📝 About This Recipe
This vibrant, sun-drenched spread is a masterclass in the balance of 'Agrodolce'—the Italian concept of sweet and sour, electrified by the tropical heat of habanero peppers. We char the peppers to mellow their sting into a smoky fruitiness, then emulsify them with slow-roasted garlic and a touch of wildflower honey. It is a versatile, bold condiment that transforms simple grilled meats or a basic cheese board into a gourmet experience.
🥗 Ingredients
The Heat Base
- 8-10 pieces Habanero peppers (stems removed, halved (seeds left in for extra heat))
- 1 large Yellow bell pepper (seeded and chopped into large chunks)
- 6 cloves Garlic (peeled and left whole)
- 1 large Shallot (peeled and quartered)
The Flavor Balancers
- 1/2 cup Extra virgin olive oil (high quality for a smooth emulsion)
- 3 tablespoons Wildflower honey (adjust based on desired sweetness)
- 2 tablespoons Apple cider vinegar (provides the necessary acidic brightness)
- 1 tablespoon Fresh lime juice (freshly squeezed)
- 1/2 teaspoon Smoked paprika (adds depth to the roasted flavor)
- 1 teaspoon Kosher salt (or to taste)
Herbaceous Finish
- 1/4 cup Fresh cilantro (finely minced)
- 1/2 teaspoon Dried oregano (Mexican oregano is preferred)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper or aluminum foil.
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2
Toss the halved habaneros, bell pepper chunks, garlic cloves, and shallots with 2 tablespoons of the olive oil and a pinch of salt.
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3
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes, or until the peppers show slight char marks and the garlic is soft and golden.
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4
Remove the tray from the oven and let the vegetables cool for about 5-10 minutes. This prevents the steam from building up too much in the blender.
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5
Transfer the roasted vegetables and any oil/juices from the pan into a high-speed blender or food processor.
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6
Add the honey, apple cider vinegar, lime juice, smoked paprika, and dried oregano to the blender.
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7
Pulse the mixture 5-6 times to break down the large chunks until a coarse paste forms.
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8
With the blender running on a medium-low setting, slowly drizzle in the remaining olive oil in a thin, steady stream to create a creamy emulsion.
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9
Continue blending until the desired consistency is reached—stop early for a rustic texture or keep going for a silky-smooth spread.
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10
Taste the spread carefully (it will be hot!) and add the remaining salt or an extra teaspoon of honey if the heat is too overwhelming.
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11
Stir in the finely minced cilantro by hand to preserve its bright green color and fresh texture.
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12
Transfer to a glass jar and allow it to sit at room temperature for at least 30 minutes before serving to let the flavors marry.
💡 Chef's Tips
Always wear gloves when handling habaneros to avoid 'chili burn' on your skin or eyes. If the spread is too spicy, add a roasted carrot to the mix; its natural sugars help temper the capsaicin. For a smokier profile, char the peppers over an open gas flame using tongs before roasting. This spread keeps beautifully in the refrigerator for up to 2 weeks; just bring it to room temperature before serving for the best texture. Avoid using white vinegar, as it is too harsh; apple cider or rice vinegar provides the necessary fruitiness.
🍽️ Serving Suggestions
Slather onto a toasted baguette topped with creamy goat cheese or brie. Use as a bold condiment for grilled shrimp skewers or blackened fish tacos. Whisk a tablespoon into mayonnaise for an incredible spicy aioli for burgers. Drizzle over roasted sweet potatoes or carrots to contrast their earthy sweetness. Pair with a crisp, cold Riesling or a citrusy IPA to cut through the heat.