Origin: Holland

• Description
• Applications
• Storage
• Recipe

• Renowned as one of the hottest chilies in the world, the yellow habanero chile pepper is characteristically lantern-shaped. Varying from green and yellow to red and reddish-purple, this hot little pepper is about one to two and one-half inches long and one to two inches in diameter. Possessing an intensity that sometimes soars beyond the heat-measuring chart, the Habanero, pronounced hah-bah-NYAIR-oh, is at least 50 times hotter than the jalapeno. So hot, in fact, that special care should be taken when handling this variety. They have a distinctively sweet, tropical fruity flavor and an apricot aroma when ripe. Dried habanero chilies offer only heat as its distinguished flavor in its fresh state is gone after drying.

• Hot habanero chile peppers mix especially well with foods containing tropical fruits or tomatoes. Chop; add sparingly to sauces, pickles, dips, or use as a table spice. To prepare, cut off stalks; slit pepper in half; remove and discard seeds.

• Store in a paper bag in the vegetable crisper of the refrigerator.

• Habanero Hot Sauce

  Ingredients:

  15-20 medium Habaneros
  1/2 cup White Vinegar
  4 tsp Olive Oil
  4 tsp White Sugar
  2 cloves Garlic
  1/2 tsp Salt
  

  Instructions:

  1. Wash The Peppers thoroughly under cold water.
  2. Remove the stems and discard. Rough chop the peppers and the garlic, keeping them separate. For a milder sauce, you can remove the seeds with a spoon. Reminder: Always wear gloves when handling spicy peppers!
  3. Add the garlic to the pan and cook until fragrant, about 2 minutes.
     
  4. Add Vinegar, Sugar, and Salt.
  5. Remove the mixture from heat and allow to sit, covered, for 10 minutes.
     
  6. Pour the mixture into a blender or food processor and blend until smooth. If the consistency is too thick, add vinegar by the teaspoon and blend until it is right.
     
  7. Pour into jars.