Hot Habanero Salsa

1 yellow sweet pepper diced
1 red sweet pepper diced
1 orange sweet pepper diced
4-8 habanero or scotch bonnet peppers
4-8 jalapeno peppers
1 chipotle pepper diced
4 banana peppers chopped fine
4 cups sweet onion
4 cups peeled diced tomatoes
1 1/2 cups white sugar
1/2 cup brown sugar
1/2 to 1 cup lime juice
2 tbsp. minced garlic
4 small cans tomato paste
4 cups vinegar
1 bunch cilantro
salt

Dice the sweet peppers, chipotle pepper and onion. Peel and dice fresh tomatoes. Chop the banana peppers very fine. Chop cilantro very fine. Puree the habanero and jalapeno peppers in 1/2 cup vinegar.
Put peppers, onion, tomatoes, hot pepper puree, vinegar, lime juice, garlic, cilantro, tomato paste, and brown sugar in large cooking pot and bring to boil. Boil for 20 minutes and reduce heat to simmer. Add white sugar and salt. Simmer for 10 more minutes.

Note: Depending on how sweet you like your salsa, you may want to reduce the sugar in this recipe. Taste as you go along and adjust accordingly

Hot Cottage Cheese Dip

1 large container cottage cheese
1 package cream cheese
3 green onions (sliced)
2 cups grated cheese
1 can jalepenos or fresh habaneros (chopped)

Add chilies to softened cream cheese, then add the rest of the ingredients. Can be eaten with chips, vegetables on toast.
The longer it sits, the hotter it gets.

Trinidad Congo Pepper Salsa

Ingredients:
15 Habanero or scotch bonnet
Peppers, stemmed, seeded,
And minced
2 lg White onions, minced
1 Papaya, peeled and diced
1 Mango, peeled, pitted, and
Diced
2 tb Dijon mustard
1/2 ts Turmeric
1/2 ts Curry powder
3 c Vinegar
Instructions:
Place all ingredients in a pan, bring to boil, lower the heat, and let simmer for 30 minutes. Remove from heat, cool, and store in a jar in refrigerator.

Tooth Rattling Salsa

Ingredients:
3 md Tomatoes
3 To 4 habanero peppers
Onion -- your choice
Oregano -- dash
Salt and pepper as you like
Instructions:
In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky.

Rodd's Salsa

Ingredients:
7 Roma Tomatos
1/4 c Chopped Green Onions (all
The white part and some of
The green)
1/4 c Chopped Red Onion
3 Garlic Cloves (or more for
Garlic lovers )
1/2 c Chopped Cilantro
1/4 c Chopped Celery
4 Jalapeno Peppers, roasted,
Peeled, seeded, and chopped
2 Habaneros, seeded an chopped
(for those that like *zing*)
1/4 c Balsamic Vinegar
1/4 c Olive oil
Salt and Pepper to taste
Instructions:
Seed the tomatos and chop (I like to chop my tomatos with a knife rather than use a food processor. Makes for more uniform tomato pieces.) Add all the remaining ingredients. Allow to sit overnight (or, if your like me and get impatient, go ahead and eat right away. It's better if it sits, though.)

Roasted Habanero Salsa From Hell

Ingredients:
1 tb Virgin olive oil
1/3 c Virgin olive oil
6 Ripe plum tomatoes, halved
Freshly ground black pepper
10 Habanero chile peppers
1/4 c Lime juice (about 2 limes)
1/4 c Chopped cilantro
Instructions:
Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take on some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice.

Pebre (Chilean Hot Salsa)

Ingredients:
2 tb Olive oil
1 tb Red wine vinegar
1/3 c Water
4 Fresh Aji chiles; seeds and
-stems removed, minced
OR
1 Habanero; as above
2 cl Garlic; minced
1/2 c Onion; minced
1/2 c Cilantro; minced
1 ts Fresh oregano; minced
Salt to taste
Instructions:
Combine the olive oil, vinegar, and water in a bowl and beat with a whisk. Add the remaining ingredients. Mix well, and let stand for 2 hours to blend the flavors.

Peach & Plum Habanero Salsa

Ingredients:
2 c Fresh peaches, diced with
Skin on (bruised ones are
Okay) plus 1 cup
Ripe peeled peaches cut in
1/4 -inch dice
1/4 c Minced onion
1 Fresh or dried habanero
(with skin and seeds
Removed)
1 c Chicken stock or water
1 tb Minced cilantro leaves
1 tb Fresh lime juice
2 tb Sugar
1 c Ripe black plums cut in
1/4 -inch dice
1/2 c Green bell pepper cut in
1/4 -inch dice
Instructions:
Place the 2 c of unpeeled peaches, onion, hab, and chicken stock in a small saucepan and simmer for 10 minutes. Pour into a blender or food processor and puree. Cool and add the cilantro, lime juice, sugar, the 1 c diced peeled peaches, plums, and green peppers.

