Preparation, uses, and tips
Use caution when handling these chiles. Habaneros are so hot that they can instantly
irritate the skin on the hands and it can be excruciating if they come in contact with the
eyes. Wear thin disposable surgical gloves while working with hot chiles, and don’t
touch your face until gloves are removed. Use fresh habaneros sparingly in salsas and hot
sauces.
Buying and Storing Tips
Fresh habaneros can be found in the produce section of specialty markets and supermarkets.
Choose fresh, bright chiles with deep colors, avoiding those that look wrinkled or soft. They
can be stored in plastic, wrapped in a paper towel, for up to two weeks in the
refrigerator.
Varieties
Habaneros are small, rounded, lantern- or bell-shaped peppers with a pointed end. Like most
peppers, they are green when young, while mature peppers may be yellow, orange, or red. These
are small peppers, about 1 to 2 inches (2.5–5cm) in all directions, that give little
hint of how much heat they contain. The peppers called Scotch bonnets are closely related, and
are sometimes mistaken for habaneros; their heat level is similar.
Habaneros can have heat scores that range anywhere from 100,000 to 300,000 Scoville heat
units—or more. How high a chile pepper scores on the heat scale is determined by
high-performance liquid chromatography measurement of how many parts per million of capsaicin
it contains. This figure is then converted into the historic Scoville heat units that signify
how much dilution is necessary to drown out the chile’s heat. The heat level of a chile
is given as a range because it varies with how and where the pepper was cultivated.
Nutrition Highlights
Red chile pepper (raw), 1/2 cup (75g)
Calories: 15
Protein: 0.7g
Carbohydrate: 3.5g
Total Fat: 0.1g
Fiber: 0.6g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.