Habanero Pepper Party Dip Recipes

SPICY HABANERO DIPPING SAUCE

Spicy Habanero Dipping Sauce image

This spicy sauce is a great accompaniment for vegetables or grilled meats.

Provided by Chris Breese

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

¼ cup malt vinegar
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons white sugar
3 cloves garlic, minced
¼ cup chopped fresh cilantro
1 habanero pepper, chopped (use gloves)

Steps:

Combine the malt vinegar, soy sauce, water, and sugar together in a small saucepan over high heat; bring to a boil, and immediately remove from heat.
Combine the garlic, cilantro, and habanero pepper together in a bowl; pour the malt vinegar mixture over the garlic mixture, and allow to steep for 5 minutes before serving.

Nutrition Facts : Calories 15 calories, Carbohydrate 3.4 g, Fiber 0.2 g, Protein 0.5 g, Sodium 305.1 mg, Sugar 1.9 g

HABANERO PEPPER PARTY DIP

HABANERO PEPPER PARTY DIP image

Categories Condiment/Spread Dairy Marinate Quick & Easy Low/No Sugar

Yield 50 people

Number Of Ingredients 5

Ingredients

16 0z. cream cheese
16 Oz. sour cream
8 Oz. oinion dip
12 habanero peppers
2 tablespoons steak spice

Steps:

remove seeds from peppers dice peppers mix all ingredients together allow to cool in refrigerator overnight

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

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