Papaya Habanero Salsa

Ingredients:
3/4 lb Ripe papaya pulp,
Skin & seeds removed
1-1/2 lb Fresh habaneros,
Seeds & stems removed
1 lg Garlic clove
1-1/2 tb Seedless raisins
1/2 md Yellow onion, quartered
1/8 ts Vanilla,
Preferably mexican
1/8 ts Fresh ground Jamaican
Allspice, coarsely ground
2 tb White wine vinegar
1 tb White sugar
1/2 ts Salt
Pinch cinnamon
1 tb Cornstarch
2 c Water
3/4 tb Brown sugar
Instructions:
Combine all ingredients except last 5 in food processor. Process so mixture is well-blended, but retains texture. Place mixture in sauce pan with 1 1/2 cup water on md. high heat. Mix remaining 1/2 cup water with cornstarch and set aside. Add cinnamon and brown sugar as it begins to boil, stirring frequently. When it comes to a high simmer, add the cornstarch mixture, stirring first. Cook on low boil for 7 minutes, stirring frequently. Set aside overnight. Freezes indefinitely and keeps in the refrigerator for up to 6 weeks.

Jicama Vidalia Salsa

Ingredients:
1 Jicama (approx. 1 lb)
1 lg Vidalia onion
2 sm Carrots (optional)
3 Cloves garlic [we like a lot
Garlic]
1/4 c White vinegar
2 Fresh jalapenos
5 Dried anchos
2 Dried habaneros
Cilantro
ds Salt
Instructions:
Peel the jicama, onion, and carrot, dice [cha, cha, cha]. Throw everything in the blender and grind to your liking. You may need to add just a bit more vinegar (or for an extra kick a shot or two of tequila) if the mixture is too dry. Let stand or refrigerate for at least 2 hours to let everything meld. Use creatively. Of course, use the chiles of your preference, and in your preferred quantites. The idea is to blend a nice deep burn with a sweet aftertaste (from the sweet onion and jicama). Eat in good health!

Hot & Sweet Salsa

Ingredients:
1 28 oz can crushed tomatoes
1 4 1/2 oz can tomato sauce
1 lg Red onion
3 Cloves garlic
5 Jalapeno Peppers, seeded,
Roasted and chopped fine
3 Serrano Peppers, seeded,
Roasted and chopped fine
4 Habanero peppers, seeded and
Chopped fine
1/4 c Marukan Gourmet Seasoned
Rice vinegar
2 ts Mexican oregano, crushed
Juice 1/2 small lime
1 tb Ancho chile powder (plain)
Not hot
1 tb New mexican chile powder
(plain) not hot
Olive oil
Instructions:
Saute onion, garlic, in olive oil until onions are translucent. Add peppers, liquid ingredients, oregano and chile powder. Bring to a boil, and then simmer 10 minutes or until desired consistancy is reached. Allow flavors to blend one day before using.

Habanero Tomatillo & Orange Salsa

Ingredients:
1 lb Tomatillos
3 Or 4 Habanero Chiles
2 Oranges
1 bn Green Onions, Sliced Fine
-With 3 to 4 Inches of Green
Salt
Lime Juice
Instructions:
In an ungreased skillet over medium heat, roast half of the tomatillos in their husks for about 10 minutes, turning frequently. Meanwhile, husk the remaining tomatillos, dice fine, and place them in a bowl. Cool the roasted tomatillos, then husk them and place them in a blender.

Habanero Mango Salsa

Ingredients:
5 Dried Habanero Chiles, Stems
-Removed
2 tb Chopped White Onion
1 lb Fresh Mango, Chopped
3 tb Golden Raisins
1/8 ts Tumeric
1 Fresh Lime Quartered
Instructions:
Cover the chiles with water in a saucepan. Place on the stove, add the onions and simmer until the chiles are softened. Add the mango and the raisins, raise the heat, and just before it begins to boil, remove from the heat.

Gingered Mango Salsa

Ingredients:
1/4 Habanero chile
-or-
1 Whole jalapeno
;seeded and finely chopped
3/4 ts Soy sauce
1 c Mango, peeled and diced
1/4 c Brown sugar
1/4 ts Ground cloves
1 sm Garlic clove, finely chopped
1 tb Fresh ginger, finely chopped
1 pn Salt
Instructions:
Combine and mix prepared ingredients in a small bowl. Salsa texture should be coarse.

Coyote Summer Salsa

Ingredients:
2 Oranges peeled & cut into
Pieces
1 sm Onion chopped fine
2 + (to your heat level
Liking) minced Habaneros
1/4 + cup chopped cilantro
Leaves *no stems*
3 tb Fresh lime juice
2 ts Extra virgin olive oil
1/2 ts Dried Mexican oregano
1/4 ts Salt
Instructions:
Mix it all together - let it sit for a 1/2 hour- then open a bag of your favorite tortilla chips & a bottle of good ale - enjoy :-)

Cilantro Salsa

Ingredients:
2 tb Green chiles, diced
1 Garlic clove(s), minced
3/4 c White onion(s), minced
1 ds Salsa habanero
1/2 c Cilantro, chopped
Lightly packed
3 tb Canola oil
1 tb Lime juice
1 tb Mock Sour Cream
(see pg 53)
Instructions:
Combine all ingredients in a blender and puree. Set aside to cool or store in the refrigerator for up to 2 weeks.

"My Evil Twin" Habanero Salsa

Ingredients:
2 tb Olive oil
1 md Onion -- chopped
1 Green bell pepper --
Chopped
1 Red bell pepper -- chopped
1/2 c Chicken broth
4 Chiles habanero -- minced
6 md Tomatoes -- skinned &
Diced
2 cn Tomatoes -- diced
2 tb Lime juice
2 tb Lemon juice
1 ts Dried coriander leaf
1 ts Oregano
1 tb Sugar or honey -- optional
Salt and pepper -- to taste
1/4 c Fresh parsley -- chopped
2 Anaheim chili pepper --
Chopped
Instructions:
Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone. Add the habaneros (I roasted mine first), the diced tomatoes (okay, I added the extra two cans to cut the heat down a bit, so if you want it super hot you can eliminate the cans or a couple of the habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.

