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The Habanero Chile
By Jerry Powell, Fri Dec 9th
A friend of mine once told me there is more to the culinary lifethan chile peppers. He might be right, but he keeps telling methis over my diner table, so go figure. The habanero chile (Capsicum chinense Jacquin) is the mostintensely spicy chile pepper of the Capsicum genus. Unripehabaneros are green, but the color at maturity varies. Commoncolors are orange and red, but white, brown, and pink are alsoseen. Most habaneros rate 200,000-300,000 Scoville heat units (SHU),with the Guinness Book of Records recognizing the Red Savinasvariety,
developed by GNS Spices of Southern California, as the'World's Hottest Spice' at 580,000 SHU. For comparison, aCayenne pepper is typically 30,000 to 50,000 SHU whilepolice-grade pepper spray rates 5,300,000 SHU. A typicalJalapeno pepper is about 4,500 Scoville units. This means that4,500 parts of sugar water are required to dilute one partJalapeno extract until its heat can no longer be felt. (Article continued below)
Habaneros are believed to originate in Cuba. Other producersinclude Belize, the Yucatan peninsula, and some USstates including Texas, Idaho and California. The habanero's heat and delicate fruity, citrus-like flavor makeit a popular ingredient in the hotter hot sauces and thespiciest of foods. We are going to discuss some ways of usingthe habanero for our own person cuisine, but keep in mind someto those heat statistics above. You don't want to accidentallyget the juice from these peppers anywhere near your face oreyes. Recently I got a dose of habanero juice under my thumbnail, and it burned for three days no matter how much I washedit off. So be careful, and we'll have some fun. Don't andpossible side effects might occur. Bajan Chicken *3 fresh Habanero chiles, stems & seeds removed, finely chopped*1 tablespoon Caribbean-style Habanero sauce (I like Trinidad orInner Beauty) *4 chicken breasts, skin removed *6 green onions,finely chopped, including tops *3 cloves garlic, minced *2tablespoons fresh-squeezed lime juice *2 tablespoons freshparsley, chopped (I substituted cilantro) *1/2 teaspoon groundcloves (Because of a personal anti-clove bias, I substitutedcinnamon; thanks to my dentist father, cloves remind me ofstinky tooth decay ...) *1/2 teaspoon freshly ground blackpepper *1 egg *1 tablespoon soy sauce *Flour for dredging *3cups dry breadcrumbs *Vegetable oil for frying Combine the chiles, green onions, garlic, lime juice, parsley orcilantro, cloves (or cinnamon) and ground pepper. Cut deepgashes in the chicken and fill with the mixture. Secure open endwith a toothpick to keep the stuffing from falling out. Beat theegg and combine with the soy sauce and pepper sauce. Lightlydust the chicken with flour, dip in the egg mixture and roll inthe bread crumbs. Apricot-Habanero Barbecue Sauce You want to do this sauce over and over again. A fruitysweetness, a rich vegetable aroma, and a dash of habanero makesthis sauce just perfect for salmon, halibut, and catfish. Trythis with poultry and pork too. *1 yellow onion, finely chopped*2 cloves garlic *corn or canola oil *1 yellow bell pepper,roasted, peeled, and seeded *2/3 cup (150 g) dried apricots *11/2 tablespoons apple cider vinager *3 tablespoons (1/2 dl)brown sugar *1 1/4 cups (3 dl) water *1 tablespoon Colmanspowdered mustard *4 tablespoon habanero hot sauce *salt In a pan, sauté the onion and garlic in a little oil until soft.Add the remaining ingredients, except the mustard powder andhabanero. Simmer, covered, for 20 minutes, or until the apricotsare soft. Pour into a food processor. Season with mustardpowder, habanero, and salt while processing to a smooth sauce.(Serves 4) Spicy Island Hot Sauce *1 ripe papaya, peeled, seeded & coarsely chopped *1 med yellowonion, coarsely chopped *2 med cloves garlic, minced *4 Habaneropeppers, stemmed & seeded *1in piece fresh ginger, peeled &coarsely chopped *1/3 cup dark rum *1/3 cup fresh lime juice *1tsp salt *2 1/2 tsp honey *1/8 tsp cardamom *1/8 tsp anise *1/8tsp cloves *1/8 tsp turmeric *pinch of nutmeg *pinch of cinnamon*freshly ground black pepper to taste Combine all ingredients in blender and puree just until smooth(do not over-blend and aerate). Pour into saucepan & bring toboil, simmer gently, uncovered for about 10 min. Remove fromheat & allow to cool before bottling. Refrigerate, Sauce willkeep approx. 6 weeks. Makes 2 cups. Enjoy. About the author:Jerry Powell is the Owner of a Popular site Know asGourmet911.com. As you can see from our name, we are here tohelp you learn more about different kinds of Gourmet food andWines, Coffees from all around the world.http://www.gourmet911.com/ | Sign In |
