A simple 3-ingredient plant-based recipe perfect for popping. These smoky blistered habanada peppers will surprise you with their lack of spice- no heat but loads of flavor!
Amazing Pepper Flavor without the Heat!
We have never been ones to shy away from peppers. In fact, in our minds often the more heat the better. But sometimes as you get older, you need a break.
Fortunately, there is a new pepper in town! Habanada peppers are a hybrid of the habanero with all its smoky flavor but without the heat. You heard that right- Amazing flavor but no tingling mouth on fire afterwards!
5-Minutes to Make
Even better still, these superb peppers can be eaten whole. For this simple recipe the Habanadas are blistered in a frying pan with a little oil. Then, they are topped with a pinch of sea salt. That’s it!
These easy peppers are great as an appetizer or a side. We Recommend serving them with some fun creamy dips.
Great for Dipping
Although you can enjoy these peppers as is, we recommend serving them alongside one of these terrific plant-based dips.
- Vegan Lemon-Dill Aioli – A bright sauce that brings out the smokiness of the peppers.
- The Best Vegan Blue Cheese Dressing – A tangy herb heavy dip made with a tofu base.
- Vegan White Cheddar Cheese Sauce – A cashew sauce that’s rich and creamy.
- 2-Minute Vegan Creamy Sriracha Sauce – A spicy sauce that brings the heat that the habanada peppers lack.
WHAT YOU WILL NEED:
- Habanada Peppers – Smoky peppers that will fool you with their lack of heat. A wonderful pepper for snacking.
- Olive Oil – Just enough to coat but vital for crunchy seared peppers.
- Sea Salt – A pinch of salt brings out all the flavors that these peppers pack.
How to Make: Blistered Habanada Peppers
FAQ & Blistered Habanada Pepper Tips:
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Can the habanada peppers occasionally be spicy similar to shishito peppers?
- Nope! Not that we have experienced anyway and we have enjoyed these peppers often. They have so much flavor but no heat.
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Where did habanada peppers come from?
- These amazing peppers were developed at Cornell University using seeds from a non-spicy pepper found growing naturally in Mexico.
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Tip 1: Use a hot pan.
- Heat your pan, prior to adding the peppers. Doing this will ensure that the peppers are seared instead of being cooked which will produce a crunchier final result.
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Tip 2: Go light on the oil.
- No need to go overboard with the oil, simply coat the base of the pan. You just need enough to lightly coat the peppers which will allow them to sear.
Poppable Peppers
If you enjoy peppers, you must give these no-heat habanadas a try. No pain necessary for pure pepper flavor. Enjoy! 🌶
Finally, if you have made these blistered habanada peppers, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Blistered Habanada Peppers
- Prep Time: 0 min.
- Cook Time: 5 min.
- Total Time: 5 min.
- Yield: 4 Servings 1x
- Category: Appetizer, Side
- Method: Sear
- Cuisine: American
- Diet: Vegan
Description
An easy 3-ingredient plant-based recipe perfect for popping. These blistered habanada peppers are smoky and flavorful without the typical pepper heat.
Ingredients
- Approximately 25 Habanada Peppers
- 1 tsp Olive Oil
- ¼ tsp Sea Salt
Instructions
- Wash the peppers thoroughly.
- In a heavy bottomed pan pour the oil and place over medium heat.
- Once oil is hot (approx. 1 minute) add the peppers.
- Stir occasionally until brown spots appear evenly on the peppers. (Approx. 7-10 minutes.)
- Transfer to a plate and add salt.
- Serve with your favorite dipping sauce and enjoy!
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Habanada Pepper Recipe, Blistered Habanada Peppers, Vegan Habanada Pepper Recipe
Looking for another Habanada Pepper Recipe Option?… Check out this delicious homemade condiment!