Hot Chicken Seasoning

scotch bonnets
thai chilies
green Jalapeno
habanero peppers

Dry them out(i do them in a warm oven) when thoroughly dry
put them in a coffee grinder with some black peppercorns and grind until fine.

mix with salt, garlic powder, cumin and (if you can believe this) a touch of unsweetened lemon kool-aid powder.

This stuff is really stinkin hot and is awesome on wings...especially if you like your wings crispy and hot.

Spicy Meatballs

1 lb. ground sirloin
1/4 lb. ground lamb
1 cup bread crumbs
1/2 cup water
1/4 cup chopped flat-leaf parsley
1/4 cup grated Parmigiano Reggiano cheese
2 eggs
1 tablespoon habanero powder
1 teaspoon cayenne pepper
1 teaspoon salt

Mix together and shape into meatballs.

In a cast iron skillet, brown the meat balls in olive oil. When browned, simmer in your pasta sauce for 20 minutes.

Now, serve the spicy meatballs over linguini or your favorite pasta.

Habanero Tuna

2 tuna fillets, sushi quality. Rub a little salt on them.

In a mortis and pestle, put 1/2 cup raw almonds, 1/4 cup black peppercorns. Grind well, but not quite to a powder. Add 2 teaspoons habanero powder. Mix. This is the crust for your tuna.

On a plate, take your tuna fillets and roll them in the crust.

In a hot saute pan, heat some sesame oil. Sear the tuna on both sides, keeping it medium rare in the middle.

Serve with roasted potatoes and a lemon cut in half for squeezing.

Habanero Vodka

Quite a simple recipe actually, but great for parties.

Take a liter of GOOD vodka, open it, don't drink it yet.
Take a teabag, fill it with dried crushed orange habanero flakes.
Fill a teabag (or two) with the flakes and put it in the vodka.
Sit it in the sun for TWO days.
Take it of the sun and put it in a dark place for 3-4 days.
Remove the teabags and enjoy!

Really good stuff for a bloody mary.

Black-eyed Peas

Ingredients:

1 pound dried black-eyed peas, picked over
2 tablespoons rendered bacon fat
1 small onion, peeled
Pickled black-eyed peas
1 recipe black-eyed peas, or three 16-ounce cans, rinsed and drained
1/2 small green bell pepper, minced (about 1/2 cup)
1/2 small red bell pepper, minced (about 1/2 cup)
4 scallions including green parts, sliced thin
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 garlic clove, minced
1 teaspoon minced seeded habanero or other fresh hot chili, or to taste (wear rubber gloves)


In a bowl combine black-eyed peas with water to cover and let stand overnight. Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion. In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days. Serve black-eyed peas chilled or at room temperature.

Serves 8.

Island Treasure Chilli Caribbean

Ingredients
3 Kg's lean ground beef
2 Tbsp. barbecue seasoning
1 Tbsp. allspice
3 Golden Habanero Chillis finely chopped
2 x 410 gram cans tomato puree
2 x 410 gram cans baked beans
2 Medium onions, chopped
1 Tbsp. chilli powder

Method
Brown the ground beef and pour off excess fat. Add the rest of the ingredients and simmer 1 1⁄2 hours on low heat. Enjoy. As the Golden Habanero chilli is rated as one of the hottest in the world, it is recommended that rubber gloves are worn when handling it. We suggest that you use three chillis and experiment yourself if you prefer to increase the temperature.

Serves 12 to 15 hungry folks

Exploding Pig 'n Beans

Ingredients
2 Cups of water
1/2 Cup dried brown or red beans, soaked overnight then drained
1 Tbs olive oil
2 onions chopped up finely
1 green or red bell pepper de-seeded and finely chopped
1 tsp minced garlic
500 g cubed pork
200 g cubed stewing steak
250 g whole peeled tomatoes (drain the juice off)
2 Tbs strong chilli powder
1 Golden or Red Habanero chilli finely chopped (2 Jalapenos for softies)
1 tsp oregano
250 ml cooking red wine
Salt and pepper to taste (use ground pepper for better flavour)
2 tsp cumin
Corn flour to thicken if necessary



Method
Combine water and beans in saucepan and simmer until tender.

Pan fry oil, onion, pepper garlic, salt and pepper until tender (in large frying pan)

Add pork and beef to pan and cook. Add beans and their liquid, as well as tomatoes and seasoning. Mix well, cover and simmer 1 hour. Add wine and cook, un-covered for 20-30 minutes or until liquid has reduced by 1 fifth. Use corn flour to thicken if necessary. Serve on rice or couscous and really enjoy the flavours!


