Best 2 Habanero Vodka Recipes

HABANERO VODKA

Habanero Vodka image

I have not tried this recipe but I grow great Habanero peppers in the summer and thought this would be an excellent way to use them. Think about HOT Bloody Marys and all the other drinks that used a peppered vodka. As soon as my peppers are mature I will let you know how this turns out.

Provided by mary winecoff

Categories Beverages

Time 10m

Yield 1 l;iter

Number Of Ingredients 2

Ingredients

4 habanero peppers
1 (1 liter) vodka

Steps:

Quarter 4 habanero peppers and stuff them into a liter of vodka.
Steep in dark place for about six months.
The vodka will pick up a beautiful habanero orange color.

SEAFOOD SALAD MARTINI WITH VODKA HABANERO DRESSING

Seafood Salad Martini With Vodka Habanero Dressing image

This was included in a Baltimore Sunpapers restaurant review several years ago, with professional-sized quantities, DH called the chef, and he kindly broke it down to more manageable proportions. All together, it is quite expensive, but a BIG hit at a "gourmet" dinner party. I found fairly inexpensive large martini glasses at Marshall's and Pier 1, heavy glass with a blue rim. A tad labor-intensive, but worth it.

Provided by NurseJaney

Categories Lobster

Time 5h

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 whole fresh habanero pepper, seeded and chopped
1 ripe mango, peeled and cubed
1 sweet red pepper, seeded and diced
1 (14 ounce) can crushed tomatoes
1 carrot, peeled and diced
1/8 cup dry mustard
2 1/2 tablespoons light brown sugar, packed
1/8 cup cider vinegar
4 tablespoons vodka, unflavored
2 1/2 garlic cloves
1 teaspoon curry powder
1/2 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon catsup
3 lbs fresh seafood, of choice (steamed or cooked)
8 slices celery, julienned
8 lemon twists
1/2 lb lump crabmeat

Steps:

Combine all ingredients EXCEPT seafood, and lemon and celery garnish, in a large saucepan, bring to boil and simmer for 1 hour.
NOTE: Combination of shrimp,scallops, mussels, and or lobster, to equal 3 pounds.
Puree in blender or food processor: taste and adjust seasonings.
NOTE: Habenero and Scotch Bonnet chilies are among the hottest available. Jalapeño is milder, if preferred. Use gloves to handle raw.
Cool dressing for 1 hour before serving.
To assemble: In a beautiful martini glass. Layer seafood and dressing to top of glass.
Any left over sauce may be saved and frozen.
Chill at least 2 hours before serving.
Garnish with celery and lemon twists.
Top with 1 ounce of crab meat per serving.

Nutrition Facts : Calories 127.4, Fat 1.4, SaturatedFat 0.2, Cholesterol 21.5, Sodium 478.8, Carbohydrate 17.8, Fiber 2.6, Sugar 11.5, Protein 8.4

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