Hi! I was looking around at food forums and noticed people interested in habanero peppers. My mom made this with a 3 chicken breasts since I was a kid. And since it's September, a good time to find hot peppers, I'll think post!
1 HOT habanero pepper
And like an airplane bottle of vodka, 50ml.
Dice the pepper and make sure there is room for it in the vodka bottle. Add together. Don't test it or you will be sorry! Don't rub your eyes either.
This will keep for seveal weeks. And you can always add more vodka to the bottle.
1 jigger or "shot" of Pyrophine
1 tsp of Olive Oil
1 tbsp of Balsamic Vinagar
Salt , pepper, and herbs to your liking
375 degrees preheated oven. For 35 mins.
The Pyrophine works for any type of meat as long as you follow the rule only about a shot or jigger for 1 lb of meat.
It's hot and has the habanero fruity flavor.