Serves 4-6 easily

Jamaican Slave's Revenge Chilli

Ingredients
2 TB vegetable oil
2 cups onions, chopped
6 cloves garlic, minced
3 cans kidney beans, drained
1 can chickpeas, drained
2 Golden or Red Savina Habanero Chilli, chopped finely
4 Tablespoons of hot chilli powder (Not for softies)
1 Teaspoon of HOT HOT HOT sauce (Whatever you prefer)
1 TB paprika
1 TB ground cumin
1 TB oregano
4 cups chopped tomatoes



Method
In a large saucepan, heat the oil over med-high heat. Add the onions and garlic, cook about 5 minutes. Stir in the chilli powder, paprika, cumin and oregano until blended. Stir in tomatoes, and Habanero Chillis. Reduce heat and simmer for about 15 minutes. Stir in the beans and chickpeas, simmer, covered, for about 30 minutes.

This one is #@!&**? HOT!

Serve chilled freshly squeezed lemon, sugar and water mixture to those gasping for breath and flapping their arms making groaning noises.

Tip: Don't invite them again if they complain about the heat!

Savina Sharkbite Salsa

Ingredients
4 ripe tomatoes
Juice of 1 lemon
1/2 onion
Juice of 1 lime
1/2 bell pepper
1 tsp. Parsley
1 clove garlic
1 Red Savina Habanero chilli finely chopped

Method
Dice tomatoes, onion, bell peppers and garlic. Add lemon and lime juice, parsley and Red Savina Habanero chilli. For best results, put in blender and blend for 15 seconds. Chill and serve. This is the hottest chilli in the world, and must be handled with extreme caution.

Keep away from children!

Chileheads Jamaican Rice and Peas Recipe

Ingredients:
1 16 oz can pigeon peas
6 Habanero chiles, roasted & chopped*
6 cloves garlic, finely chopped
1/2 medium vidalia onion, chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons Wyler's granulated chicken boulion

*The original recipe called for 1 habanero, but this version was for a
bunch of chile-heads.

Directions:

If using canned peas, drain and reserve the liquid.

Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown. Stir the peas in with the rice. Do not stir again during cooking! Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. Add to the rice and bring to a boil. Immediately reduce the heat to simmer.

Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour. Great with jerk chicken!
Serves 6.

Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however)

Habanero Pepper Sauce Recipe

Ingredients:
Hot Pepper Sauce

Habanero peppers
Jalapeno peppers
Cayenne peppers
Hot chili peppers
Approximately 2 cups, total (of the peppers)

1 head unpeeled garlic
1 cup red wine vinegar
1 T. sugar

Directions:
The exact proportions of the various types of peppers above can be
varied depending on your personal tastes and what you have available.
For a milder sauce, milder varieties such as Hot Wax, Banana, Pimento,
or Bell peppers can be substituted for a portion of the hot varieties
listed above.

Using rubber gloves, clean and de-seed approximately 2 cups of peppers.
In a saucepan, combine the peppers, garlic, and vinegar and cook,
covered, over low heat for approximately one hour. Keep an eye on the
liquid and reduce heat and add more vinegar if it seems to be boiling
away quickly. Press through a sieve or a food mill, add the sugar, and
return to low heat for approximately 30 minutes or until slightly
thickened. Pour into a jar or bottle which can be sealed and
refrigerate. Will keep in refrigerator for several months.

Great on pork or chicken!

Black Beans Habanero

Ingredients:

4 leeks, white part only, thinly sliced
2 cloves garlic, crushed
2 cups cubed acorn or butternut squash
1 habanero, seeded, stem removed, chopped
2 tablespoons olive oil
1/2 cup dry sherry (do not use cooking sherry)
1/2 cup chicken broth
3 cups cooked black beans, drained
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 teaspoon red wine vinegar
1 cup pine nuts
Go to the drugstore and get some surgical gloves to use when you're
handling habañeros. You can get a big box of disposable gloves cheaply.
I'm serious, now. Do it.

Sauté leeks, garlic, squash and habanero in oil for 5 minutes. Add
sherry and chicken broth, and bring to a boil. Reduce heat and simmer,
uncovered, about 30 minutes or until squash is tender.

Add beans, thyme, cumin, black pepper and vinegar. Continue to simmer
until beans are heated through. Stir in pine nuts and cook 1 minute
longer. Makes 6 to 8 servings, depending upon appetites.
Note: Dried beans cook faster if they are soaked. Cover beans with 2
inches of water, soak them overnight, drain, and then cook according to
your recipe. A shortcut to overnight soaking is to cover the beans with
plenty of water, bring them to a boil and boil for 2 minutes. Then,
turn off the heat, cover tightly, and let them sit for 1 hour. Then,
drain and cook as usual.
People in areas with hard water can cook their beans till the cows come
home, and the beans will still be tough or not thoroughly done. If you
have that problem, add a scant 1/4 teaspoon of baking soda to the
cooking water, and you will have one less problem.

