Habanero Oil Recipes

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HOT PEPPER OIL



Hot Pepper Oil image

Use this to season and flavor ingredients to liven up any recipe. The oil can last indefinitely refrigerated. Original from the Cuisine of California

Provided by Nimz_

Categories     Very Low Carbs

Time 15m

Yield 1 cup

Number Of Ingredients 2

1/4 cup hot red pepper flakes
1 cup oil

Steps:

  • Combine pepper flakes and oil in a saucepan over medium heat.
  • Bring to a boil then immediately turn off heat.
  • Let cool.
  • Leave pepper flakes in oil.
  • They will fall to the bottom and the oil can be used in seasoning.
  • The oil will become hotter as it stands.

Nutrition Facts : Calories 1957.1, Fat 218.5, SaturatedFat 28.3, Sodium 8.4, Carbohydrate 6.5, Fiber 2.6, Sugar 3.8, Protein 1

HABANERO OIL



Habanero Oil image

This would be good with stir frys, chinese/thai foods, or whatever peaks your fancy.

Provided by Robert Priddy

Categories     Other Sauces

Time 8h5m

Number Of Ingredients 3

3 to 4 medium habaneros
2 clove garlic -- broke apart and peeled
1/2 gal olive oil

Steps:

  • 1. Remove the stems and cut slits down the sides of the Habaneros. Place them in the bottom of the crock pot.
  • 2. Break apart the garlic and peel it. Then place them in the bottom of the crock pot.
  • 3. Pour a half gallon of olive oil over top the peppers and garlic. Cook on low heat for 6 to 8 hours.
  • 4. After cooked, remove the peppers, garlic, and discard them.
  • 5. After the oil is cooled down funnel the oil back in your jug.

HABANERO HOT SAUCE RECIPE BY TASTY



Habanero Hot Sauce Recipe by Tasty image

Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar

Provided by Julie Klink

Yield 6 cups

Number Of Ingredients 9

10 habanero peppers, seeded, halved
6 cloves garlic, smashed
2 tablespoons olive oil, divided
1 cup carrot, chopped
1 onion, chopped
1 ½ teaspoons salt
2 cups water
¼ cup lime juice
¼ cup white vinegar

Steps:

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  • Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
  • Roast for 10 minutes, until the edges of the peppers are brown.
  • Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
  • Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
  • Remove the pot from the heat and let cool.
  • Pour the vegetable mixture into a blender and puree until smooth.
  • Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
  • Enjoy!

Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams

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