Definition: [ah-bah-NEH-roh] This distinctively flavored, extremely hot chile is small and lantern-shaped. It's native to the Caribbean, the Yucatan and the north coast of South America. The habanero ranges from light green to bright orange when ripe. It's generally used for sauces in both its fresh and dried form.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
- Soft-Shell Crawfish Taquitos
- Risa G's Kick-Butt Hummus
- Habanero Laced Bahamian Cracked Conch Ceviche
- Spicy Hawaiian Fish Stew with Creamy 'Poi'
- Habanero Chile Chili
- Warm Crab and Potato Salad
- Bbq Duck-Filled Yellow Corn Pancakes with Habanero Sauce
- Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce