Habanero pepper is a very hot chile pepper that is a favorite among people who enjoy spicy food. Among the most common chile peppers, it's the spiciest and one that adds a brilliant heat to food (and drinks) without burning your taste buds. You'll often find habanero incorporated into sauces and salsas, though the whole or sliced pepper is also used in some recipes. Use caution when cooking with habanero because it is a fiery little thing.

What Is a Habanero Pepper?

The habanero is named after the Cuban city of La Habana, known in English as Havana, because it used to feature heavily in trading there. (Despite the name, habaneros and other spicy-hot ingredients are rarely ever used in traditional Cuban cooking.) 

The habanero (pronounced ha-ba-NAIR-o) is a hot variety of chili.It's grown in Mexico and other parts of Latin America as well as in the United States. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple.Typically, a ripe habanero is 2–6 centimetres (3⁄4–2+1⁄4 inches) long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero's heat, flavor and floral aroma make it a popular ingredient in hot sauces and other spicy foods.

Since it's extremely hot, a habanero pepper is usually not eaten whole. Instead, it's widely used in making salsas, sauces, and salad dressings, and it's used as an ingredient in bottled hot sauce. It's sometimes mistaken for the Scotch bonnet pepper that it resembles and which is equally hot.

What Does It Taste Like?

The Habanero pepper has a slightly fruity flavor. It registers between 100,000 and 350,000 Scoville heat units on the Scoville Scale. That's milder than a ghost pepper but hotter than cayenne, serrano, and jalapeño peppers, making it one of the hottest chiles you'll find.

There's more to a habanero than just the magnitude of the heat. It has its own unique heat profile as well; it comes on more slowly than other peppers and lingers longer. If the heat becomes too much, drink a glass of milk (it can soothe skin burn as well); water will only make it worse.

How to Cook With Habanero Pepper

When handling habanero, wear gloves and be careful about squirting pepper juice while cutting. Habanero pepper can be grilled, sautèed, or roasted. Roasting brings out more of its fruity flavors and mellows the heat somewhat, making it a favorite cooking method.

Due to its heat, habaneros are generally added sparingly to recipes. The stems, seeds, and white pith are often removed to reduce the heat. Recipes typically call for finely diced habanero and just a single pepper (or less) will spice up an entire dish. Never use more than the recommended amount of habanero or you'll throw the flavor of the dish out of balance. When cooking for others, make sure they enjoy habaneros—because even a little is too hot for many people.

Surprisingly, mango is one of the best flavor pairings for habanero, so you will see the duo in a number of recipes. Apricots and peaches are also common fruits matched with habanero. Habanero pepper can spice up drinks, too. Primarily used in tequila cocktails, the whole pepper can also be used in a quick infusion to create spicy vodkas.

Storage

Store habanero in a cool, dry place. A paper bag in the refrigerator is a good choice and the pepper will keep for about one week. It's common practice to dry habanero grown in the garden. It can be rehydrated somewhat by soaking it in water for an hour before use. Dried pepper can also be ground into a powder. Fresh habanero can also be pickled, preserved in olive oil, or frozen.

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