I love spicy food. Red pepper flakes, cayenne pepper, African Bird Pepper (100,000 Scoville units=45 times hotter than a jalapeño)…just aren’t cutting it anymore! I need more heat! I needed a different KIND of heat. Heat with a little added flavor. So I chose the Habanero (70 times hotter than a jalapeño). After experimenting with this recipe, I’ll never look back. THIS WILL ALWAYS BE ON MY SPICE RACK! It’s called Shake…
- Buy 10-15 Habanero peppers (or 20 if you are like me, a shake-aholic).
- Pull off the stems. Or you can cut off the stems. Don’t touch your eyes & wash hands immediately afterwards!
- Put the Habaneros on a baking sheet and lightly coat in olive oil, salt, pepper and a little sprinkle of brown sugar. Make sure they are coated evenly.
- Bake at 320° until the habaneros look like raisins, tossing and turning every 30 minutes or so. The entire process will take 1½-2 hours.
- When the habaneros feel dried out and crackly, remove from oven and let cool completely.
- Grind them up and put in a jar.
- Sprinkle on EVERYTHING!
Some of my favorite things to use Shake in include: Smashed Taters (recipe here), scrambled eggs, guacamole (and salsa that just isn’t quite hot enough!), rice, pastas, caramelized onions, in ground turkey, pork or beef, crock-pot beans and soups. Shake also adds a delightful kick to any otherwise boring vegetable.
*FIRST TIME USERS: SPRINKLE WITH CAUTION!
*Another little trick is to shake some in olive oil before you sauté anything, let it sit and warm with the oil and it will perfume the oil with a fantastic Shake flavor. It really is a taste unlike anything you can buy in a store!