habanero peppers

[Guitarman-S.T-]

let me know what you decide to do. I am a HUGE pepper nut, and alot of people are scared away from the Chinense variety because of the heat, But they never got a chance to see PAST the heat, and get to the flavor...

IMHO The Chinense (habanero) pepper family is the Fruitiest, tastiest pepper of all, Just smell one if you cant taste it because of the heat and you tell me, Does that not smell like something delicious? And the taste IS, but if you cannot get beyond the heat i do not blame you.

What was already said, De-rib, de-seed, and that helps alot ( wear rubber gloves unless you want to battle the HOT hands.. and everything they touch war haha)

Use them sparingly in soups, etc Anything really, Sandwiches, If you have a ton left, FREEZE them before they go bad, they will last until they are used i promise you. And hell if your not to much into the heat make a bad ARSE salsa with them, if you need a recipe let me know Have a milder one with just 1-2 habs in a large batch, and make another one "HOTT" for friends family, because everyone wants to be seen eating the HOT stuff around there friends ( even though they cant handle it )

enjoy bud

[slickster81]

Make a batch of my Java Wing sauce, (original recipe follows)

but substitute:

roasted habaneros for the chipoltle peppers and Louisana hot sauce.
1 cup mango
1 cup pineapple (*use the juice to thin the sauce)
cut back on the brown sugar (add more as necessary to help cut the heat). Cook for 20-30 minutes instead of the 10.

“Java” Wing Sauce
Named for my good friend, Rob “Java” Pilon

1 12 oz. Bottle Original Louisiana hot sauce.
1 cup firmly packed brown sugar (1 1/2 cups for “sweet spicy”)
¼ Cup olive oil.
1 can Chipotle peppers in adobo sauce.(Embassa brand is best)
1 1/2 tsp ground cumin.
1 tsp garlic powder.
1 1/2 tsp onion powder.
1 tsp ground thyme.
1 ½ tsp cracked black pepper.
4 large cloves garlic, chopped coarse.
½ Cup dry white wine, beer, or (gasp!) water. **

Put all ingredients EXCEPT for the wine, beer or water, in a food processor or blender and process until smooth, add enough of ** to bring the volume to 1 quart, blend again briefly, then pour mixture into a sauce pan and cook over medium low heat for 10 minutes, cool and store in the refrigerator in a tightly sealed container.

To make the “Java” Wings.
For each 3 lbs wings:
1 cup wing sauce, warmed. (more if you like them really sloppy!)
¼ cup melted butter or margarine, combined with warmed sauce.

Cook your wings in any manner you desire, when the wings are done, put in a large bowl and toss well with the sauce.

(I marinate my wings for an hour in a “brine” of 1/2 cup malt vinegar, 1/2 tsp. salt and 1Tb. fresh cracked black pepper, then grill over medium heat, the vinegar helps give you a crispier skin)

Serve immediately with blue cheese dressing, celery sticks and beverage of the day.