The other night, I decided to throw in a fresh habanero from my brother-in-law's garden into my spaghetti sauce of bell peppers and Ragu sauce. This was the first time, I have actually use a habenero, and the flavor was awesome. I chopped it up really small. It permeated the whole sauce with a slight sweet heat. When I bite into a small piece I knew it. I will definitely start cooking with more habaneros.
Habanero and Sphaghetti
- Thread starter Shred Clay
- Start date
I add frozen diced habaneros from last year crop to my spaghetti and absolutely love the flavor it adds. I love it so much I think it makes me eat more than I should though.
yes they are my favorite also
Fatalii would be a great choice the flavor is very pronounced and "citrusy" never had habs in spaghetti before sounds like i wanna try it
i have however baked a pizza with fresh sliced hab and jalapeno and it was wonderfull, the Hab flavor came through incredibly!! it was a waste putting the jalapeno on though the hab overpowered them no loss, it was wonderfully hot and i was genuinely at the store bought habs usually they suck, these were good
thanks always looking for some excuse to eat hot peppers not that i need one
thanks your friend joe
Fatalii would be a great choice the flavor is very pronounced and "citrusy" never had habs in spaghetti before sounds like i wanna try it
i have however baked a pizza with fresh sliced hab and jalapeno and it was wonderfull, the Hab flavor came through incredibly!! it was a waste putting the jalapeno on though the hab overpowered them no loss, it was wonderfully hot and i was genuinely at the store bought habs usually they suck, these were good
thanks always looking for some excuse to eat hot peppers not that i need one
thanks your friend joe
Must have piccy's or it never happened.
Amen ta dat!
How about this pasta recipie from The East Coast Grill, called....
Pasta From Hell!
Rated 9 Bombs!
2 Tablespoons olive oil
1 small onion, diced
1 small red bell pepper, diced
2 bananas, sliced
¼ pineapple juice
Juice of 3 oranges
3 Bhut Jolokia peppers, minced*
Juice of 2 limes
¼ cup chopped cilantro
¼ cup Parmesan cheese
2 teaspoons very cold butter
1 pound fettuccine, cooked and drained
In large sauté pan, heat the oil and saute the onion and red bell pepper over medium heat for 4 minutes.
Add the bananas and pineapple and orange juice. Simmer over medium heat for 5 minutes. Add the Bhut Jolokia peppers and cook 1 minute.
Remove pan from heat. Add the lime juice, cilantro and Parmesan cheese. Stir to combine.
Swirl in butter.
Toss with fettuccine
Pasta From Hell!
Rated 9 Bombs!
2 Tablespoons olive oil
1 small onion, diced
1 small red bell pepper, diced
2 bananas, sliced
¼ pineapple juice
Juice of 3 oranges
3 Bhut Jolokia peppers, minced*
Juice of 2 limes
¼ cup chopped cilantro
¼ cup Parmesan cheese
2 teaspoons very cold butter
1 pound fettuccine, cooked and drained
In large sauté pan, heat the oil and saute the onion and red bell pepper over medium heat for 4 minutes.
Add the bananas and pineapple and orange juice. Simmer over medium heat for 5 minutes. Add the Bhut Jolokia peppers and cook 1 minute.
Remove pan from heat. Add the lime juice, cilantro and Parmesan cheese. Stir to combine.
Swirl in butter.
Toss with fettuccine
Check out the Triple Habanero pizza on this Man vs Food video clip 
http://www.flyingpie.com/manvsfood.html
http://www.flyingpie.com/manvsfood.html