Description
Habanero chillies may be small, but they bring serious heat. What makes them interesting is that beneath the fire they have a surprisingly fruity, slightly citrusy flavour.
Habaneros are commonly used in hot sauces, chutneys, marinades, salsas, chilli oils and dried seasonings. A little goes a very long way.
Depending on the variety, habaneros commonly sit around 150,000 to 350,000 Scoville Heat Units.
A little warning: Wear gloves when cutting habaneros and avoid touching your eyes or face. Wash knives, boards and hands thoroughly afterwards.
Habanero Honey
Ingredients
250 ml honey
1 fresh habanero chilli
Method
Wearing gloves, slice the habanero into a few pieces.
Add the chilli and honey to a small saucepan and warm very gently for 5 to 10 minutes. Do not boil.
Remove from the heat and allow the chilli to infuse as the honey cools.
Strain the chilli pieces out and store the honey in a clean jar.
Drizzle over pizza, roast vegetables, chicken, cheese or even a toasted sandwich.
This quick infused honey should be kept refrigerated and used promptly, it is not a shelf-stable preserve.
Tammy’s tip: Start with one chilli. Habaneros do not believe in subtle negotiations.
