Best 5 Raspberry Habanero Marinade Recipes

RASPBERRY HABANERO MARINADE

Steps:

• Combine the chiles, orange zest, and vinegar in a heavy non-reactive pot and bring to a boil.
• Reduce the vinegar to 1/3 cup, strain, and discard the solids.
• Return the vinegar to the saucepan.
• Puree the raspberries in a food processor fitted with a plastic dough blade. (A metal blade will crush the seeds, which will impart a bitter taste to the food.) Then strain.
• Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes.
• Cool to room temperature and add the orange juice.
• This marinade will keep for 1 to 2 weeks, in an airtight jar, in the refrigerator.

RASPBERRY MARINADE

Steps:

• In a large bowl, combine raspberry jam, pineapple juice, soy sauce, rice vinegar, garlic, and basil. Add chicken breasts, and turn to coat evenly. Cover, and refrigerate for at least 4 hours.
• Preheat grill for medium heat, and lightly oil grate.
• Cook chicken breasts on grill until meat is no longer pink, and juices run clear.

RASPBERRY HABANERO PEPPER JELLY

Steps:

• Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
• Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
• Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
• Ladle into hot ½ pint jars leaving 1/8" headspace.
• Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
• Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
• I usually get anywhere from 10-12 of the 4 oz. jars.

RASPBERRY HABANERO JAM

Steps:

• Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

RASPBERRY JALAPENO CHICKEN WINGS. SWEET & SPICY LIKE ANTONIO BANDERAS RECIPE - (4.4/5)

Steps:

• Preheat your oven to 400°F. In a small saucepan on medium heat, place the seedless raspberry jam, honey and the small can of diced jalapenos. Stir to combine and let it sit in the saucepan on low to get all sticky, sweet and spicy. Just like Antonio. Take your large pot, and put in the half stick of butter and 1 tablespoon of Worcestershire Sauce and turn your stove up to just below high. Get that butter and Worcestershire all melted and hot. Once the butter is all melted, place just half (10) of your chicken drummies in the butter. I only do 10 at a time, cause you don't want them to get all crowded. With your tongs, get the chicken all coated with the butter. Leave them to saute for just about 5 minutes. You are not totally cooking them, just getting them warm and coating them with the butter mixture. Once they are all warm and coated, about 5 minutes, take the 10 drummies out and place them in a large bowl to hang out. Now take your other 10 drummies and with your tongs, place the last 10 in the pot with the butter and Worcestershire. Toss and do the same with those as you did the first 10. When those are done, place them in the large bowl with their other friends. Now take the raspberry jalapeno mixture off the stove, and pour all of it into the waiting drummies. Mix the drummies all around with the sauce. They are so excited to be sweet and spicy like Mr. Banderas. Now get out your jelly roll pan or 1/4 sheet pan, the one with sides, and spray it with Pam. Take your tongs and place the drummies in the pan. Take a large spoon, and gently pour all the raspberry jalapeno sauce over each of the drummies, coating them all the way. Now pop these sweeties in the oven for about 35 minutes. Keep checking them, cause you are going to flip them with your tongs halfway through. You'll know when they are done. Both sides will look wonderfully golden. The entire cooking process should be about 40 minutes. Could be 30 depending on your oven, so just keep checking. Next thing you know, you won't be calling them "little drummies" anymore. They will be all grown up, sweet and spicy just like their idol, Antonio Banderas (said in the most wonderful sultry Latin American accent of course). HINT: Be sure to let them sit for about 15 minutes before you dive into them. They are way better when left to get all sticky and wonderful for about 15 minutes or more before eating them. Note: I bought the little chicken drummies, but feel free to use both chicken drummies and chicken wings. After all, they ARE called chicken "wings". It's just a personal preference.