- 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.
- 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.
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 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 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