SWEET HABANERO ONIONS
Sweet heat for your burgers, hot dogs, or anything else you would normally put some sauteed or grilled onions on.
Provided by Doug Matthews
Categories Side Dish Vegetables Onion
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons butter in a skillet over medium heat. Stir onion, habanero pepper, brown sugar, salt, and pepper into hot butter; cook and stir until onions turn translucent and soften, 5 to 8 minutes.
- Stir 1 tablespoon butter into onion mixture and continue to cook and stir until onion caramelizes, 5 to 10 minutes. Remove onions from pan and top with remaining 1 tablespoon butter.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 7.3 g, Sodium 84.8 mg, Sugar 4.7 g
HOT SWEET HABANERO CHILE SAUCE
Hot sauce recipe inspired by many others, but unique. Very simple ingredients and easy to make. Has great heat with legs (the heat lasts), good pepper flavor, and the sweet balances the heat. I used salt substitute (66% KCl, 33% NaCl) for low-sodium diet. Servings below are in tablespoons.
Provided by Thomas Michael Hyland
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h20m
Yield 48
Number Of Ingredients 10
Steps:
- Blend habanero peppers, jalapeno peppers, and Fresno peppers in a blender on 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again. Pour chile sauce into a sterilized glass container with a tight seal; refrigerate overnight.
Nutrition Facts : Calories 8.3 calories, Carbohydrate 1.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 1.5 g
OAXACA BURGER WITH MANCHEGO, AVOCADO AND PICKLED HABANERO ONIONS
Central Mexico's Oaxaca is home to a refined cuisine of earthy, spicy flavors and its crowning glory is mole. Gathering the ingredients needed to prepare this rich sauce may take some effort, but the end result - smoky, earthy with a delicate balance of fruity heat - is well worth it. Paired with nutty Manchego cheese, creamy avocado and spicy, acidic onions, this sophisticated burger hits all the right notes.
Provided by Bobby Flay
Categories main-dish
Time 5h55m
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the pickled habanero onions: Combine 1/2 cup water, the lime juice, vinegar, sugar, salt and habanero chile in a medium saucepan. Boil the vinegar mixture until the sugar is dissolved. Remove the saucepan from the heat and cool for 5 minutes. Put the onion slices in a small bowl. Pour the warm vinegar mixture over the onions and toss to coat. Cover the bowl and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.
- Meanwhile, for the mole: Heat the oil in a saucepan until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, about 30 seconds. Stir in the chicken stock, pureed tomatoes, chipotle, molasses, honey, maple syrup, ancho chile powder, New Mexico chile powder, cinnamon, allspice, chile de arbol and ground cloves. Sprinkle with salt and pepper. Bring the mole to a simmer and cook, about 5 minutes. Add the almonds, chips, mangoes and raisins. Cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 30 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Sprinkle with salt and pepper.
- For the burgers: Preheat the grill to high for direct heat. Divide the ground meat into 4 equal portions, 6 ounces each. Form each portion into a 3/4-inch burger. Make a deep impression in the center of each burger, using your thumb. Brush the burgers on both sides with the oil and sprinkle with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to medium doneness, about 8 minutes. About a minute before removing the burgers from the gill, top with the Manchego and cover the grill. Transfer the burgers to the buns and top with a large dollop of the mole sauce, a few slices of avocado and some of the pickled habanero onions.
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