Chile Peppers, Habanero
Habanero Chile Peppers, Whole Or Ground
Prior to the discovery of the "ghost" pepper, Habanero peppers were our hottest chiles. While they won't scorch you quite as much as ghost pepper, they do deliver a lot of heat, and for our money, a lot more flavor. Once you get past the heat explosion, you will taste a flavor somewhat citrus like and also papaya like. A must have pepper for Jamaican cuisine.
There is some debate as to whether Scotch Bonnets are actually hotter on the heat scale, but when you get that hot it's hard to tell. These peppers register between 200,000 and 300,000 heat units--10 times hotter than the jalapeno! Related to Scotch Bonnets or Jamaican Hot Peppers, they come primarily from the Yucatan peninsula. Habaneros have a nice fruity flavor (redolent of papaya and berry) in addition to their fiery, burning heat. This pepper adds great heat and flavor to all types of salsa, from tomato to pineapple. Any of these salsas makes a perfect accompaniment for fish, chicken or seafood dishes. Great in your own chutney, hot sauce or barbeque sauce. A little goes a long way--use sparingly, and be certain to wash your hands several times after using to avoid unthought-of pain!
About 18 whole dried habaneros are equal to one ounce.