|
Also called: Congo, bonnie, Guinea
pepper, Scotch bonnet pepper (although they're actually different
cultivars)
Stemming from the Caribbean and Yucatan, this very spicy
chile can be used in both its fresh and dried forms. With
a few rare exceptions, habanero is the hottest chile there
is, getting a 10+ on the Capsicum scale.
As with most chiles, it's excellent in sauces, but do use
in moderation--and always handle habaneros with gloves on.
It may sound laughable, but even washing your hands several
times may not eliminate the searing oil the peppers leave
behind. Anyone who has had the misfortune of rubbing their
eye with a habanero-tained finger can testify to the excruciating
results.
Potatoes mashed with just a scant bit of finely chopped habanero
make an excellent accompaniment to sautéed fish. Make a fresh
hot sauce of chopped peppers, plenty of lime juice, and salt,
and use as you would Tabasco.
The color varies from green to orange and habanero chiles
have a lantern shape. Fresh chiles are offered in many produce
aisles. Dried habaneros have all the heat but not quite all
the flavor of fresh. Prepared habanero hot sauce in a shaker
bottle is a convenient and safe (no fiery fingers) way to
add habanero spice and zing to your dishes.
|
