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Typically small and round in shape, habanero chillies are known for being one of the hottest varieties in the world, but their eye-watering heat is short-lived and complemented by their unique fruity flavour.
Wipe and carefully chop a dried habanero chilli, add to chopped mango and lime juice; leave to rehydrate, then use as a ceviche marinade for raw fish.
Take care when handling habanero chillies – it’s advisable to wear gloves. First, wipe chillies clean then either use whole to infuse soups or stews (‘walking the chilli through’) and remove before eating. Alternatively, remove their stems and, if you want, their seeds, and soak in just boiled water for 15 minutes and blend to a paste with a splash of water before using. Always wash your hands after handling chillies!
Store in a cool and dry place. Avoid exposure to light.
Made in a factory that handles nuts and sesame.
Habaneros are grown in the Yucatan, where delicious salsas like Xni pec are served on most tables.