One of the plants in our garden that is still going strong even though it's November is our habanero pepper plant.
These tiny beauties pack a punch - one of the hottest peppers in the world - but their flavor is very distinct and very delicious. (please be sure not to rub your eyes while working with these peppers... or better yet, wear kitchen gloves!)
This recipe has a long name, but it's really very easy to make: Grilled Pork Tenderloin Cutlets with Fig-Habanero Gastrique.
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Gastrique: a thick sauce produced by a reduction of vinegar or wine, sugar, and usually fruit.
1½ pounds pork tenderloin cutlets
½ medium red onion, diced
1-2 habanero peppers, minced
½ tablespoon butter
1 tablespoon dark brown sugar
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1½ cups dry white wine
¼ cup fig jam or preserves