The habanero relatives that we have collected and planted over the years are but a small fraction of the total number of pod types in the species. However, they paint a fascinating picture of the world of this intriguing species of chile pepper.
Brazilian Habanero Basting Sauce for Pork Chops
This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.
Peach Habanero Chutney
The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version.
Blood Orange Habanero Rice with Barbecue Glazed Sausage
Mixing some of my favorite products, this habanero and sausage rice is a quick dish that’s way easy to make.
Habanero Guacamole
Super hots really blew the ceiling off of what was possible for a hot, spicy guacamole.
Habanero Mango Syrup
Habanero mango syrup lends itself to a few uses; flavoring cocktails and drizzling it over pancakes being just two of the obvious ones.
Rutgers Creates the ‘Pumpkin Habanero’
The researchers did not release a precise heat level for the ‘Pumpkin Habanero’, preferring to state that it has “some bite but is not too hot,” whatever that means…
