My backyard garden is overflowing with habanero peppers. (I didn’t get lucky like my fellow blogger Kim and her basil.) I don’t know where I got the bright idea to plant not one but two of these spicy plants in my raised beds, but thanks to our above-average temperatures, they’re doing better than any of my other veggies.
These aren’t just hot peppers – they rank between 200,000 and 300,000 Scoville units, the scale for measuring hotness in peppers. In comparison, the jalapeño peppers – spicy in its own right, in my opinion – ranks pretty mildly, between 3,500 and 8,000 Scoville units. Serrano peppers, which I use in salsa instead of the more-popular jalapeño, ranks between 8,000 and 23,000 Scoville units, and cayenne, commonly used in powder form to spice up dishes, ranks between 30,000 and 50,000 Scoville units. Almost any hot peppers make for beautiful gardens, so why I couldn’t have grown any of those, I don’t know.
Because I am so overrun with habaneros, last weekend I tried my hand at homemade habanero sauce. I made two batches – adapting one from a recipe that called for habaneros, vinegar, carrots, a tomato, lime juice, garlic and a lot of effort on the blender’s behalf, and the other following my dad’s recipe: habaneros, vinegar and salt. Yep, that’s it. I’ll give you one guess as to which one I’m carelessly pouring over mashed potatoes, and which one I’m too scared to use.
I’m not 100 percent happy with the carrot-sweetened habanero sauce, so unfortunately we don’t yet have a recipe for hot sauce to post here on Farm Flavor. However, here are my 10 favorite recipes that call for hot peppers ranging from jalapeños to Jaloro peppers (a white/yellow jalapeño) – just in case you used have the same problem with a plethora of hot peppers to pick.
Spicy Dinner Recipes
What are your favorite hot peppers to use in cooking?