An incredibly easy wing sauce that will make you never default to Buffalo again! Most of the work is done in the food processor (don't you just love those kinds of recipes?) and then slow simmered in a sauce pan. Enjoy!
Time: 30 mins
Ingredients:
- 2 green mangoes, chopped
- 1 Habanero pepper, sliced with seeds removed
- 3 cloves garlic
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1 cup apple cider vinegar
Recipe:
- Place the mango, Habanero & garlic cloves in a food processor & pulse until finely ground
- Pour the mixture in a small sauce pan on low heat, stirring to avoid burning.
- After about 1 minute, add the brown sugar.
- Once the brown sugar melts, keep stirring the mixture occasionally for 10 minutes so the garlic cooks.
- Add the apple cider vinegar & salt. Let the sauce simmer for another 10 minutes, stir if needed.
- Toss hot wings in the sauce using a large bowl, enjoy!
The yumminess is unbearable! Use the natural sweetness of mangoes & papayas for a quick & easy jam. I infused mine with a simple syrup with habaneros for a subtle kick!
Time: 1.5 hours
Ingredients:
- 3 ripe mangoes
- 1 small ripe papaya
- 1/2 cup corn starch
- 1/4 cup white sugar
- 1 Habanero, chopped fine with seeds removed
- 1 cup white sugar for the simple syrup
- 2 cups water for the simple syrup
Recipe:
- Dice the mangoes & papaya into small cubes then add them to a large pot.
- Slowly heat the fruit on medium so the cooled down. You don't need to add water because the fruit has its own juices.
- After about 10 minutes, add the corn starch & sugar. Stir to combine.
- Stir occasionally until the fruit boils down, sort of mushy.
- After about 30 minutes, use an immersion blender to smooth out the fruit so it only has a few small chunks left.
- In another small pot, make a simple syrup with the sugar, water & habanero.
- Add the syrup in the pot with the jam & stir to infuse the jam with habanero.
- Once the consistency is thick & jam-like, turn off the heat & let it cool.
- Refrigerate & enjoy for up to 2 weeks.
Stuffed with amazing habanero lime shrimp! This delicious carbless meal promises to be a crowd pleaser! Try it for a small meal for two or as an appetizer or main for a party! The list of filling options is endless! Go crazy.
Time: 30 minutes
Ingredients:
- 1 zucchini & 1 yellow summer squash (or whatever squash combos you have)
- olive oil for drizzling
- salt & pepper to taste
- half a bag of large shrimp, peeled & deveined
- 2 medium sized limes
- 3-4 slices of habanero, seeds removed
- 1 tablespoon vegetable oil
Recipe:
- Cut the squash in half longways.
- Scoop out the middle of the squash with a spoon. Leave enough flesh on the bottom & sides so that it can hold up to the filling & grilling (hey that rhymed!)
- Drizzle olive oil around the top of the squash, then flip them over on grill mats, or a cookie sheet if you're baking them, so the flesh is facing down.
- Grill the squash on medium heat for about 5-10 minutes depending how large they are. You want them still crunchy, not too soft.
- While the squash is grilling, sauté the shrimp in the lime juice, habanero & vegetable oil.
- Add salt & pepper to taste, then turn off the heat.
- Use tongs to flip the squash over on the grill mats. Fill them with the habanero shrimp, and drizzle with any leftover sauce.
- Close the grill to allow the shrimp to cook into the squash for about 30 seconds to 1 minute.
- Remove the squash boats from the grill mats & serve on a platter. Enjoy!
Creamy with a kick! Hot habanero peppers, fresh garlic, meaty shrimp, young zucchini & tomatoes...I'm hungry again just thinking about it! This quick lunch recipe can serve as a dinner, snack, or appetizer too.
Time: 20 min
Ingredients:
- ~10-15 large shrimp (peeled & deveined)
- 5 garlic cloves (smashed)
- Juice of 1 lemon
- 2 small zucchini sliced into thin rounds
- handful of cherry tomatoes
- 1/2 habanero pepper sliced thin (or more if you like it really spicy!)
- Salt/pepper to taste
- 3 broadleaf thyme leaves (minced)
- 1 tablespoon EVOO
- 1 tablespoon unsalted butter
- 1 tablespoon mayonnaise
Recipe:
- Squeeze 1/2 lemon juice all over the shrimp.
- Heat EVOO to medium heat in a large pan, then add the garlic & thyme.
- Throw in shrimp and the rest of the lemon juice. Cook for 2 mins on each side.
- Add the habanero & zucchini slices halfway through, with a tablespoon of butter.
- Add cherry tomatoes & sprinkle on salt & pepper.
- Turn off the heat, pour mayonnaise over the ingredients & mix until well-coated.
- Enjoy over egg noodles, rice, or with steamed veggies! This would also go great in a sandwich.
