Top Rated Habanero Recipes

Habanero Wings
Get the party started with these hot and spicy habanero wings. Panko breadcrumbs give these wings a satisfying crunch. — Will Budiaman
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5
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If quick and easy is your mantra this Cinco de Mayo, then you can't beat this nacho recipe. A spicy, tangy habanero lime cheese packs in tons of flavor with very little effort.This recipe is courtesy of Yellow Door Creamery.
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4.5
Mango Habanero Salsa
Nothing cuts through a spicy, fresh habanero salsa quite like a refreshingly sweet mango.This recipe is courtesy of the National Mango Board.
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4.5
Pickled onions with habanero peppers and Mexican oregano. The perfect accompaniment to recipes from Mexico's Yucatan region.
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4.5
Habanero Salsa
If salsa is never spicy enough for you, try adding some hot habaneros like executive chef Yvan Mucharraz of Capella Pedregal and then cool down with a chilly margarita. Click Here to See More Salsa Recipes
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Mango Habanero Margarita
With the sun finally warming us up, it is time to celebrate in a vibrant way! Make a delicious guacamole dish and spruce up the table with bright colors. Make a DIY taco bar or simply hang a piñata out back and watch your friends flail around trying to get some sweet candy! This delicious Mango Habeneroa Margarita is perfect for this party!  
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4
A mango and habanero margarita? Yes, please! You can find this sweet and spicy marg at Austin's Jack Allen's Kitchen. 
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Piña-Habañero Margarita
Thick, fruity, spicy: this is a margarita with a lot of personality. It’s also a drink best made in batches. If you do your prep ahead of time (infuse the tequila with the habañero 36 hours before; purée fresh pineapple in a blender earlier in the day), you can mix together one round after another after your guests arrive. A trick from behind the bar: Shake the drink and pour two-thirds of it into the glass, then shake the rest of the drink again before topping it off, so that the margarita has a slightly frothy head.Excerpted from Hartwood by Eric Werner and Mya Henry puréewith Christine Mulke and Oliver Strand (Artisan Books). Copyright © 2015.
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Macadamia Nuts
Most North Americans think habanero equals fire. I think habanero equals aromas of tropical fruit and flowers... plus some pretty searing heat. By roasting habaneros along with garlic and blending them into seasoning, we’ve already mitigated their heat without doing too much damage to that beautifully aromatic flavor. Adding a touch of honey soothes the heat to a very manageable glow.  Still scared about using habaneros? Try using two or three serrano chiles (or two small jalapeños) instead. Click here to see A Mexican-Inspired Holiday Dinner.
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Roasted Beets with Avocado-Habañero Crema
We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary. We split open a piece and throw it into the pan to highlight whatever natural sweetness will be brought out by the fire. When we get a delivery of sugarcane, we hack the long stalks in 2-foot pieces with a machete; you might be able to find smaller pieces in a Mexican grocery or even at Whole Foods.Excerpted from Hartwood by Eric Werner and Mya Henry with Christine Mulke and Oliver Strand (Artisan Books). Copyright © 2015.
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4
A spicy but refreshing margarita from the Fairmont Mayakoba in Riviera Maya, Mexico, in honor of the Mayan apocalypse. 
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3.875
Habaneros
Here’s a hot and spicy salsa that’s also versatile. Serve it with grilled meats and fish, as well as on tacos, fajitas, and enchiladas. Click here to see the Cranberry-Tomatillo Salsa Recipe.
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3.666665