Habanero Cream Sauce Food

ESSENTIAL HABANERO HOT SAUCE

Essential Habanero Hot Sauce image

Planning to use this later this summer - I thought the water bath rationale & instructions were especially clear & easy to follow. From http://www.fiery-foods.com/dave/canning.asp: "Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor & decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath canning can be done in a special pot, or in any large metal container that is deep enough so that the water level will be at least 2 inches over the tops of the jars, and can boil freely. A rack of some kind in the pot is also necessary to keep the jars off the bottom of the pot during the vigorous boiling of processing. After the salsa has been prepared, it must reach boiling stage before simmering it for 5 minutes. Pour it into hot, clean jars, being sure to use all the liquid, which is the high-acid portion of the salsa. Put on the lids and process in the water-bath for 30 minutes. Add boiling water during the process to keep the jars covered. When the processing time is finished, remove the jars to a draft- free location to cool. The following tips apply to the water-bath method: equal parts of lemon or lime juice may be used to replace vinegar, if you so prefer. Less chile may be used in the salsas, but not more, since that will reduce the acid content of the final product. Additional salt may be safely added. Start timing the processing when the water starts to boil again, after adding the jars. And finally, additional seasonings such as oregano or cumin are best if added when serving the salsa, rather than before canning." The New Mexico Department of Agriculture Cooperative Extension Service has shared the following recipe for canning chiles by the water-bath method. NOTE*** This is rated "extremely hot" on their heat scale - I'll let you know after my habaneros ripen.

Provided by Busters friend

Categories Low Protein

Time 1h25m

Yield 2 1/2 cups

Number Of Ingredients 7

Ingredients

1 1/2 cups carrots, chopped
1 onion, chopped
1 1/2 cups white vinegar
1/4 cup lime juice
3 garlic cloves, minced
2 teaspoons salt
10 habanero peppers, seeds and stems removed, chopped

Steps:

Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.
Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
Pour in sterilized jars and process in a water bath as described above.

Nutrition Facts : Calories 162.6, Fat 1.1, SaturatedFat 0.1, Sodium 1939.6, Carbohydrate 31.9, Fiber 5.8, Sugar 16.1, Protein 4.9

HABANERO PEPPER CREAM PASTA

Habanero Pepper Cream Pasta image

This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.

Provided by Stefanie Magee Magnuson

Categories Main Dish Recipes Pasta

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 (8 ounce) package cavatappi pasta
1 teaspoon olive oil
1 teaspoon butter
1 shallot, chopped
2 cloves garlic, diced
1 dried habanero pepper, chopped
2 cups heavy cream
1 large tomato, diced
2 tablespoons all-purpose flour
1 teaspoon black pepper
1 cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter with olive oil in a skillet over medium heat. Add shallots, garlic and habanero pepper, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.

Nutrition Facts : Calories 755.4 calories, Carbohydrate 53.6 g, Cholesterol 183.3 mg, Fat 52.9 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 31.9 g, Sodium 365.4 mg, Sugar 4.3 g

GIANT SHRIMP IN HABANERO SAUCE

Giant Shrimp in Habanero Sauce image

Provided by Food Network

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 ounce olive oil
4 garlic cloves, minced
3 shallots, chopped
1/2 onion, minced
1 habanero chile, minced
1 whole tomato, peeled
3 bay leaves
6 epazote leaves
3 branches fresh thyme
7 mint leaves
1-ounce orange liqueur
1-ounce tequila
8 ounces whipped cream
Salt and freshly ground black pepper
30 to 36 jumbo shrimp, shelled and de-veined

Steps:

Serving suggestions: sliced roasted tomatoes and onions, Champagne vinegar dressing, various herbs and spices
Preheat a grill.
Heat the olive oil in a medium saute pan over medium-low to medium heat. Add the garlic, shallots, and onion and saute for 2 minutes. Add the habanero chile and tomato and saute for 1 minute. Add the herbs and saute for an additional minute. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, immediately add the orange liqueur and tequila. Stir, remove from the heat, and then add the whipped cream. Season, to taste, with salt and pepper.
Grill the shrimp for a couple minutes on each side until just cooked through; be careful not to overcook. Place 5 or 6 shrimp on each serving plate and top with the habanero sauce. Garnish with 1 thick slice each of roasted tomato and onion topped with Champagne vinegar dressing and the herbs and spices of your choice.

