Larry's Honeyed Habanero Dip

Total Time
35mins
Prep 20 mins
Cook 15 mins

A delicious dip for chips, chicken wings...you name it. The honey hides the fire until the last bite is taken, and then the burn begins...but what a sweet burn it is.

Ingredients Nutrition

Directions

  1. Sautee onion in olive oil, stirring in garlic powder until soft. Add a small amount of water and continue cooking for about fifteen more minutes over low heat, stirring occasionally. (As a side note, I had a happy accident while looking for all of the blender parts, and scorched this mixture a bit - all to the good. It added a very nice "roasted" taste.) DO NOT cook your habaneros, as this kills the taste. When the onions are sauteed, place in a blender with the rest of the ingredients (you will want to make sure that your habaneros are whole - not peeled or seeded, as much warmth is contained in the seeds), and puree into a smooth mixture. At this point, you will want to return this mixture to heat for about five minutes - not long enough to kill the flavor of the 'neros, but just long enough to blend the different tastes well.
  2. A bit of a warning -- this dip doesn't seem excessively hot at first blush, because the honey really does mask the capsicum from the habaneros. Give it a few seconds before taking the next bite though, and you will find it to be quite warm.
  3. This dip will keep for quite some time in the refrigerator, as I think that mold might actually fear it. I've been nibbling on the last batch for a couple of months now, and it only gets better with age.

Reviews

(1)
Most Helpful

Honey is not considered Vegan by many Vegans and some Vegetarians. If you are making this for a Vegan or Vegetarian please ask if they consume honey.

drhousespcatcher June 20, 2006

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