Habanero-Peach Dip Recipe

I love the spicy heat of habanero peppers when it's paired with something sweet. The flavor of the fresh peaches and the honey balance out the heat of the peppers, resulting in a tangy dip that is great on vegetables or even meat. Feel free to use as much or as little habanero pepper as you and your guests prefer.

Peach habanero dip

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the habanero-peach dip recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Habanero-Peach Dip Recipe

  • Published: November 01, 2014
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Makes: 750ml (3 cups) Dip

Habanero-Peach Dip Ingredients

For the Habanero-Peach Dip

Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

400g peaches, cored and sliced
65g apple cider vinegar
1g thyme
2-10g habanero pepper, destemmed and deseeded
100g water
15g honey
15g lime juice
2.0g agar 0.4%
Salt and pepper

Habanero-Peach Dip Instructions

For the Habanero-Peach

Combine all the ingredients in a blender or food processor and process to combine well. Salt and pepper to taste. Pour into a pot and bring to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly.

Pour the habanero-peach mixture into a container and let it set completely. Once set, puree it well with an immersion or standing blender then serve.

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All tags for this article: Agar Agar, Agar Fluid Gel Recipes, Appetizer, Dips, Fluid Gel, Gelification, Gelling, Party Foods, Recipe, Thickener

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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