Overview

Description

  • Habaneros are HOT — 100 times hotter than a jalapeño! Habanero means “from Havana,” although there is evidence suggesting its origins in South America date back to 6500 B.C. Habaneros are a popular ingredient in Jamaican and Yucatan cuisines. Dried Habaneros pack a concentrated flavor so use them sparingly. Wear gloves and use caution when handling this chile! Heat is 10+ on the Scoville heat scale.

Quick Usage Ideas

  • Soak Habaneros in hot water for 20 minutes until softened or blanch for 2 minutes in boiling water. Trim off stems and remove seeds, if desired. Use sparingly in jerk sauces, salsas and chili.

Healthy Highlight

  • Hot peppers are packed with capsaicin, which is being studied for its pain-relieving properties.

Selection & Storage

  • Choose dried chiles with a “fresh” dried appearance. Store in a cool, dry place up to 1 year.

Recipes

Habanero Salsa Verde

Habanero Salsa Verde Ingredients: 1 pound Tomatillos, husked and quartered, or Milpero Tomatillos, husked 1/3 cup chopped onion 1 Habanero Chile, seeded and finely minced 2 tablespoons Cilantro, chopped 1 clove garlic, minced Salt to taste Steps: In medium saucepan, … Continue reading

Hot! Hot! Hot! Habanero Cheddar Spoon Bread

Hot! Hot! Hot! Habanero Cheddar Spoon Bread Ingredients: 1 Frieda’s Dried Habanero Chile 2 cups water 1 cup yellow or white cornmeal 1 teaspoon  salt 1 cup cold milk 2 eggs, well-beaten 1 tablespoon minced green onion 2 teaspoons baking … Continue reading

Habanero Salsa

Habanero Salsa Ingredients: 1 Frieda’s Habanero Chile 2 cups diced tomatoes 1/2 cup diced red onion 1 tablespoon chopped Frieda’s Fresh Cilantro 1/2 teaspoon salt Steps: (NOTE: Use gloves at all times when handling Habanero chiles. Do not rub skin, … Continue reading

Habanero Bean Dip

Habanero Bean Dip Ingredients: 1  11-ounce package Blackeyed Peas or black beans, cooked and drained 1/3 cup Frieda’s Marinated Dried Tomatoes, drained and chopped 1/3 cup red or green bell pepper, chopped 1/4 cup red onion, minced 1/2 to 1 … Continue reading

Habanero Chile Chili (Vegetarian)

Habanero Chile Chili (Vegetarian) Ingredients: 1 1/2 tablespoons cooking oil 1 package Yves Meatless Ground Round Original (or other vegetarian ground meat alternative) 1 cup chopped onion 1 cup chopped red and/or green bell pepper 2 cloves garlic, minced 1 … Continue reading

Habanero Chile Chili

Habanero Chile Chili Ingredients: 3 tablespoons vegetable oil 1 pound lean round steak, cubed 1 cup chopped yellow onion 1 cup chopped red and/or green bell peppers 2 cloves garlic, minced 1 16-ounce can kidney beans and its juices 2 … Continue reading

Cuban Black Bean Dip

Cuban Black Bean Dip Ingredients: 1 11-ounce package black beans, cooked according to package directions and cooled 1/3 cup chopped tomato 1/3 cup chopped red or green bell pepper 1/4 cup minced red onion 1 clove Elephant Garlic, peeled and … Continue reading

Corn, Jicama & Pineapple Salsa

Corn, Jicama, & Pineapple Salsa Ingredients: 1 1/2 cups finely chopped Jicama 1 cup finely chopped fresh pineapple 1 cup niblet corn 1/2 cup diced green or red bell pepper 1/4 Habanero Chile, finely chopped 2 tablespoons chopped Fresh Cilantro … Continue reading

Hoppin’ John

Hoppin’ John This hoppin’ version of a traditional Southern dish is spicy with one Habanero chile, extra-gutsy with two, and sheer fire with three! Use dried habaneros if you like a slightly milder, smokier flavor. Ingredients: 1 1/2 cups uncooked … Continue reading