Habanero peppers are known for being very spicy, but they also have a subtle fruity flavor. Charring the habaneros adds an extra layer of flavor and depth. This simple condiment can be used on anything from fish to steak to eggs to pizza. It will last in your refrigerator for months. Sometimes, the only difference between decent food and delicious food is a good condiment.
Feel free to use any spicy pepper instead of the habaneros. Experiment with different peppers and decide which pepper has your favorite flavor. —Josh Cohen
neutral oil (canola or grape seed)
In This Recipe
Remove the stem from the habaneros. Slice the habaneros in half and remove the seeds. You don't need to be perfect here, if one or two little seeds are still left, that's fine.
Place the halved habaneros on a rimmed baking sheet, skin side facing up. Broil the peppers until the outsides of the peppers are black and charred.
Transfer the peppers to a blender. Add the oil. Blend until the peppers are pulverized. Transfer the charred habanero oil to an airtight container, and store in the fridge. Use a few drops on your favorite foods. Enjoy!
Born and raised in Brooklyn, I’m perpetually inspired by the diversity of foods that exist in this city. I love shopping at the farmer’s market, making ingredients taste like the best versions of themselves, and rolling fresh pasta. I learned how to make fresh pasta in Italy, where I spent the first 6 months of my career as a chef. I've been cooking professionally in New York City since 2010.