At the market this afternoon I found baskets of beautifully colored Habanero peppers, which are the main ingredient in a hot sauce I often make. The habanero chili pepper most likely originated in the Yucatán Peninsula and its coastal regions. Upon its discovery by Europeans, it was rapidly disseminated to other adequate climate areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it "Capsicum chinense"—the Chinese pepper. In more recent times, and after research, it is believed to have originated in the Mexican state of Yucatán.
The unripe chili is green in color turning a bright red as it matures, however yellow, orange, white purple, bown and pink are also commonly seen. Unlike other hot peppers, the habanero’s heat remains consistent in most cases, regardless of the color.
The chili's name is derived from the name of the Cuban city of La Habana, which is known as Havana in English. Although it is not the place of origin, it was frequently traded there.
Today, the crop is most widely cultivated in the Yucatán Peninsula of Mexico. Other modern producers include Belize, Panama, Costa Rica, and some United States states including Texas, Idaho, and California. While Mexico is the largest consumer of this spicy ingredient, its flavor and aroma have become increasingly popular all over the world.
The Scotch bonnet is often compared to the habanero since they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of heat, the actual degree of "heat" varies greatly with genetics, growing methods, climate, and plant stress.
My favorite use for these chilies is a Habanero Sauce. Its incredible hot and has a toxic orange color to it. The prepare sauce will keep for up to a year if properly store. When making working with the habaneros be sure to use rubber gloves. These chilies are quite strong and can easily cause skin irritations. This sauce is on the strong side so use it sparingly; at least the first time you try it.
Habanero Sauce
24 habaneros chopped, stems removed
1 cup carrot, diced
1 cup onion, diced
1 cup water
6 cloves garlic, minced
2 teaspoons vegetable oil
1 cup white vinegar
1/2 cup freshly squeezed lime juice
In a small sauce pan, heat the oil over medium heat. Saute the onion and the garlic in the oil until soft and translucent. Add carrots and water, bring to a simmer and let the vegetable cook until the carrots are tender. Cool slightly.
Meanwhile, while wear food grade preparation gloves, remove stems from chilies and quarter, keeping seeds and rib intact.
In a blender, add the chopped habaneros, vinegar, lime juice, and cooked carrot mixture. (To allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel.) Process until smooth.
Pour mixture into hot, sterilized jars, seal and allow to cool completely before storing.
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