Yours looks very good by the way.Speaking of
carrots, Here is another similar sauce recipe that has carrots added. Thought
you may like it for your recipe file. It's flavor and orange color is similar to
Melindas if you are familiar with that sauce.~thirdeye~INGREDIENTS: 8 to 12 habaneros, stemmed but not seeded, chopped 1/2 cup onion, chopped 2 cloves garlic, minced 1 Tbs olive oil 1/2 cup carrots, chopped 1/8 cup water (add more if needed) 1/2 cup white vinegar 1/4 cup lime juice Procedure: 1 Sauté onions and garlic in oil over medium low heat until
soft but not brown. Add carrots and water. Bring to boil, reduce to low and cook
until carrots are cooked. Add water as needed until carrots are
tender.2 Remove this mixture to a blender and blend along with the
Habaneros. When smooth, mix in vinegar and lime juice and simmer
briefly.3 If you are looking to use the sauce immediately, simmer for
5 min; if you are going to store it, 2 min will be sufficient but will increase
the heat of the sauce to about Melinda's xxtra sauce heat.4 You may opt to double the Habs to create a painfully hot
sauce (about as hot as Melinda's reserve).5 Pack into sterilized containers for
storage.Recipe Type Sauce Recipe Source Source: BGE Forum, Thirdeye, 2007/07/23
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I don't think I would be able to survive a NBT, great name by the way. I was thinking more along the lines of adding to some recipe. I washed the little fella and was going to dice up some of it and mix it into the cream cheese. But thought that my wife wouldn't partake. I would like to find something simple to try, I want to feel the heat for myself. We once went to Buffalo Wild Wings with friends and we were taunting each other on the hot sauce, just for kicks. Want something else to sample with him. Yea I know, not a great idea, Griff I hear you loud and clear, just wanted to try something foolish.Large, small, and a mini
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Jamaican jerk chicken is my favorite use for habaneros. I dont have a recipe off hand. But try ATK or foodnetwork.com.
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A homemade Jamaican jerk sauce or paste is a great use for a habanero.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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Don't have any for one or two peppers, but in the fall I will get several locally grown and then smoke them down and chop into the hot version of chipotles. They reside in a well-marked jar for seasoning. Love the flavor but must be judicious in the use!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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just add some to your favorite salsa recipe
fukahwee maineyou can lead a fish to water but you can not make him drink it -
make jerk chicken! chop them up with some scallions, garlic, ginger, 5 spice, vinegar salt and pepper, marinate for a day and off to the races!
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smokesnifferPicked up a couple of habanero peppers todayMust be nice to live in the tropics eh?
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@LS yep tropics alright, rain, rain and some more rain. EH! It is just about the end of June. Not to many more months for summer to show up.@Eggbertsdad, jerk sauce sounds kind of fun, maybe over some chicken wings.@ xraypat23 thanks for the recipe I will give that a try.You guys/gals are amazing. Thanks again.If any others have suggestions, BRING EMLarge, small, and a mini
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I made some with boudin and cream cheese this weekend. Boudin is a cajun sausage. Jalapeños not NBT, Don't think even this cajun could stand that. Not too sure of it's spread but we have it down here south of Houston. Once the casing of the boudin is removed, it crumbles easily to incorporate it into the cream cheese. Turned out to be one of the hits of the party. Everyone loved it. I cooked it direct with a raised grill at 375 for around 40 minutes. Some turned out a little "well done" but were still devoured. Next time I'll reduce the them to 325 or go with indirect heat.LBGE, Weber Grills, Silverback Pellet grill, PBC. No I don't have a grill issue.
LBC, Texas
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