This recipe is from chef Rick Martinez, and it’s one of our favorite methods for consuming habaneros. Soaking the peppers in alcohol removes a good portion of their heat, a needed elimination when dealing with chiles as hot as these. Plus, the heat from the peppers infuses into the alcohol, giving us the perfect excuse to shake up some margaritas to go with dinner. In the end, the glaze that comes together is a magical one—hot, sweet, and perfect for whatever vegetables or protein are begging for an amped up flavor profile.
18 oz. of vegetables and/or protein of choice
8–10 habanero chiles, seeded and chopped
½ cup clear liquor (tequila, mezcal, vodka, etc.)
1 orange, zested
2 sprigs thyme
3 garlic cloves, grated
1 cup maple syrup
¾ cup white wine vinegar
Recipe by Rick Martinez, Photos by Local Roots Volunteer Jess Santoro (@jess_santoro)
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