With salsa overtaking ketchup in sales volume in 1992, it made sense that the ketchup makers would fight back. There are several dozen brands of hot and spicy ketchup on the market these days, and more to come. This recipe will keep indefinitely.
When I write “flavored,” I mean it, as I have chosen the chiles that impart the most distinct flavors. The raisiny flavor of the pasilla melds with the apricot overtones of the habanero and the earthiness of the New Mexican chile to create a finely-tuned fiery sipping vodka. Of course, use an excellent vodka like Stolichnaya or Absolut. Note: This recipe requires advance preparation.
Although the title of this Cajun-based recipe is Barbecue Shrimp, the dish is actually cooked, not barbecued. Using the sauce as a condiment reduces the need for a number of ingredients as well as making it very easy to prepare.
These spicy kebabs can be found on the island of St. Croix, as well as many other islands, where fruits abound. Because of the abundance of tropical fruits, the combination of meat and fruit is not that unusual, especially with the addition of a Caribbean habanero hot sauce or the peppers themselves. Serve the kebabs with a rice dish and a cool-down salad. Note: This recipe requires advance preparation. From the article Mango Madness!
To preserve the distinctive flavor of the habaneros, don't cook them with the sauce but add them afterwards. This sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood. This was the original, classic habanero sauce that has been imitated in commercial products countless times.
This particular "burger" is a fired-up re-creation of a fish sandwich Nancy devoured in the tiny town of San Pedro on Ambergris Caye, Belize, in 1985. The restaurant was called Elvies Burger Isle, and the diners sat outside under a tamarind tree on picnic benches. If ever there was a simple to prepare, quick and easy fish recipe with significant heat, this is it. Serve with french fries, crisp cole slaw, and to toast Elvie, a frosty tamarind cooler.
Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites--chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.