Habanero Salsa II

Ingredients:

1 Habanero diced to small pieces and seeds discarded
1 onion diced
4 tomatoes diced
Coriander chopped
Juice of 2 limes
Salt (pinch)

Put all ingredients together about 2 hours before serving. This is a
yummy salsa but can be very hot depending on the individual pepper.
Serve with corn chips

Habanero Hot Sauce I

Ingredients:
Hot Smoke Finishing Sauce

¼-cup olive oil
1 medium yellow onion, coarsely chopped
6 medium garlic cloves, minced
1-tablespoon brown sugar
1/3-cup maple syrup
1/4-cup bourbon
1-cup cider vinegar
1/2-teaspoon allspice
1/2-teaspoon nutmeg
1/2-teaspoon ground thyme
1/2-teaspoon cinnamon
1 tablespoon coriander, ground
1 tablespoon unsweetened cocoa powder
8 medium chipotle peppers, dried or canned
1 fresh Habanero pepper, stemmed
1-14 oz bottle ketchup
1 1/2 cups water
Salt, to taste

Heat the oil in a large, heavy pot over medium heat and sauté onion and
garlic until soft. Lower heat, add sugar, syrup, bourbon, vinegar,
spices, and cocoa, and reduce for 5 to 10 minutes. Cut the chiles in
half and add to the pot, along with the ketchup, water and salt. Cook
slowly for 1 1/2 hours, covered, stirring occasionally and adding more
water if the sauce becomes thicker than ketchup. When sauce has cooled
slightly, puree in the blender. Refrigerated, the sauce will keep 2 to
3 weeks.

Habanero Sauce III

Ingredients:

3 Plum tomatoes
1 fresh Habanero chilies -- (1 to 3)
2 Garlic cloves, unpeeled
1/4 c Water
Juice of one orange
Juice of one grapefruit
Salt and fresh ground pepper to taste

Heat cast iron skillet over medium low heat. Add tomatoes, chilies and
garlic. Pan roast until tender and brown on all sides, turning
frequently, about 20 minutes. Transfer tomatoes to blender. Remove
seeds and stems from chilies; add chilies to blender. Peel garlic and
add to blender. Add water, orange juice and grapefruit juice. Puree
until smooth. Transfer to medium bowl. Season to taste with salt and
pepper. Serve at room temperature.

Island Seasoning

Ingredients:
(Makes 1 pint)

3 cloves of garlic, peeled and left whole
1 carrot, peeled and cut into thin strips
4 branches fresh thyme
3 whole Habanero chiles
2 Tbs chopped chives
6 whole black peppercorns
1 pint white vinegar

1. Place all the ingredients, except for the vinegar, in a sterilized
jar. Pour the vinegar over the mixture and allow to steep for 1 week
before using.

Habanero Jelly

Ingredients:
1 cup ground sweet red or green peppers-1/2 cup ground long hot peppers
(I use 1 1/2 cups Scottish Bonnett or Habanero peppers for an intensely
HOT jelly)--6 1/2 cups sugar-1 1/2 cup white vinegar - 1/4 tsp. salt--6
oz. fruit pectin

Directions:
Core and gring or puree the peppers, include seeds. Combine peppers,
sugar, vinegar and salt in a saucepan. Simmer for 10 minutes, stirring
constantly. Pour in pectin and bring to a boil. Lower heat, continue to
stir, until you feel the mixture thicken..Place funnel over tops of
sterilized jars, ladel jelly into jars, wiping any spills immediately.
Enjoy!!
the type of peppers that you will use depends upon the amount of "heat".

Spiced Hot Scallops Recipe

Ingredients:
1 lb Scallops
1 tbs Ginger root chopped
1 tbs Garlic, chopped
4 Scallions, chopped
2 tbs Lime juice
1/4 tsp Dried mustard
2 tsp Brown sugar
2 tbs Soy sauce
1/2 tsp Powdered cayenne or habanero chiles
2 tbs ketchup
1 tbs cornstarch mixed with enough water to liquefy
2 tbs peanut oil (or cooking oil of choice)

Directions:
Heat oil in a wok; add ginger, garlic, scalloins, and chile powder.
Stir fry for one minute.
Add scallops and stir fry until firm and opaque.
Add lime juice, ketchup, dry mustard, and sugar; blend well.
Add cornstarch and cook until thickened.
Serve on a bed of rice.

Columbian Conch Fritters (Frituras De Caracol) Recipe

Ingredients:
Frituras De Caracol(Columbian Conch Fritters)
2 c Conch meat -- pounded, chopped fine (or substitute clams)
1/4 c Onions -- grated
1/4 c Olives, ripe -- chopped fine
4 ts Pimiento -- chopped fine
1 t Garlic cloves -- minced
1/2 ts Basil
1/2 ts Tarragon
3 ds Habanero Hot Sauce
1 Chile, habanero -- seeded,
-stemmed, minced
1 t Baking powder -- sifted
1/2 c Flour, all-purpose -- sifted
1 Eggs -- well beaten
Oil, olive -- for frying

Directions:
In a bowl, combine all of the ingredients except the baking powder,
flour, egg, and olive oil and set aside. In another bowl, sift the
baking powder and flour together and mix with the egg. Add the first
mixture to the egg mixture, stir well, and let stand for 5 minutes.
Place the oil in a frying pan and bring up to 380F. Carefully drop
dough balls into the oil and cook until brown. Remove with a slotted
spoon and drain on paper towels.

Belizian Habanero Sauce Recipe

Ingredients:
1 small onion, chopped
1 tbl oil
1 c chopped carrots
2 c water
6 habanero chiles, stemmed, seeded, and minced
3 tbl fresh lime juice
3 tbl white vinegar
1 tsp salt

Directions:
Saute onion in oil until soft. Add carrots and water. Bring to boil,
reduce heat and simmer until the carrots are soft. Remove from heat.
Add chiles, lime juice and salt. Process to smooth sauce. Pour into
sterilized bottles and seal. Note that the habs are not cooked to
preserve their unique flavor.

