Products

Habanero Chile

Uses:

(Available in Orange and Red)

Melissa’s turns up the heat with fresh Habanero Chiles. The lantern shaped Habanero (which means "from Havana") is the hottest chile grown in the world! It has been estimated that the Habanero is 30 to 50 times hotter than the jalapeno. Caution must be used when handling this chile. When fully ripe, these chiles range in color from dark green to orange, orange-red to red and measure about 2 inches long to 1 3/4 inches in diameter. Melissa’s Habanero Chiles have a fierce, intense heat and a wonderfully distinctive flavor that mixes well with tomatoes and many fruits. Popular pickled, use sparingly in salsas, stews and chutneys, Habanero Chiles are often the main ingredients in bottled hot sauces. The red savina habanero is the hottest chile on earth! The pepper is featured in the 1999 Guinness Book of World Records. The average habanero Scoville heat level is 200,000 units. The red savina has registered up to a searing 577,000 units. By comparison, the jalapeno's average Scoville level is 4000 units.

The hottest chile grown in central America or Caribbean, this red or orange lantern shaped chile resembles a bonnet measuring about 2 inches long and 1 3/4 inches in diameter. Closely related to the Scotch Bonnet and the Jamaican hot chiles, users beware: this chile is 30 to 50 times hotter than the Jalapeno. Its fierce, intense heat and flavor mixes well with tropical fruits and tomatoes. Used extensively in salsas, chutneys and seafood marinades, Habaneros are also excellent for use in bottled hot sauces.

Please specify red or orange Habanero in the "comments" section of the order form (red is subject to availability).

Due to high perishability, this item ships Overnight only. Product pricing includes the Overnight shipping upgrade (Standard shipping rates still apply). See our Shipping Details page for shipping rates.

Selection, Storage & Handling:

When selecting fresh Habanero Chiles, look for those that are mature, firm, dry and heavy for their size. Skins should be shiny, smooth and unblemished. Chiles should have a fresh scent. Use rubber gloves when handling Habaneros and avoid touching skin, face or eyes. Wash chiles thoroughly, dry, wrap in paper towels and store refrigerated for up to two weeks.