Chef Aaron Recipes from Coasterra

Charred Orange and Habanero Aioli (Vegan)

1 kilo Cashews (soaked)

285g burnt orange puree

165g red wine vinegar

25g white vinegar

30g salt

1 habanero

3 cup canola oil

1 cup fresh water

4 limes (juiced)


Soak cashews overnight, drain the water then weigh 1 kilo. Make the recipe in 2 batches in the vitamix. Blend until very smooth.


Burnt Orange and Habanero Puree

8 oranges

12 habaneros

4 red onion

2T Maggi

1 cup canola oil


Burn the oranges, habaneros, and onions on the grill until cooked through. Add everything to the vitamix blender and puree until smooth.

Habanero Pickled Onion

50# Yellow Onions, Julienned

2 Gallons Rice Wine Vinegar

2 Gallons White Wine Vinegar

6 Cups Kosher Salt

6 Cups White Sugar


50g Oregano

16g Thyme

40 each Habaneros Sliced in Half


Place vinegar, Sugar and Salt in a pot and bring to a boil.

Pour hot pickling liquid over the onions and sachet

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.