Chicken Jerk Marinade

Ingredients:
2 cups vegetable oil
2 lg yellow onions coarsely chopped
4 scallions coarsely chopped
3 habanero peppers or jalapeno peppers stemmed
3 tbsp fresh gingerroot peeled & grated
6 cloves garlic coarsely chopped
2 tbsp fresh thyme finely chopped
1/2 cup red wine vinegar
3 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp ground nutmeg freshly ground
pinch ground cloves
2 tsp ground allspice
2 tbsp fresh lime juice

Directions:
Process all ingredients in a food processor until smooth.
May be refrigerated, covered, for 1 day. Makes about 3 cups.

Jamaican Jerk Seasoning Recipe

Ingredients:
1/2 cup allspice berries
1/2 cup brown sugar, packed
6-8 cloves garlic
4-6 Scotch Bonnet or habanero peppers
1 Tbsp. ground thyme or 2 Tbsp. fresh
2 bunches green onions
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. soy sauce

Directions:
Put all ingredients in a food processor (we used a blender) and process
until smooth. Keep refrigerated until ready to use. Rub meats with the
seasoning, or can place the rub under the skin of chicken. Refrigerate
and let marinate overnight. Grill meats over low fire until done.

Shrimp Herradura Aqejo Recipe

Ingredients:
4 fluid ounces of Herradura Aqejo tequila (or Cuervo 1800, El Patron,
Tres Generaciones, or any good aged tequila)
Juice of 4 large limes
Small bunch of cilantro, chopped
2 tablespoons olive oil
Zest from two oranges or tangerines
1 or 2 dried habanero chiles, crushed
1 tablespoon brown sugar, honey or some other sweetener
3 pounds large shrimp, shelled and deveined
Onions, cut into chunks
Whole cloves garlic, peeled
Orange sections
Lime sections
Other citrus, sectioned, if desired

Directions:
Combine the first 7 ingredients and marinate the shrimp for a few
hours. After marinating the shrimp, skewer with onions and cloves of
garlic, chunks of oranges, limes and/or other citrus. Barbeque quickly
on hot grill until shrimp turn pink and curl slightly.

Serves 6.

Chileheads Jamaican Rice and Peas Recipe

Ingredients:
1 16 oz can pigeon peas
6 Habanero chiles, roasted & chopped*
6 cloves garlic, finely chopped
1/2 medium vidalia onion, chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons Wyler's granulated chicken boulion

*The original recipe called for 1 habanero, but this version was for a
bunch of chile-heads.

Directions:
If using canned peas, drain and reserve the liquid.
Heat the oil in a deep frying pan over high heat. Add the rice, and
continue saute until the rice turns opaque and golden brown. Add the
chile, garlic, and onion and saute for a few more minutes. Beware the
fumes!!! Be careful not to let the rice brown or over brown. Stir the
peas in with the rice. Do not stir again during cooking!
Combine the coconut milk with the bean liquid. Add water to make 4 cups
of liquid. dd to the rice and bring to a boil. Immediately reduce the
heat to simmer.
Cook uncovered until the liquid is slightly below the surface of the
rice and holes form in the rice. Cover the pot and cook for 20 to 25
minutes or until the liquid is absorbed and the rice is tender. Allow
to sit covered for another 1/2 hour. Great with jerk chicken!
Serves 6.
Rice and peas (or beans) is a very popular dish throughout the
Caribbean, and perhaps because eating rice with hot foods helps to tame
the fire. (Not this rice!) The peas used in this recipe are called
pigeon or gungo peas. They are about the size of garden peas and are
usually found dried. However, cooked, canned pigeon peas are also
available. If they are not available in your area, black-eyed peas or
kidney beans can be substituted. (Not the same, however)

Caribbean Mango Chutney Recipe

Ingredients:
2 Anaheim peppers, roasted, peeled, diced
2 hot chile peppers, seeded, minced
(like Scotch Bonnet or Habanero)
2 cups apple cider vinegar
1 tablespoon salt
3 cups brown sugar
1/4 cup tamarind paste
4 mangoes, peeled, diced
2 small onions, finely chopped
6 ounces golden raisins
1/2 t celery seeds
3 garlic cloves, minced
1 tablespoon grated ginger
1 lg. lime, juiced
1/4 cup whole cloves
1 teaspoon cinnamon
1 tablespoon whole mustard seeds

Directions:
In a large enamel pot combine the peppers with the vinegar, salt, and
sugar. Cook over medium heat until the sugar dissolves. Add remaining
ingredients and bring to a boil. Simmer, undisturbed for 4 hours.
Remove from heat, cover, and set aside for 2 hours. Refrigerate
overnight.

Habanero Pepper Sauce Recipe

Ingredients:
Hot Pepper Sauce

Habanero peppers
Jalapeno peppers
Cayenne peppers
Hot chili peppers
Approximately 2 cups, total (of the peppers)

1 head unpeeled garlic
1 cup red wine vinegar
1 T. sugar

Directions:
The exact proportions of the various types of peppers above can be
varied depending on your personal tastes and what you have available.
For a milder sauce, milder varieties such as Hot Wax, Banana, Pimento,
or Bell peppers can be substituted for a portion of the hot varieties
listed above.

