When habaneros are processed, their biting spiciness plays the main role. How is such a chili pepper used so that dishes benefit from it? It's not just a question of quantity, but also of correct handling.
How can you process Habaneros correctly?
To process habaneros correctly, you should use fresh pods sparingly, wear gloves when cutting and possibly remove seeds and threads to reduce spiciness. Preservation is possible by drying, freezing or pickling.
Process freshly
If you grow habaneros yourself, you will harvest plenty of fresh pods in the summer. These can end up freshly picked in the cooking pot. Be economical with the quantity and feel the spiciness.
Due to their enormous spiciness, habaneros are unlikely to be the main ingredient in this country. They are only used in modest quantities to provide spiciness. For example in a fiery chili con carne. Only a few brave people dare to make salsas and sauces.
Wear gloves
Habaneros are cut into small pieces so that the spiciness of this type of chili is exposed and can be evenly distributed throughout the food. Contact with the inside of the pod is unavoidable.
Be sure to wear gloves, otherwise your hands will burn unpleasantly for a long time. If you do come into contact with the sharpness, you should immediately rinse the affected areas of skin with water.
Defuse chilies
If you like the fruitiness of the habaneros but not their full spiciness, you can tone down the pods a little.
- Cutting the pods
- Remove cores completely or partially
- the threads on which seeds are attached are also sharp
- if applicable. cut these out too
Tip
If you don't like spiciness at all, then the sweet variety “Sweet Habanero” is the optimal alternative for you.
Preserving Habaneros
If it is not possible to use the fresh Scots in a timely manner, you can also preserve them by drying or freezing them. Which method you should use to preserve the chilies depends on how you want to use them later.
Frozen habaneros retain their aroma and spiciness for a whole year. However, because they are mushy after defrosting, they are only suitable for cooking. Dry chilies taste even more intense. They can also be ground into powder.
Pickling Habaneros
Another processing option for habaneros is pickling. With the main ingredients vinegar, s alt and oil, the pods last for a long time in the jar and can be used gradually. You can find various recipes online.
