Imagine the heat of Habanero on your sausage. or something sizzling In your potato salad or on top of your roast pork. That’s what Habanero offers: versatile, rich and delicious, you’re sure to love this dish for your summer barbecue season. But you can enjoy this wicked delicacy all year round.
Prefer spicy flavors? Choose fewer bell peppers and more habanero. The opposite is true for those looking for a richer spice. You can take home very little or no seasoning. (But where’s the fun in that?)
If you want something that’s not too spicy, think low to medium spiciness. Check out our jalapeño spiciness, too. It’s a softer world, though it has a very different taste.
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Serious hot spice.
10 minutes prep time
Cooking time 10 minutes
Total time 20 minutes
Servings of 25 servings
Calories 9 kcal
- 1 cup diced Habanero peppers
- 1 cup diced onion
- 1 cup bell pepper, diced
- 1 teaspoon garlic, diced
- 1 teaspoon mustard seeds
- 1/2 teaspoon pickle
- 1 tablespoon sugar
- 1 1/2 cups apple cider vinegar
Put all ingredients in a pot and bring to a boil.
Reduce heat and simmer, stirring constantly.
Continue stirring until the mixture is stable.
Turn off the heat, pour the seasoning into a glass container and close the lid.
Refrigerate for 1 to 2 hours before serving. (Overnight stay for best taste)
For extra spiciness Remove the sweet bell pepper and add the Habanero.
Calories: 9kcal Carbohydrates: 1g Sodium: 1mg Potassium: 30mg Sugar: 1gVitamin A: 190 IUVitamin C: 8.5mg Calcium: 3mg Iron: 0.1mg
Categories: Food & Drinks
Source: INN NEW YORK CITY