4oz of Magic Plant Farms habanero pepper mash, puree or pepper paste.
3 cloves garlic
2 medium carrots, peeled and chopped
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 mango, diced
Water (as needed)
In a medium saucepan, combine habanero mash, garlic cloves and carrots.
Cover with water, and bring to a boil over high heat.
Lower the heat to medium, and simmer 8 to 10 minutes until carrots are tender.
Using a slotted spoon, transfer the chilies, garlic, and carrots to a food processor (but do not discard cooking liquid).
Add 1/4 cup reserved chili water, cider vinegar, lemon juice, diced mango, and salt.
Purée the mixture about 30 seconds to 1 minute until completely blended. If it is too thick, thin out with water.
Sample sauce, and adjust vinegar or salt if necessary.
Will keep in the refrigerator for up to two weeks.
Hot Pepper Cheese Dip
3oz dried hot cherry peppers or any other dried pepper flakes such as scotch bonnet, habanero, or chipotle if you like it smoked.
2/3 lb. feta cheese, crumbled
1/4 cup Greek yogurt
1/4 cup olive oil
2 tablespoons lemon juice
Place cherry peppers on a rimmed baking sheet.
Turn peppers occasionally to roast evenly.
Roast in broiler until skins are charred and peppers are softened.
Transfer peppers to a bowl, cover with plastic wrap.
Let sit until cool, about 15 minutes.
Peel, stem, and de-seed peppers.
Place peppers in the work bowl of a food processor fitted with a steel blade.
Add in feta cheese, yogurt, olive oil, and lemon juice.
Puree until peppers and feta are as smooth as possible and sauce is completely combined.
Transfer to a bowl and serve with warm Pita bread.
Spicy Roasted Garlic Hummus
2 tablespoons roasted garlic
1 can or 15 oz cooked chickpeas, rinsed and drained
1/4 cup fresh parsley sprigs
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon curry powder
1/4 tsp. dried pepper or to taste (Jalapeno for low heat, use habanero for medium heat or ghost pepper if you like it very hot)
1/8 teaspoon extra virgin olive oil
1 tablespoon tahini
1/8 teaspoon Himalayan salt
A dash of hot pepper sauce
Pita bread or Pita chips
Fresh vegetables (optional)
Roasted Garlic Directions
Cut off top third of 1 large garlic head (not the root end) to expose cloves; discard top.
Place head of garlic trimmed end up, on 10-inch square piece of foil.
Rub garlic generously with extra virgin olive oil and sprinkle with Himalayan salt.
Gather foil ends together and close tightly.
Roast in preheated oven at 350 degrees F for 45 minutes or until cloves are soft and golden.
Allow to cool enough to handle, squeeze roasted garlic cloves from the skins, discard skins.
Place Chickpeas in a saucepan and heat just to a boil.
Add extra virgin olive oil and Tahini just after the chickpeas boil.
Stir in Tahini until well incorporated with the water from chickpeas.
Place chickpeas, parsley, 2 tablespoons roasted garlic, lemon juice, and curry powder in a food processor or blender, cover and blend until smooth.
Place in a bowl, drizzle with olive oil and garnish with Kalamata olives.
Serve with Pita bread, Pita chips, fresh sliced cucumber, celery sticks, carrot sticks, cherry tomatoes, radishes or any vegetables that are easily dipped.