Mellow out the heat and bump up the sweetness of habanero peppers by using them in a habanero avocado crema, and play up that sweetness by pairing it with honey roasted tomatoes and peppers.
While much of my garden did well this year, I did have one stand out crop that produced way more than I thought it would. And it’s the one that I’m having the hardest time figuring out what to do with: habanero peppers. I planted them because even though they’re incredibly spicy, they actually have a really delicious and delicate fruity flavor. And when used with certain ingredients that mellow out some of that heat (like they are in this recipe) flavor-wise they’re actually one of the most complex and delicious peppers. While I have a couple different ideas for hot sauces and jellies that I can make with all these habaneros, there’s only so much hot sauce that one girl can use. That’s why I’m coming up with some out-of-the-ordinary recipes fir these super spicy peppers, like this one for honey roasted tomatoes and peppers with habanero avocado crema.
When cooking with habaneros in any way, whether it be in a sauce or a full-blow dish, it’s important to appreciate their spice, but also know that you’ll need to balance that spice in some way. That was my goal with this habanero avocado crema. Both the sour cream (or greek yogurt) and the avocado in this recipe work to mellow out the heat of that habanero. Yes, this crema is still undeniably spicy. But it’s a more mellow, less in-your-face kind of spice, the kind that slowly burns and builds in the back of your throat. And with the avocado and cream toning down that spice, the habanero’s natural fruitiness and sweetness come out. In order to play up that sweetness even more, I chose to serve my crema with some honey roasted tomatoes and peppers, which are both sweet and smoky and pair perfectly with the habanero.
GARDEN FRESH COOKING
The inspiration for this recipe really came from what I happen to have on hand the day I decided to make it, which wasn’t much. I knew I had the habaneros and had already picked up an avocado to pair with them, but didn’t have much else. But one of the best parts of having a garden is that even when the fridge is empty, you can find something for a light dinner or side dish right in your own backyard. I happen to have some really beautiful ripe cherry tomatoes and some sweet peppers. I decided to roast these with a little honey to bump up their sweetness even more, and amplify the sweet and spicy vibe of the habaneros.
But honestly you could use whatever veggies you like or happen to have on hand for this recipe. Because the star of this dish really is that habanero avocado crema. It would be good on just about anything, from tacos to fish to eggs for breakfast. So for everyone out there who hears “habanero” and instantly thinks of crazy spice, think again. Yes, these peppers are spicy. But when paired with the right ingredients, like they are in this dish, they might just your new favorite pepper.
Honey Roasted Tomatoes with Habanero Avocado Crema
Ingredients
For the honey roasted tomatoes and peppers
- 1/2 cup olive oil
- 1/4 cup honey
- 6-8 cloves garlic, minced
- zest of 1 lime (you'll use the juice for the crema)
- 1 pint cherry tomatoes*
- 2 bell peppers, cut into slices*
- salt and pepper
For the habanero avocado crema
- 1 cup sour cream or greek yogurt
- 1 ripe hass avocado
- 1 habanero pepper (remove the seeds for less spice)
- juice of 1 lime
- salt and pepper
- water, as needed
Instructions
For the habanero avocado crema
- In a blender or food processor, combine sour cream, avocado, habaneros (I like to start with 1 and add more if I want more heat), lime juice and a very generous pinch of salt and pepper.
- Blend or puree on high until sauce is creamy; you may need to add a splash of water to thin it out and get it to blend more evenly. Taste and add more salt as needed. If you want more spice, add another habanero (I'd recommend starting with half) and blend again.
For the honey roasted tomatoes and peppers
- Preheat oven to 400.
- In a large bowl, whisk together olive oil, honey, garlic, lime zest, and a good sprinkle of salt and pepper. Toss this with the tomatoes and pepper slices and spread them out in an even layer on a sheet tray.
- Roast until tomatoes and peppers are tender and caramelized, 15-20 minutes. Allow to cool.
- Serve the tomatoes and peppers with a drizzle (or more) of the habanero avocado crema.
Leave a Reply