|Texas wildfire salad. Arugula and seared zucchini with habanero herb dressing. © Ryan Schierling|
So, I decided to make a habanero salad dressing out of a couple of them. Of course, right? For continuity of color, I chose to include orange bell pepper – well, in addition to the fact that there is nothing meaty about habanero peppers and I wanted to add some substance and body. There is a reason for the popularity of habaneros and it's not all about its spicy reputation. Habs have a wonderfully distinct, almost fruity, flavor that transcends the heat. With the addition of garlic and some fresh Texas tarragon (Mexican mint marigold) leaves from our garden, the resulting dressing is creamy in texture without being heavy and has a boldness that is both tangy and mildly herbacious.