World's Hottest Free Recipes

Worlds Hottest Peppers


worlds hottest peppers

Habanero Sauce

12 habaneras chopped, stems removed
1/2 c chopped carrot
1/2 c chopped onion
3 cloves garlic minced
1 t vegetable oil
1/2 c white vinegar
1/4 c fresh limejuice

Sauté the onion and the garlic in the oil until soft. Add carrots and 1/2-cup water. Simmer until carrots are tender. Place carrot mixture and habaneras in a blender puree until smooth. Combine puree with vinegar and lime simmer for 5 minutes over low heat to combine flavors, strain into sterilized bottles, can be kept for up to 1 year. Is a rather toxic orange color and very hot. Use sparingly.


worlds hottest peppers

Hot Tepín Pickle Dip

1/2-cup limejuice
1/4 teaspoon Tepín flakes, or to taste
1-teaspoon sugar
1-1/2 cups shallots, chopped
2 green onions, chopped
1 Tablespoon cilantro
1/4-teaspoon salt, or enough to round out the taste

Blend all ingredients well in a blender. Serve in a bowl chilled, with crunchy dill pickle spears. The cool, sour/salty taste of the pickles contrasts nicely with the fiery sweet/sour tones of the dip, creating a complex burst of flavors.


worlds hottest peppers

Hot Nacho Dip Recipe

Ingredients:
8 Oz. Velveeta
8 Oz. Cream cheese
5 Oz. Habanero Hot Sauce

Directions:
Melt Velveeta and cream cheese in a microwave or double boiler. Add hot sauce and mix well. Serve in a chaffing dish to keep hot. Works great with tortilla chips.


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