To insure the best pickled chiles, choose only the freshest ones and those with no blemishes. Note: This recipe requires advance preparation.
Ingredients
distilled white vinegar, water, pickling salt, habanero chiles
Empanaditas with Mango Banana Habanero Salsa
Empanaditas are little fruit or meat filled pies. Just about any fruit salsa will work in this recipe, but I especially like the tropical ones. If you’re short on time, ready-made pie crusts can be used for the pastry.
Ingredients
For the Empanaditas:
• 1 recipe Mango Banana Habanero Salsa (see recipe below)
• 1 package active dry yeast
• 1 cup warm water
• 1/4 cup shortening
• 3 cups flour
• 1 teaspoon salt
• 1 egg, beaten
For the Salsa:
• 2 ripe mangos, peeled and diced
• 1 banana, diced
• 1/4 cup minced purple onion
• 1 habanero chile, stems removed, minced
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh mint
Instructions
For the Empanaditas:
Preheat an oven to 400 degrees.
Dissolve the yeast in the water.
Cut the shortening into the dry ingredients. Add the yeast water and mix well. Do not let the dough rise.
Separate the egg and lightly beat the white. Beat the yolk with 1 tablespoon of water. Set them aside.
Roll the dough to 1/4-inch thickness. If using a commercial pie crust, do not roll. Cut into circles 2 to 2 ½-inches in diameter. Place a spoonful of salsa off-center on a circle. Brush the edges of the circle with the egg white, fold over and crimp the edges to seal.
Brush the empanaditas with the egg yolk and bake for 10 to 12 minutes or until golden.
For the Salsa:
Combine all the ingredients and allow to sit for an hour to blend the flavors.
Habanero Hot Sauce
To preserve the distinctive flavor of the habanero peppers, we don’t cook them with the sauce but add them afterwards.
Ingredients
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1 small onion, chopped
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1 tablespoon vegetable oil
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1/2 cup chopped carrots
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1 cup water
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10 habanero chiles, stems and seeds removed, minced
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1/4 cup lime juice
Instructions
In a pan, saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat and simmer until the carrots are soft.
Add the chiles and lime juice to the carrot mixture. Place in a blender and puree until smooth.
Cream of Turnip Soup with Garlic and Habanero
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We know what you’re thinking: turnips? Well, when prepared in a spiced-up soup like this one, they are transformed. Both of us humbly admit that we love the turnip family, and that they add a great dimension to soups and stews. This one stores well in the refrigerator but doesn’t freeze well. Mixed herb croutons make a nice garnish.
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Ingredients
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½ gallon water
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2 pounds turnips, peeled and diced
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3 tablespoons butter
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2 tablespoons garlic, chopped fine
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1 ½ teaspoons salt
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3 cups vegetable stock
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2 cups White Sauce #1 or #2
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1 cup heavy cream
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1 habanero chile, seeds and stem removed, minced
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1/4 cup chopped arugula
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1 tablespoon sugar
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1 teaspoon fresh lemon juice
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Chopped parsley for garnish.
Instructions
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In a large pot, combine the water, turnips, butter, garlic, and salt and boil until the turnips are soft, about 30 minutes, adding water if needed. Drain and return to the pot.
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Combine the stock, white sauce, and heavy cream and add it to the turnips. Cook over low heat, stirring constantly.
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Combine the habanero, arugula, sugar, and lemon juice and add it to the soup, stirring well.
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Garnish with a pinch of parsley and serve.
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Ceviche with Habaneros
Ceviche (also spelled “cerviche” and “seviche”) is kind of a “Latin American sushi,” raw fish “cooked” in fresh lime juice. Because of the high acid content of the ingredients, prepare this fish recipe only in a glass dish, never in a metal one.
Ingredients
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4 habanero chiles, stems and seeds removed, chopped fine
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1 pound firm white fish, cut in cubes
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1 onion, coarsely chopped
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1 1/2 cups fresh lime juice
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1/2 cup cooking oil
Instructions
Combine all the ingredients and refrigerate for at least 6 hours or until the fish loses its translucency and turns opaque.