Cranberry-Habanero Jelly

Dave DeWitt July 31, 2015 Recipes Leave a Comment

Although a bit of effort to prepare, this sweet and hot jelly goes well poured over a brick of cream cheese or just atop some crackers. It is also good when melted and used as a glaze for chicken or pork. Use caution to avoid breathing the vapors while processing or cooking the chiles. Be sure to wear food-safe gloves when handling habanero peppers and wash hands, knives, and cutting boards thoroughly, first in cold water and soap and then again with hot water and soap. Do not touch eyes, nose, mouth, or other sensitive body parts when handling the chiles.

Ingredients

17 to 20 habanero peppers (about 1 cup diced)
1 1/2 to 2 large red bell peppers (about 2 cups diced)
1 1/2 cups white vinegar
1/2 cup whole cranberries, fresh or frozen
1/2 cup dried, sweetened cranberries (Craisins⁾
^{7 cups granulated sugar}
^{1/3 cup fresh lemon juice}
^{3 ounces liquid fruit pectin (1 pouch Certo)}

Instructions

^{Wearing food-safe gloves, stem, seed, and dice habanero peppers. Seed and dice the bell peppers. Process peppers in a food processor or blender until minced. Add the vinegar and continue processing until smooth.}

^{Heat a 6 1/2-quart stockpot over medium-high heat. Add the pepper slurry, and the whole and dried cranberries. Cook, simmering and stirring often, until the whole cranberries burst, about 6 to 8 minutes. (Do not breathe the vapors!) Remove from heat. Use an immersion blender or food processor and puree until smooth.}

^{Return stockpot to heat, add sugar and cook, stirring, until the sugar is dissolved. Add the lemon juice. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes. Increase heat to medium-high and bring the mixture to a rolling boil, add the pectin, and, while stirring constantly, cook for 1 minute. Remove from heat, ladle into sterilized containers, and process containers in a hot water bath for 10 minutes.}

Agent Orange Habanero Sauce

Dave DeWitt July 31, 2015 Recipes Leave a Comment

^{This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels. To preserve the unique fruity flavor of the chiles, the habaneros are not cooked. When handling habaneros use food-safe gloves and thoroughly wash knives, cutting boards, and utensils with cold soapy water and then hot soapy water.}

Ingredients

^{2 large carrots (1 1/2 cups) peeled & chopped)}
^{1/2 medium red onion (1 cup) peeled & chopped)}
^{1 1/2 cups white vinegar}
^{1/2 cup water}
^{6 cloves garlic (2 tablespoons minced)}
^{1/4 cup fresh lime juice}
^{1 tablespoon coarse kosher salt}
^{1 teaspoon freshly ground black pepper}
^{1/4 cup coarse grain or Creole mustard}
^{12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)}

Instructions

^{Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.}

^{Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.}

Pickled Habaneros

Dave DeWitt July 31, 2015 Recipes Leave a Comment

It is important that the vinegar ratio not be altered to avoid any potential bacterial growth.

Ingredients

^{20 to 30 habanero chiles, stems removed}

^{3 cups white vinegar}

^{3 cups water}

^{2 teaspoons coarse kosher salt}

^{3 Mason-type (1-pint) canning jars, sterilized}

Instructions

^{Select habaneros that are fresh, firm, and free of blemishes. Wash in a mild bleach solution (1 teaspoon household bleach to 1 quart of warm water), rinse and allow to dry overnight.}

^{Wearing food-safe gloves and using a sharp paring knife, cut two slits in the top of each chile. Tightly pack the chiles into the sterilized jars.}

^{In a medium saucepan, combine the vinegar, water and salt. Bring to a boil and pour over the chiles. Seal the jars and store in a cool, dark place for at least 4 weeks before serving.}

Essential Habanero Hot Sauce

Dave DeWitt July 31, 2015 Recipes Leave a Comment

This is the latest recipe in Nancy’s never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habaneros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath.

Ingredients

1½ cups chopped carrots
1 onion, chopped
1½ cups white vinegar
1/4 cup lime juice
3 cloves garlic, minced
2 teaspoons salt
10 to 12 habanero chiles, seeds and stems removed, chopped

Instructions

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.

Cuban Habanero-Spiced Black Beans

Dave DeWitt July 31, 2015 Recipes Leave a Comment

These beans are an excellent accompaniment to a tropical barbecue. There are many variations of preparing turtle, or black beans, throughout the Caribbean. This recipe uses a Cuban sofrito, which is sauted onions, tomatoes pepper garlic and herbs, as a flavor base for the dishes. Remember to always add and salt or an acid after the beans are done, adding them sooner will make the beans tough.

Ingredients

For the Beans:

1 pound black beans, rinsed and picked over
1 teaspoon dried epazote (omit if not available)
1 tomato, skin removed and chopped
2 tablespoons cider vinegar
2 tablespoons dry sherry (optional)
Salt to taste

For the Sofrito:

2 tablespoons olive oil
1 small green bell pepper, stem and seeds removed, chopped
2 small onions, chopped
4 large cloves garlic, minced
2 habanero chiles, stems and seeds removed, chopped or substitute 4 rocottilo chiles
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf

Instructions

Place the beans in a pot and add cold water to cover. Bring the water to a boil and boil them uncovered for 2 minutes. Remove the pot from the heat, cover, and allow the beans to sit for 1 hour. Drain the beans and rinse them.

Return the beans to the pot, add the epazote and 2 quarts of water. Bring the pot to a boil, reduce the heat slightly, and cook for a 1½ hours or until the beans are almost done.

In a heavy sauce pan add the olive oil and heat over a medium.. Add the green pepper, onions, garlic, and chiles and saute for a couple of minutes until softened. Add the oregano, cumin and bay leaf and saute for an additional minute. Add the sofrito to the to beans. Cover and simmer for an additional 30 minutes

Add the tomato, vinegar, sherry, and season with salt to taste. Simmer for an additional 10 minutes.

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