“Most North Americans think habanero = fire,” Rick Bayless writes in “Fiesta at Rick’s” (W.W. Norton & Sons, $35). “I think habanero = aroma of tropical fruit and flowers … plus some pretty searing heat. By roasting habaneros (along with garlic) and blending them into seasoning, we’ve already mitigated their heat without doing too much damage to that beautifully aromatic flavor. Adding a touch of honey soothes the heat to a very manageable glow.
“Still scared about using habaneros? Try using two or three serrano (or two small jalapeño) chiles instead. And if your macadamia nuts come salted, cut the salt in the seasoning by half.”
These can be made a week in advance and stored in an air-tight container before servings.
Garlicky Habanero Macadamia Nuts (Macadamias al Chile Habanero y Ajo)
6 garlic cloves, unpeeled
1 to 2 fresh habanero chiles, stemmed
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon salt
3 cups (about 1 pound) roasted macadamia nuts
Turn on the oven to 350 degrees. In a dry skillet, roast the unpeeled garlic cloves and chiles over medium heat, turning them regularly until soft and blotchy-blackened in spots, about 10 minutes for the habanero, 10 to 15 minutes for the garlic. When the garlic is handleable, peel off the paper skin. In a mortar or small food processor, combine the garlic and habanero. Pound or process to as smooth a mixture as possible. Add the oil, honey and salt and pound or process to incorporate thoroughly.
In a large bowl, combine the macadamias and flavoring, stirring to coat the nuts thoroughly. Spread the nuts on a rimmed baking sheet and bake —stirring occasionally — until the nuts are toasty smelling and the flavorings have formed a shiny, dryish coating, about 20 minutes. Cool.
Makes about 3 cups.
From “Fiesta at Rick’s” by Rick Bayless with Deann Groen Bayless