From a mustardy habanero hot sauce to grilled corn with mango-habanero butter, here are some exciting recipes featuring habanero chili peppers.
Food & Wine
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Pappardelle with Clams, Turmeric and Habaneros
"I've always loved the flavors of garlic and turmeric with shellfish," says Fatty Crab's Zakary Pelaccio. Here, he warms the flavorings in olive oil before adding fresh basil, clam juice and a splash of gin, then tosses it all with littleneck clams and pappardelle.
According to Choi, the idea for the wacky yet delicious combination of ingredients in this salad came to him in a dream about Italian grandmothers cooking on Saturn. He balances the flavors with a salsa that gets a double dose of tartness from rice vinegar and purple grape juice.
Homemade hot sauce tastes more vibrant than store-bought and it takes hardly any time to make. Yellow mustard and just a touch of allspice give Grace Parisi's sauce a distinctive, complex flavor. Habanero chiles are already quite fiery but to make the sauce truly incendiary, add some of the seeds.
Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender, and it prevents the husks from burning.
Habanero chiles are incredibly fiery but their naturally fruity flavor is delicious with the orange juice in the salsa here. To make the salsa even sweeter (which helps balance the heat), the chiles and onions are roasted before being blended with the other ingredients.
The Lees created this gazpacho as a riff on a recipe from The Virginia Housewife, a seminal Southern cookbook first published in 1824 that is still in print. They sweeten the cold tomato soup with watermelon and make it fiery with habanero and poblano chiles.