HABANERO SAUCE

Habanero Sauce image

Provided by Food Network

Categories condiment

Time 30m

Yield 10 ounces

Number Of Ingredients 7

Ingredients

2 carrots, sliced
6 habanero peppers, seeds removed and sliced
2 teaspoons butter
2 teaspoons chopped garlic
2 tablespoons apple cider vinegar
Salt and freshly ground black pepper
1 cup water

Steps:

In a food processor, finely chop the carrots and habanero peppers. In a small saucepan heat the butter and add the chopped garlic. Then add the carrot and habanero mixture and saute until carrots are soft. While stirring add the apple cider vinegar and salt and pepper, to taste. Then add the water and simmer until mixture is thick enough for spreading.

ROASTED TOMATO AND HABANERO SAUCE

Roasted Tomato and Habanero Sauce image

This recipe is not for the faint of heart. This is a VERY HOT sauce. Great for chips. Use caution when handling the habanero chilies. From Fast, Fresh and Spicy Vegetarian, by John Ettinger.

Provided by mary winecoff

Categories Fruit

Time 1h50m

Yield 2 cups

Number Of Ingredients 8

Ingredients

6 roma tomatoes, halved
1 tablespoon extra virgin olive oil
3 habanero peppers, halved and seeded
1/4 cup sweet onion, minced
1/4 cup water
1 teaspoon vegetable oil
1/4 cup cilantro, minced
1/8 teaspoon salt

Steps:

.Preheat oven to 300 degrees.
Place tomatoes in a roasting pan and rub with most of the olive oil. Bake for 1 hour, stir gently once to prevent sticking. Rub peppers with some oil and add to the tomatoes.
Return to the oven for 20 to 30 minutes, stir, then bake another 10 to 15 minutes.
Remove, place in a blender with the onion, water and vegetable oil, and puree. Stir in cilantro and salt.

Nutrition Facts : Calories 148.9, Fat 9.7, SaturatedFat 1.3, Sodium 163, Carbohydrate 15.3, Fiber 3.6, Sugar 9.3, Protein 3.1

HABANERO HOT SAUCE RECIPE BY TASTY

Habanero Hot Sauce Recipe by Tasty image

Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar

Provided by Julie Klink

Yield 6 cups

Number Of Ingredients 9

Ingredients

10 habanero peppers, seeded, halved
6 cloves garlic, smashed
2 tablespoons olive oil, divided
1 cup carrot, chopped
1 onion, chopped
1 ½ teaspoons salt
2 cups water
¼ cup lime juice
¼ cup white vinegar

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!

Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams

More about "habanero cream sauce food"

CREAMY HABANERO SALSA | AUTHENTIC MEXICAN FOOD RECIPES

creamy-habanero-salsa-authentic-mexican-food image

Web Mar 20, 2015 6 Habanero peppers 1 small garlic clove peeled 1 cup of water ¼ cup vegetable oil Salt to taste Instructions Place peppers, garlic …
From mexicoinmykitchen.com
4.2/5 (31)
Total Time 15 mins
Category Salsas
Calories 498 per serving

Place peppers, garlic and water in a small saucepan (with the lid slightly covering it) over medium heat and cook until peppers are soft and tender about 10-12 minutes. You will need to open your kitchen windows to keep the area well ventilated or turn on the exhaust fan to avoid eye irritation. I live in an apartment, and usually turning on the exhaust fan and placing the lid on the saucepan is enough to avoid any discomfort from the pungent steam coming out of the cooking peppers.
Once cooked, remove the peppers and garlic from the saucepan and place into a blender with the remaining cooking water, which by this time has been reduced.
Let the peppers cool for some minutes and then turn your blender on to puree the peppers. Open the lid while the blender is still running and slowly add the oil to a steady stream. This last step will emulsify the salsa, giving it a creamy texture. Pour salsa into a small bowl and season with salt. Enjoy with some Steak and Chorizo Tacos!

Habanero Cream Sauce Food

ESSENTIAL HABANERO HOT SAUCE

HABANERO PEPPER CREAM PASTA

This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.

GIANT SHRIMP IN HABANERO SAUCE

HABANERO SAUCE

ROASTED TOMATO AND HABANERO SAUCE

This recipe is not for the faint of heart. This is a VERY HOT sauce. Great for chips. Use caution when handling the habanero chilies. From Fast, Fresh and Spicy Vegetarian, by John Ettinger.

HABANERO HOT SAUCE RECIPE BY TASTY

Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar

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