Habaneros are HOT! Behind the heat is a fruity, slightly smoky flavor that makes them a wonderful way to spark up any dish, from chili to salsa, sauces and soups. 100,000 - 350,000 Scoville heat units.
Whole, destemmed pods (chili pepper with seeds).
13+ Chili Pepper Pods. Net Weight 15g.
Heat Level 10/10. Use sparingly and with caution.
To Rehydrate Dried Chili Pods: Place chiles in a bowl. Pour just enough boiling
water over the pods to cover them. Cover the bowl with a lid or plastic wrap and
allow to rest for approx. 10 minutes, or until chilis are soft and pliable. For
a more intense, toasty flavor, use a spatula to press the dried pod in a hot
skillet (no oil or liquid) until you see a little wisp of smoke rise, flip over
the chili and repeat on other side. Then, proceed with directions above for
Pepper: Chile pods keep longer than their ground counterpart, as long as
several years without losing flavor and heat. However, chili peppers ground into
a powder is more convenient; it is ready to use and easy to measure.
Recipe: Habanero Garlic Salsa
Super spicy habanero chiles and zesty garlic in an easy-to-make and fresh-tasting
15 oz. can petite diced tomatoes OR 1 pound fresh tomatoes, peeled and diced
1 sm. onion, minced OR 1/4 cup
dried minced onion
1/4 cup chopped fresh cilantro OR 2 Tbls.
2 tsp. lemon juice OR lime juice
granulated garlic OR garlic powder
1/4 tsp. ground
1 Habanero Chili
pod, rehydrated, minced (wear gloves!)
~ In a bowl, stir together all ingredients.
~ For a smooth salsa, puree all in a blender, food processor, or using a stick
blender. For a chunky salsa, puree only half.
~ Refrigerate salsa for at least 1 hour before serving, overnight is best.