Habanero Chiles are full of heat and fruity flavor that makes them a wonderful addition to many recipes.
Soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook for at least 10 minutes.
Storage & handling
Store in cool, dry place.
The Habanero Chile (Capsicum chinense) is in the same family as Scotch Bonnet, Wiri Wiri and Scorpion chiles which are the hottest in the world. Believed to have originated in Cuba before being taken to the Yucatan Peninsula, Habaneros are now grown in Belize, Costa Rica, Texas and California. They boast an intense heat and flavor mix with underlying delicately fruity, citrus-like flavor that mixes well with tropical fruits and tomatoes.
In the year 2000 the Habanero was inducted into the Guinness Book of World Records as the hottest chile, but has since been surpassed by numerous other varieties.
Xnipec is a traditional Yucatecan table salsa served in homes, cafeterias and taquerias across the region. With a moderate-to-hot heat level and fresh, slightly fruity flavor, this salsa is a unique alternative to traditional mild tomato salsas, and a perfect pairing for crunchy tortilla chips.