Origin: Holland

Description
Applications
Storage
Recipe

Renowned as one of the hottest chilies in the world, the yellow habanero chile pepper is characteristically lantern-shaped. Varying from green and yellow to red and reddish-purple, this hot little pepper is about one to two and one-half inches long and one to two inches in diameter. Possessing an intensity that sometimes soars beyond the heat-measuring chart, the Habanero, pronounced hah-bah-NYAIR-oh, is at least 50 times hotter than the jalapeno. So hot, in fact, that special care should be taken when handling this variety. They have a distinctively sweet, tropical fruity flavor and an apricot aroma when ripe. Dried habanero chilies offer only heat as its distinguished flavor in its fresh state is gone after drying.
Hot habanero chile peppers mix especially well with foods containing tropical fruits or tomatoes. Chop; add sparingly to sauces, pickles, dips, or use as a table spice. To prepare, cut off stalks; slit pepper in half; remove and discard seeds.
Store in a paper bag in the vegetable crisper of the refrigerator.
Habanero Hot Sauce

Ingredients:

15-20 medium Habaneros
1/2 cup White Vinegar
4 tsp Olive Oil
4 tsp White Sugar
2 cloves Garlic
1/2 tsp Salt

Instructions:
1. Wash The Peppers thoroughly under cold water.
2. Remove the stems and discard. Rough chop the peppers and the garlic, keeping them separate. For a milder sauce, you can remove the seeds with a spoon. Reminder: Always wear gloves when handling spicy peppers!
3. Add the garlic to the pan and cook until fragrant, about 2 minutes.
4. Add Vinegar, Sugar, and Salt.
5. Remove the mixture from heat and allow to sit, covered, for 10 minutes.
6. Pour the mixture into a blender or food processor and blend until smooth. If the consistency is too thick, add vinegar by the teaspoon and blend until it is right.
7. Pour into jars.

Brand, origin, and packaging may vary depending on availability unless a specific brand is stated in the product title.

Pepper Habanero, Yellow 0.15 kg pack

City: Riyadh