Most Popular
What is it?
An extremely hot chile with a fruity flavor. Habaneros are usually orange, although you may also find red, yellow and green varieties. They’re a common ingredient in Caribbean cuisine, especially in salsas, hot sauces, and marinades.
Don’t have it?
Scotch bonnets, which closely resemble habaneros, with a similar incendiary heat, are the best substitution.
How to prep:
Use gloves when handling habaneros to avoid getting their juices on your skin or in your eyes.
-
RecipeTomato, Blood Orange, and Mango Sangrita
Sangrita is a traditional concoction of spiced tomato and fruit juices served as a chaser to a shot of straight tequila. Start with the smaller amount of habanero, and add…
-
RecipeJamaican Jerk Pork
This juicy, flavorful pork takes time—a few hours to brine, overnight to marinate, and 7 or 8 hours to smoke. It’s mostly hands off, and well worth it. In Jamaica,…
-
RecipeEnsalada de Aguacate y Piña (Avocado and Pineapple Salad)
The bright, fresh flavors of this colorful Cuban salad beautifully counter the richness of grill-roasted pork. Since they grow there, Florida avocados are favored in Cuba, but Hass avocados work…
-
RecipeSpicy Grilled Pork Loin with Peach Salsa
Annatto seeds (also known as achiote), which Chef Lamas uses in his spice rub, are an integral part of Latin American cooking, for their earthy, slightly peppery flavor and their…
-
RecipeYucatecan Grilled Fish Tacos
These bright, spicy tacos get their authentic flavor from a mixture of orange and lime juices (to replicate the bitter oranges grown in the Yucatán) and herbs and spices like…
-
RecipeRoasted Ham with Spicy Pineapple Glaze
让人想起Jamaic釉的香料an jerk seasoning, lending a Caribbean flavor profile to this ham. Roasting the ham reduces its moisture content just enough to intensify…
-
RecipeChicken and Chickpea Chili
Become the MVP at your house tonight by making this soul-warming chicken chili. The chili is rich, flavorful and satisfying, and the mix of bacon crumbles and fresh toppings means…
Comments
Leave a Comment
Comments
Awful, simply awful. Stick with the basics with trout: lemon, butter, salt and pepper. Either pan sauted or baked in the oven, about 10 minutes, 400-450. Stay as far away from this recipe as you can get.