Habanero Peppers - Mash and Puree

The Red Habanero Pepper is a small, fiery hot chili pepper that belongs to the species Capsicum chinense, which is the same species as the famous Scotch Bonnet Pepper. It is originally from the Yucatan Peninsula in Mexico and is widely used in Mexican, Caribbean, and Central and South American cuisine.

The Red Habanero Pepper is one of the hottest chili peppers with a Scoville Heat Unit (SHU) rating ranging between 150,000 to 350,000 SHU, which is similar to the heat level of the Scotch Bonnet pepper. It is small and lantern-shaped, usually about 1-2 inches long and 1 inch wide. When it matures, it turns from green to a bright red color, and it has a fruity, citrusy flavor with a floral aroma that makes it a popular ingredient in hot sauces, salsas, and marinades.

How to Use Habanero Pepper

The habanero pepper is widely used in cuisines all over the world, particularly in Mexican and Caribbean cuisine. It is known for its intense heat and fruity, citrusy flavor, which can complement a wide range of dishes. Here are some common uses of habanero peppers:

  1. Hot sauces: Habanero peppers are a popular ingredient in hot sauces, especially those that aim to provide a significant level of heat.

  2. Salsas: Habanero peppers can add a spicy kick to salsas, either fresh or cooked.

  3. Marinades: Habanero peppers can be used to add heat and flavor to marinades for meats or vegetables.

  4. Rubs: Ground habanero powder can be added to rubs for meat, fish, or vegetables to add a spicy flavor.

  5. Cocktails: Habanero peppers can be used to make spicy cocktails, like a habanero margarita.

  6. Stews and soups: Habanero peppers can add heat and flavor to stews and soups, like a spicy chili.

  7. Pickling: Habanero peppers can be pickled and used as a condiment or garnish.

Overall, habanero peppers are a versatile ingredient that can add a spicy kick to many dishes.

Red Habanero Pepper Mash

Red Habanero Mash

Habanero mash is a thick paste or pulp made from mashed or pureed habanero peppers mixed with salt and other ingredients. The mash can be used as a base for hot sauce, or as an ingredient in various recipes to add heat and flavor. Habanero mash is often made by fermenting the peppers with salt and other spices, which helps to develop their unique flavor and aroma. It can also be made by simply pureeing fresh habanero peppers with vinegar, oil, or other liquids to create a thick, spicy paste. Habanero mash is popular in Mexican and Caribbean cuisine, and is commonly used in hot sauces, marinades, rubs, and other spicy dishes.

 

  • Appearance : Grounded Habanero Pepper with membrane pieces.
  • Heat (SHU): 350.000–500.000SHU
  • Scientific Name: Capsicum Chinense
  • Ingredients : Red Habanero Pepper, 9.3% alcohol vinegar, water and sodium chloride.
  • Color – Red
  • Odor: Characteristic
  • Aspect: Characteristic
  • Temperature: 50-95°F
  • Acidity: 0.2%–0.9%
  • pH: <4.5
  • Brix: 15°–25°
  • Kosher Certified: Yes

Red Habanero Pepper Puree

 Carolina Reaper puree

Habanero puree is a concentrated form of habanero pepper that is made by blending fresh habanero peppers into a smooth and thick paste. The puree is commonly used as a hot and spicy ingredient in a variety of recipes, such as hot sauces, salsas, marinades, and dressings.

The habanero pepper is known for its intense heat and fruity flavor, which makes it a popular ingredient in many cuisines, including Mexican, Caribbean, and South American. The puree is a convenient way to add habanero flavor and heat to dishes without having to chop or grind fresh peppers. Habanero puree is typically made by blending fresh habanero peppers with water, vinegar, and salt to create a smooth paste. Some recipes may also include other ingredients, such as garlic, onion, lime juice, or sugar, to balance out the heat and add additional flavor.

 

  • Appearance : Fine Grounded Habanero Pepper to Smooth Pulp
  • Heat (SHU): 350.000-500.000SHU
  • Scientific Name: Capsicum Chinense
  • Ingredients : Red Habanero Pepper, 9.3% alcohol vinegar, water and sodium chloride.
  • Color – Red
  • Odor: Characteristic
  • Aspect: Characteristic
  • Temperature: 50-95°F
  • