Habanero Hibiscus Sour Recipes

HABANERO-HIBISCUS SOUR

Habanero-Hibiscus Sour image

Homemade habanero-hibiscus syrup adds a spicy, aromatic twist to an otherwise classic Pisco Sour.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Time 20m

Number Of Ingredients 7

Ingredients

1/2 cup sugar
3 habanero chiles
1/4 cup dried hibiscus flowers (1/4 ounce)
6 ounces pisco, chilled
2 ounces fresh lime juice
2 large egg whites
Peychaud's or Angostura bitters, for serving

Steps:

Syrup:Combine sugar, 2 habaneros, and 1/2 cup water in a small saucepan and bring to a boil, stirring until sugar has dissolved. Remove from heat. Halve remaining habanero lengthwise, and stir into syrup along with flowers. Let steep 10 minutes. Strain into a Ball jar or other heatproof container with a lid; let cool completely. Cover and refrigerate until cold. Syrup can be refrigerated up to 1 month. (Makes 1/2 cup.)
Cocktail:Fill a cocktail shaker halfway with ice. Add pisco, syrup, and lime juice. Shake vigorously 10 seconds; strain evenly into 2 chilled coupe glasses. Add egg whites to shaker. Shake vigorously until very frothy, about 20 seconds; strain evenly into glasses. Top each with a few dashes of bitters; serve immediately.

HIBISCUS WHISKEY SOUR

Hibiscus Whiskey Sour image

Provided by Food Network

Categories beverage

Time 1h10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

2 cups dried hibiscus flowers
2 ounces bourbon
3/4 ounce simple syrup
1 small egg white
1 maraschino cherry

Steps:

For the hibiscus tea: Boil 4 cups water, then pour over the flowers. Let steep until room temperature. Strain.
For the whiskey sour: Add bourbon, simple syrup, egg white and 3/4 ounce hibiscus tea to a cocktail shaker. Add ice and shake until frothy. Strain into a coupe glass with a maraschino cherry in the bottom.

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

Ingredients

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

HOT SWEET HABANERO CHILE SAUCE

Hot Sweet Habanero Chile Sauce image

Hot sauce recipe inspired by many others, but unique. Very simple ingredients and easy to make. Has great heat with legs (the heat lasts), good pepper flavor, and the sweet balances the heat. I used salt substitute (66% KCl, 33% NaCl) for low-sodium diet. Servings below are in tablespoons.

Provided by Thomas Michael Hyland

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 8h20m

Yield 48

Number Of Ingredients 10

Ingredients

10 habanero peppers, stemmed and seeded
4 jalapeno peppers, stemmed and seeded
4 Fresno chile peppers, stemmed and seeded
1 cup water
1 cup white vinegar
¼ cup chopped sweet onion
¼ cup brown sugar
2 teaspoons garlic powder
1 teaspoon liquid smoke flavoring
salt to taste

Steps:

Blend habanero peppers, jalapeno peppers, and Fresno peppers in a blender on 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again. Pour chile sauce into a sterilized glass container with a tight seal; refrigerate overnight.

Nutrition Facts : Calories 8.3 calories, Carbohydrate 1.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 1.5 g

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