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<h1>Habanero Pepper</h1>

<p>Habaneros are lantern-shaped <a href="/glossary/chile">chile peppers</a> with a subtle <a href="/glossary/apricot">apricot</a>-like aroma and extremely hot flavor. Growing to no more than two inches in length, their color ranges from light green when fresh to bright orange when ripe.</p>

<p>Habaneros are native to the Caribbean, the Yucatan and the north coast of South America. But in recent years, they've become a trendy ingredient in sophisticated kitchens around the world. Fresh or dried, they're most commonly used in fiery seasonings, sauces and dressings.</p>

<h3><strong>Buying Tips</strong></h3>

<p>When buying fresh, choose habaneros that are firm and heavy for their size. Their skins should be smooth and glossy. Dried habaneros should have a rich, consistent color, unbroken skin and slight flexibility. Don't buy any with blemishes or soft spots.</p>

<h3><strong>Storage Tips</strong></h3>

<p>Store fresh habanero peppers in a paper bag in the refrigerator for up to two weeks. Keep dried chiles in an airtight container away from light and heat for up to six months.</p>

<h3><strong>Usage Tips</strong></h3>

<p>Habaneros are one of the hottest varieties of peppers, so use extra caution when preparing them. Up to 80% of a chile pepper's capsaicin (the potent compound that gives peppers their heat) is found in the seeds and membranes. Wear thin rubber gloves and avoid touching your face and eyes. If you don't have gloves, wash your hands thoroughly with soap and water as soon as you're finished. If you still feel a burning sensation on your skin, try soaking hands in a bowl of <a href="/glossary/milk">milk</a>.<br />
<br />
Wash the peppers right before using. To slice, begin by removing the stem and cutting the pepper in half. Next, use a teaspoon to carefully remove the ribs and seeds (this will temper the chile's heat).  Slice as desired.</p>

<ul>
	<li>When cooking hot peppers on the stovetop, avoid breathing the fumes as they may irritate your throat, nose and eyes.</li>
	<li>To rehydrate dried chiles, cover with very hot water and let stand for 30 minutes.</li>
	<li>Purée rehydrated chiles with a little water and add to sauces and <a href="/glossary/stew">stews</a> for rich, fiery flavor.</li>
	<li>Can't take the heat? Drink or eat a capsaicin-absorbing food to temper the intensity. These include <a href="/glossary/milk">milk</a>, tomato juice, bread, <a href="/glossary/potato">potatoes</a>, rice, ice cream or <a href="/glossary/banana">bananas</a>. Don't drink alcohol or water—they'll only increase capsaicin absorption and spread it to more parts of your mouth.</li>
</ul>

<p><strong>Try one of our favorite habanero recipes:</strong><br />
<a href="/recipe37116">Belizian Style Habanero Hot Sauce</a></p>

<p><a href="/recipe54764">Shrimp in Diablo Sauce</a><br />
<a href="/recipe158108">Grilled Tuna Sandwich</a></p>

When it comes to chile peppers, the smaller the size, the hotter the fire These little habaneros pack a lot more heat than jalapenos

Habanero Pepper

Habaneros are lantern-shaped chile peppers with a subtle apricot-like aroma and extremely hot flavor. Growing to no more than two inches in length, their color ranges from light green when fresh to bright orange when ripe.

Habaneros are native to the Caribbean, the Yucatan and the north coast of South America. But in recent years, they've become a trendy ingredient in sophisticated kitchens around the world. Fresh or dried, they're most commonly used in fiery seasonings, sauces and dressings.

Buying Tips

When buying fresh, choose habaneros that are firm and heavy for their size. Their skins should be smooth and glossy. Dried habaneros should have a rich, consistent color, unbroken skin and slight flexibility. Don't buy any with blemishes or soft spots.

Storage Tips

Store fresh habanero peppers in a paper bag in the refrigerator for up to two weeks. Keep dried chiles in an airtight container away from light and heat for up to six months.

Usage Tips

Habaneros are one of the hottest varieties of peppers, so use extra caution when preparing them. Up to 80% of a chile pepper's capsaicin (the potent compound that gives peppers their heat) is found in the seeds and membranes. Wear thin rubber gloves and avoid touching your face and eyes. If you don't have gloves, wash your hands thoroughly with soap and water as soon as you're finished. If you still feel a burning sensation on your skin, try soaking hands in a bowl of milk.

Wash the peppers right before using. To slice, begin by removing the stem and cutting the pepper in half. Next, use a teaspoon to carefully remove the ribs and seeds (this will temper the chile's heat). Slice as desired.

"Hot" Tips

When cooking hot peppers on the stovetop, avoid breathing the fumes as they may irritate your throat, nose and eyes.
To rehydrate dried chiles, cover with very hot water and let stand for 30 minutes.
Purée rehydrated chiles with a little water and add to sauces and stews for rich, fiery flavor.
Can't take the heat? Drink or eat a capsaicin-absorbing food to temper the intensity. These include milk, tomato juice, bread, potatoes, rice, ice cream or bananas. Don't drink alcohol or water—they'll only increase capsaicin absorption and spread it to more parts of your mouth.

Try one of our favorite habanero recipes:
Belizian Style Habanero Hot Sauce

Shrimp in Diablo Sauce
Grilled Tuna Sandwich

Related Recipes

View BigOven's habanero-pepper recipes

by BigOven editorial team