Larry's Honeyed Habanero Dip |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 15 |
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A delicious dip for chips, chicken wings...you name it. The honey hides the fire until the last bite is taken, and then the burn begins...but what a sweet burn it is. Ingredients:
16 whole habanero peppers, stemmed |
1 (8 ounce) can tomato paste |
1 onion, minced |
3 tablespoons garlic powder |
1 tablespoon virgin olive oil |
1/2 cup distilled vinegar |
1/4 cup lemon juice |
7 tablespoons honey |
8 dashes worcestershire sauce (to make this recipe vegetarian, use vegetarian worcestershire sauce.) |
Directions:
1. Sautee onion in olive oil, stirring in garlic powder until soft. Add a small amount of water and continue cooking for about fifteen more minutes over low heat, stirring occasionally. (As a side note, I had a happy accident while looking for all of the blender parts, and scorched this mixture a bit - all to the good. It added a very nice roasted taste.) DO NOT cook your habaneros, as this kills the taste. When the onions are sauteed, place in a blender with the rest of the ingredients (you will want to make sure that your habaneros are whole - not peeled or seeded, as much warmth is contained in the seeds), and puree into a smooth mixture. At this point, you will want to return this mixture to heat for about five minutes - not long enough to kill the flavor of the 'neros, but just long enough to blend the different tastes well.
2. A bit of a warning - this dip doesn't seem excessively hot at first blush, because the honey really does mask the capsicum from the habaneros. Give it a few seconds before taking the next bite though, and you will find it to be quite warm.
3. This dip will keep for quite some time in the refrigerator, as I think that mold might actually fear it. I've been nibbling on the last batch for a couple of months now, and it only gets better with age.
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