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Entries tagged with 'habanero'

Za'atar-Rubbed Cod With Spicy Chickpea Puree and Grilled Zucchini

Serious Eats Jennifer Olvera 1 comment

Hummus-like chickpea puree serves as the foundation for za'atar-rubbed cod, which is then served alongside lemony, grilled zucchini. More

Andouille, Jalapeño, and Habanero Mac and Cheese

Serious Eats Jennifer Olvera 2 comments

Andouille, habanero, and jalapeño give a smoky, spicy twist to crowd-pleasing mac and cheese. More

Walnut-Habanero Salsa with Roasted Garlic and Orange

Serious Eats Suzanne Lehrer 1 comment

The toasted quality of the garlic and nuts tempers the boldness of the habanero and orange juice, so no one flavor is too strong. Paired with chips, this is an addictive sauce that makes you scrape for more. More

Roasted Carrot and Tomato Habanero Hot Sauce

Serious Eats Joshua Bousel Post a comment

Roasted carrots and tomatoes create a complex sweetness that serves as the backdrop to this different and surprising habanero hot sauce. More

La Condesa's Alma Blanca

Serious Eats Melody Fury Post a comment

This playful fresh corn cocktail from La Condesa in Austin, Texas has a creamy texture and a creeping heat from the habanero-infused blanco tequila. It's their most popular signature drink. More

Habanero Tequila

Serious Eats Anna Dunn 3 comments

For this deliciously spicy home infusion find a clean and affordable blanco tequila, but make sure it says 100% agave on the label. More

Papaya-Habanero Hot Sauce

Serious Eats Joshua Bousel 1 comment

Delivering on the required fruit and heat incredibly well, this hot sauce goes deeper with a slew of other fresh flavors and earthy spices to add great complexity. More

Mango Habanero Barbecue Sauce

Serious Eats Joshua Bousel 14 comments

Staying true to its name, mango forms the sweet base here, but this sauce also delivers all the tangy and spicy complexity that makes a great barbecue sauce. More

Grilled Habanero Barbecue Wings

Serious Eats Joshua Bousel 8 comments

Rubbed wings stay juicy and get a nicely browned skin after about 30 minutes of cooking over indirect medium-high heat, at which point barbecue sauce is applied and they start to caramelize. Another coating of sauce and some time directly over the coals creates the layers of sauce that I love—a little sticky, a little charred, and just overall delicious. More

Habanero-Brined Roasted Turkey

Serious Eats Andrea Lynn 2 comments

For the family who worships fiery food, this is a way to relish spiciness for Thanksgiving. Soaked in a habanero-filled brine, this turkey packs a punch you won't soon forget. If the family isn't totally on board for a spicy turkey, then pare down the brine recipe and use it for a chicken instead. More

Grilling: Jerk Pork Skewers

Serious Eats Joshua Bousel 6 comments

I tend to go into grilling kicks—my latest is a need for spicy heat. It started with the sweet and spicy corn slathered with chili-lime butter, then the smoky bite of honey chipotle wings, and this week it was jerk pork skewers, made with fiery habenaros. More

Mango Habanero Hot Sauce

Serious Eats Andrea Lynn 1 comment

Habanero-Brined Roasted Turkey with Cranberry Kumquat Chutney

Serious Eats Andrea Lynn 1 comment
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