Using rubber gloves, clean and de-seed approximately 2 cups of peppers.
In a saucepan, combine the peppers, garlic, and vinegar and cook,
covered, over low heat for approximately one hour. Keep an eye on the
liquid and reduce heat and add more vinegar if it seems to be boiling
away quickly. Press through a sieve or a food mill, add the sugar, and
return to low heat for approximately 30 minutes or until slightly
thickened. Pour into a jar or bottle which can be sealed and
refrigerate. Will keep in refrigerator for several months.

Great on pork or chicken!

Jerk Marinade Recipe

Ingredients:
Tsp Allspice
Tsp Fresh grated Nutmeg
Tsp Cinnamon
Tsp Cardamon
Tbs Dijon Mustard
Tsp each of black and white pepper
2 Habaneros Chiles
1/4 cup balsamic vinegar
1/4 cup each of orange juice and lime juice

Fresh Herbs:
Tsp Thyme
Tsp Mint
Tsp Oregano
Tsp Marjorem
Tsp Sage
Tsp Rosemary
( 1/2 the amount of dried herbs can sub)

Directions:
Put all ingredients into blender. Puree.Put into non reactive bowl and
marinate salmon for 1 to 3 hours. Grill or bbq salmon to perfection.
This will work on chicken, pork and other fish.

Jerk Chicken Sugar Reef Style Recipe

Ingredients:
1 Tbsp ground allspice
1 Tbsp dried thyme
1-1/2 tsp cayenne pepper
1-1/2 tsp freshly ground black pepper
1-1/2 tsp sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime
1 scotch bonnet pepper, seeded and finely chopped (can substitute
habanero)
1 cup chopped white onion
4 6- to 8-ounce chicken breasts, trimmed of fat, skin pulled off

Directions:
In a large bowl, combine the dry ingredients. With a wire whip, stir in
liquid ingredients and mix well. Stir in the vegetables and pour all
over
the chicken breasts. Cover and marinate at least one hour, but
preferably
overnight.

Preheat outdoor grill. Remove the chicken from the marinade and grill
about six minutes on each side. While grilling, brush with marinade.
Heat the leftover marinade (to boiling) and serve on the side for
dipping. Serves 4.

Habanero Salsa Recipe

Ingredients:
FIRE ROASTED CORN AND TOMATO SALSA
2 ears of fresh corn
Drizzle of olive oil
Salt
Freshly ground black pepper
4 ripe Italian plum tomatoes, peeled, seeded and diced
1 cup minced red onions
1 teaspoon minced Habanero peppers
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice

Directions:
Season the corn with olive oil, salt and pepper. Place the corn over a
stove's open flame and cook for about 1 to 2 minutes on all sides.
Remove and cool. Remove the kernels from the cob. Combine the corn,
tomatoes, onions, peppers, cilantro, lime juice and lemon juice. Mix
well. Season the salsa with salt and pepper.

Passion Fruit and Ginger Sauce Recipe

Ingredients:
Intensely perfumed, and with a hint of guava and jasmine, passion fruit
juice is a signature ingredient of the American tropics. Its lush
flavor is lovely in sauces for pork and grilled or pan-seared fish,
shrimp and scallops.

1 cup passion fruit juice (see Note) or unsweetened pineapple juice
3 tablespoons sugar
3 large garlic cloves, smashed
1 1/2 teaspoons finely grated fresh ginger
1/2 habanero chile or 1 whole jalapeo seeded and coarsely chopped
1 1/2 tablespoons snipped fresh chives
1 1/2 tablespoons minced red bell pepper
1 1/2 tablespoons cider vinegar
Pinch of ground cumin
Salt and freshly ground pepper

Directions:
MAKE AHEAD:
The sauce can be refrigerated for up to 3 days.

In a small saucepan, combine the passion fruit or pineapple juice with
the sugar and bring to a boil over high heat. Reduce the heat to
moderate and simmer until the juice is reduced by half and thickened
slightly, about 15 minutes. Transfer to a blender or food processor and
let cool slightly. Add the garlic, ginger and habanero chile and blend
until smooth, about 30 seconds. Transfer the sauce to a medium bowl and
stir in the chives, red bell pepper, vinegar and cumin. Season the
passion fruit sauce with salt and pepper and let cool completely.
MAKES 3/4 CUP
NOTE Passion fruit juice is available in the freezer section of most
Latin markets.

Exremely Hot Pepper Jelly Recipe

Ingredients:
1 1/2 cups well ground peppers--I use habanero or scotch bonnett--6 1/2
cups sugar--1 1/2 cups white vinegar--1/4 tsp. salt--6 oz. liquid
pectin

Directions:
core and grind or puree the peppers--combine the peppers, sugar,
vinegar and salt in a saucepan--simmer 10 minutes--pour in pectin and
bring to a boil, stirring with a wooden spoon--pour into sterilized
jars--
makes about 8-10 half pints
prepare in a very well ventilated room--wear gloves--avoid any contact
with skin, especially face and eyes--label with a warning--this is not
your ordinary hot pepper jelly--would appreciate knowing how you like
this--enjoy!!

Spiced Hot Scallops Recipe

Ingredients:
1 lb Scallops
1 tbs Ginger root chopped
1 tbs Garlic, chopped
4 Scallions, chopped
2 tbs Lime juice
1/4 tsp Dried mustard
2 tsp Brown sugar
2 tbs Soy sauce
1/2 tsp Powdered cayenne or habanero chiles
2 tbs ketchup
1 tbs cornstarch mixed with enough water to liquefy
2 tbs peanut oil (or cooking oil of choice)

Directions:
Heat oil in a wok; add ginger, garlic, scalloins, and chile powder.
Stir fry for one minute.
Add scallops and stir fry until firm and opaque.
Add lime juice, ketchup, dry mustard, and sugar; blend well.
Add cornstarch and cook until thickened.
Serve on a bed of rice.

