Subduction Zone
Veteran Member
Just going with the stereotype that white people do not like heat (and I know that is not true for all of us), I almost always buy habanero based salsas, unless I am going to share. But if it is for me it is going to be on the hotter end of the scale. At any rate I have never cooked with them myself. A lot has to do with the fact that I would be the only one eating the food. But I finally broke down and bought some since a side dish called for them and it would not affect the main entree. I am not complaining about the flavor. The simple pickled onions that I made with them are very good and have a mild zing. But that zing is the thing. I used one habanero to one onion. So I made a very small personal batch of black bean soup. Enough for one person as an entree or three people as a side. I used one habanero again. The father of my Costa Rican sister in law sad that it was claimed in Costa Rica that one could flavor three soups. Well again, a low level of heat, but nowhere near the scary hot that they were said to be.
I have had Serrano peppers with this level of heat. Has anyone else could with habaneros?
Flavor again was top notch.
I have had Serrano peppers with this level of heat. Has anyone else could with habaneros?
Flavor again was top notch.