Habanero Marinara Recipe

I like to play this game with people where I ask, if they could only eat one cuisine for the rest of their life, health implications aside, what would it be? My answer to that question, without hesitation, is Italian. Pizza, pasta, I love it ALL.

Of course, health implications are real, so I get creative with Lavash Pizzas, Grilled Vegetable Lasagna and Zucchini Spaghetti. The key to all of these great dishes is a killer marinara and, if I don't say so myself, I make a mean one. My recipe is adapted from an Ina Garten recipe, but I've tweaked it to suit our taste buds aka made it SPICY! If you are looking for a good marinara recipe and like things hot, then this recipe is for you.

Habanero Marinara Recipe
Makes 3.5 Mason jars worth (how's that for a measurement system?)

1 tsp coconut oil
1/2 medium yellow onion, chopped
4-5 cloves garlic, diced
1 small habanero pepper, diced (if you just want a hint of spice, use 1/2)
2 x 28oz cans of crushed tomatoes
1 cup red wine
Salt and pepper to taste
Optional: I don't always include fresh basil but I recently that was about to go bad so chopped it up and added it. Nice addition.

  1. Heat the coconut oil in a large skillet (the biggest one you have). 
  2. Add the onion and saute over medium heat until translucent, 8 to 10 minutes. 
  3. Add the garlic and habanero pepper and cook for 1 more minute. You're going to want to open a window or have the fan going. things are going to get spicy in the air.
  4. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 5-6 minutes. Perhaps this would be a good time for you to pour some wine for yourself, no?
  5. Stir in the tomatoes, salt, and pepper. Add the basil now if you have it. Stir well.
  6. Cover, and simmer on the lowest heat for 15 minutes.
  7. Turn off the heat and let cool before serving/jarring. Place your leftovers in the fridge or freezer to have on hand anytime an Italian craving strikes :)
Xo J


Popular Posts