Hot Pepper Sauce Recipe

Chili

Ingredients:
Hot Pepper Sauce

Habanero peppers
Jalapeno peppers
Cayenne peppers
Hot chili peppers
Approximately 2 cups, total (of the peppers)

1 head unpeeled garlic
1 cup red wine vinegar
1 T. sugar


Directions:
The exact proportions of the various types of peppers above can be varied depending on your personal tastes and what you have available. For a milder sauce, milder varieties such as Hot Wax, Banana, Pimento, or Bell peppers can be substituted for a portion of the hot varieties listed above.

Using rubber gloves, clean and de-seed approximately 2 cups of peppers. In a saucepan, combine the peppers, garlic, and vinegar and cook, covered, over low heat for approximately one hour. Keep an eye on the liquid and reduce heat and add more vinegar if it seems to be boiling away quickly. Press through a sieve or a food mill, add the sugar, and return to low heat for approximately 30 minutes or until slightly thickened. Pour into a jar or bottle which can be sealed and refrigerate. Will keep in refrigerator for several months.


Great on pork or chicken!

Hot Pepper Jelly Recipe

American Jellies and Jams

Ingredients:
1 cup ground sweet red or green peppers-1/2 cup ground long hot peppers (I use 1 1/2 cups Scottish Bonnett or Habanero peppers for an intensely HOT jelly)--6 1/2 cups sugar-1 1/2 cup white vinegar - 1/4 tsp. salt--6 oz. fruit pectin

Directions:
Core and gring or puree the peppers, include seeds. Combine peppers, sugar, vinegar and salt in a saucepan. Simmer for 10 minutes, stirring constantly. Pour in pectin and bring to a boil. Lower heat, continue to stir, until you feel the mixture thicken..Place funnel over tops of sterilized jars, ladel jelly into jars, wiping any spills immediately. Enjoy!!
the type of peppers that you will use depends upon the amount of "heat".

Caribbean Mango Chutney Recipe

Caribbean Sauces



Ingredients:
2 Anaheim peppers, roasted, peeled, diced
2 hot chile peppers, seeded, minced
(like Scotch Bonnet or Habanero)
2 cups apple cider vinegar
1 tablespoon salt
3 cups brown sugar
1/4 cup tamarind paste
4 mangoes, peeled, diced
2 small onions, finely chopped
6 ounces golden raisins
1/2 t celery seeds
3 garlic cloves, minced
1 tablespoon grated ginger
1 lg. lime, juiced
1/4 cup whole cloves
1 teaspoon cinnamon
1 tablespoon whole mustard seeds

Directions:
In a large enamel pot combine the peppers with the vinegar, salt, and sugar. Cook over medium heat until the sugar dissolves. Add remaining ingredients and bring to a boil. Simmer, undisturbed for 4 hours. Remove from heat, cover, and set aside for 2 hours. Refrigerate overnight.

Chileheads Jamaican Rice and Peas Recipe

Caribbean Rice

Ingredients:
1 16 oz can pigeon peas
6 Habanero chiles, roasted & chopped*
6 cloves garlic, finely chopped
1/2 medium vidalia onion, chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons Wyler's granulated chicken boulion

*The original recipe called for 1 habanero, but this version was for a bunch of chile-heads.

Directions:
If using canned peas, drain and reserve the liquid.
Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown. Stir the peas in with the rice. Do not stir again during cooking!
Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer.
Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour. Great with jerk chicken!
Serves 6.
Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however)

Jerk Marinade Recipe

Ingredients:
2 cups vegetable oil
2 lg yellow onions coarsely chopped
4 scallions coarsely chopped
3 habanero peppers or jalapeno peppers stemmed
3 tbsp fresh gingerroot peeled & grated
6 cloves garlic coarsely chopped
2 tbsp fresh thyme finely chopped
1/2 cup red wine vinegar
3 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp ground nutmeg freshly ground
pinch ground cloves
2 tsp ground allspice
2 tbsp fresh lime juice

Directions:
Process all ingredients in a food processor until smooth.
May be refrigerated, covered, for 1 day. Makes about 3 cups.

Belizian Habanero Sauce Recipe

Ingredients:

1 small onion, chopped
1 tbl oil
1 c chopped carrots
2 c water
6 habanero chiles, stemmed, seeded, and minced
3 tbl fresh lime juice
3 tbl white vinegar
1 tsp salt

Directions:
Saute onion in oil until soft. Add carrots and water. Bring to boil, reduce heat and simmer until the carrots are soft. Remove from heat. Add chiles, lime juice and salt. Process to smooth sauce. Pour into sterilized bottles and seal. Note that the habs are not cooked to preserve their unique flavor.

Hot Nacho Dip

Ingredients:
8 Oz. Velveeta
8 Oz. Cream cheese
5 Oz. Habanero Hot Sauce

Directions:
Melt Velveeta and cream cheese in a microwave or double boiler. Add hot sauce and mix well. Serve in a chaffing dish to keep hot. Works great with tortilla chips.