When we taste and cook with chili peppers, heat is usually just one of many factors that we take into consideration. But with the habanero, heat is the name of the game. This fiery little chili, grown predominantly in the Caribbean, is impressively hot. But that doesn’t mean you should pigeonhole it for salsas and leave it at that. Behind its heat, the habanero has beautiful tropical notes and presents a worthy challenge to curious cooks.
Sourcing: Habaneros are easily available fresh and dried. Fresh chilies have more kick than dry ones, so proceed with caution (we recommend wearing disposable latex gloves when chopping fresh habaneros).
Storing: Fresh chilies will keep at room temperature for about 4 days; dry chilies, should be kept sealed in an airtight container and free of moisture.
- Sweet Potatoes