Orange Habanero Chili Marmalade Recipes

ORANGE HABANERO SAUCE

Steps:

• In a saucepan over high heat, cook the orange juice and the habanero halves. Reduce the juice, stirring often, until about a cup remains. Remove from heat.
• Remove the habanero halves from the sauce.
• Add the honey to the sauce and stir until combined.
• Season to taste with salt.

HABANERO HELLFIRE CHILI

Steps:

• Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
• Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
• Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

ORANGE HABANERO CHILI MARMALADE

Steps:

• 1. In a large, deep stainless steel saucepan, combine oranges, onions, lemon zest, lemon juice, water and optional ginger. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, Stirring occasionally for 40 minutes. Pierce 3 of the habaneros several times with a knife and add to boiling mixture, partially cover, stir occasionally, until fruit is very soft, about 30 minutes. 2. Meanwhile prepare hot water bath canner, jars, and lids. 3. Remove 3 whole habaneros from mixture. Add remaining 3 habaneros, minced (deseed if you like). Wear gloves. Bring mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar 1/2 cup at a time. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes.**** Remove from heat and test gel. If gel stage has been reached, skim off foam. I used the cold spoon test for gel stage where drops have begun sheeting (google for this if you aren't familiar). 4. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more marmalade. Wipe rim with hot sterile papertowel. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and turn off heat. Wait 5 minutes, then remove jars, allow to cool slowly to room temperature, and store once gel state and seals have been verified. **** This took about 30 minutes in my experience.

SPICY BALSAMIC BASIL ORANGE MARMALADE

Steps:

• 1. Combine all the ingredients in a large stock pot and bring to a simmer. Lower heat and simmer for 1 hour, or until a thick gel consistency is reached. Turn off the heat and allow to cool completely.
• 2. Remove half of the marmalade and pulse it in a blender or food processor, but do not puree. Add the mixture back into the pot and combine. Store in an airtight container.

ORANGE HABANERO SALSA

Steps:

• In an ungreased iron skillet, roast half of the tomatillos in their husks for about 10 minutes, turning often; remove from pan and cool.
• When cool, place them in a blender, and set aside.
• Meanwhile remove husks from remaining tomatillos and rinse them and dice fine, and place them in a bowl.
• Roast the habaneros over low heat, turning often, about 5-7 minutes, or until they begin to char; remove from pan.
• Stem and deseed habaneros (wear gloves if you prefer), and add to blender; puree.
• Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds).
• Add the pepper/tomatillo puree and mix well.
• Peel the remaining orange; remove pith; dessed (if necessary); dice fine, and add to the bowl along with the chopped green onions.
• Season to taste with salt and lime juice and allow to stand for 30 minutes to 1 hour before serving to develop flavor.

BLOOD ORANGE & CHILLI MARMALADE

Steps:

• Pare the oranges using a vegetable peeler, getting as little of the white pith on the strips of zest as possible - trim any off after with a knife. Finely slice the zest and put it in a preserving pan or a wide, deep pan. Peel what's left of the oranges, then roughly chop the flesh, removing and saving the pips as you go.
• Halve and deseed all the chillies. If you like your chutney with a kick, reserve the seeds from 2 of the chillies for later. Put the chillies and peppers in a food processor with the orange flesh and pulse until everything is really finely chopped. Tip into the pan along with the sugar, pectin and vinegar.
• Heat the pan gently until the sugar has fully dissolved. Meanwhile, put the blood orange pips into a tea infuser or tie into a muslin pouch that you can add to the pan too. Put a small saucer in the freezer. Bring the mixture to a vigorous boil and bubble for 40 mins, then turn off the heat.
• Spoon a little of the marmalade onto the chilled saucer. If after a minute it wrinkles when pushed with your finger, it's ready. If it's not, boil for another 2 mins, then repeat the test and keep going until it is ready. Stir the reserved chilli seeds into the marmalade, if using, at this point. Let the mixture cool for 20 mins, remove the pips, then ladle into sterilised jars. Will keep in a cool, dry place for 6 months.