Habanero Chiles (Capsicum baccatum) are one of the hottest chiles. Behind the heat is a fruity flavor that makes these chiles a wonderful way to spark up a dish. It is round, oblong chile about 3/4" wide. Habanero means "havana-like", a reference to its possible origins. It's the only pepper grown in the Yucatan that has no Mayan name. Speculation suggests the Habanero originated in South America and made it's way into the Caribbean and Central America via Colombia. On the heat scale the Habanero is a 10. Use rubber gloves when handling the Habanero Pepper. Scoville heat units 100,000 to 200,000.
Habanero are very, very hot. Use them sparingly; add a little to fresh salsa, sauces, chili and anything else you want to start a 4 alarm fire with!! Habenero chiles are great in Tortilla Soup and other Mexican recipes.
Dried Habanero Chiles.
Rinse product first with warm water. soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.
Often also spelled Chile, Chilli, Chille, Habanaro, Habanera
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