17 habanero pepper recipes

Roasted habanero salsa with 10 grilled habaneros, oven-roasted Roma tomatoes, lime juice, and cilantro. Extremely hot, keeps in the fridge for weeks.

Made this while cleaning out the refrigerator... thus the name. John

Cedar-planked salmon smoked over alderwood, mopped with a sweet-tart-spicy glaze of grilled pineapple, rhubarb, and habanero. A Pacific Northwest cookout centerpiece.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Pan-seared salmon with a citrus habanero salsa made from tomatoes, tomatillos, orange juice, cumin, and cinnamon. Bright, fiery, and butter-finished in 20 minutes.

If each drop of the super-sauce equaled one jalapeno, you would get a greater depth of flavor from including five jalapenos in your dish than from five drops of the sauce.

Stoba is a traditional Caribbean lamb stew simmered with habaneros, tomatoes, lime juice, cumin, allspice, olives, and capers. Fall-apart tender meat with bold island heat and tangy brightness.

A whole goat rubbed down in a fiery curry paste with habaneros, garlic, and onions, then smoked low and slow for up to 10 hours. Caribbean-meets-pitmaster barbecue that feeds a crowd and rewards patience.

Grilled napalm shrimp skewers marinated in a blended habanero-cayenne butter sauce with cumin, brown sugar, and Worcestershire. Seriously spicy grilled shrimp for heat seekers.

Fresh mango salsa with ginger, habanero, brown sugar, garlic, cloves, and soy sauce. A sweet-hot tropical condiment for grilled fish, chicken, or tacos.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

A fiery Caribbean stoba with lamb simmered alongside habaneros, bell peppers, tomatoes, and allspice, then finished with cucumber, olives, and capers. Slow-cooked island comfort in every spoonful.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

A spicy dinner for those who can handle the fire, but enjoy the flavor. Warning..Don't try unless you know you can eat hot and spicy foods.

Authentic Yucatán cochinita pibil with achiote-marinated pork, banana leaf wrap and habanero orange salsa. Traditional Mayan pit-style slow-roasted pork for tacos.

Made quick and easy by using canned (unsweetened) coconut milk and canned kidney beans, this is a great accompaniment to jerk chicken.