Habanero
A type of very hot chile with a distinct flavor. The small, lantern shaped chile is native to the Yucatan region of Mexico, the Caribbean, and the north coast of South America. With a delicate looking green, yellow, to orange color (in terms of ripeness) these chilies make excellent fresh salsa and sauces. Known for its intense spiciness - it's thought to be the hottest of all the chile peppers - the habanero can be found both fresh and dried.
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Definition: Habanero
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I always get in trouble when I cook with these. Every single time I forget that two is more than enough. They are just so little, it's deceptive. Then after cutting them, I pretty much always rub my eye. Agony!
1I learned my lesson with habaneros, or all peppers for that matter. I was making enchiladas, and the only peppers available at the store were habaneros. Even though the recipe called for something else I bought the habaneros because I figured they were all interchangeable. BIG mistake. My enchiladas were inedible!
2Every time I see habaneros I remember my first experience cooking with them. I was making chili, I love spicy foods, so I added a couple of chopped up habaneros.
3Bad bad idea! I ended up freezing the chili in about 8 portions and using one portion to spice up another whole recipe of chili later.
My cousin likes to cut a little up and put it on her eggs in the morning. She says "I like it when it burns me inside!" Spoken like a true Jamaican!
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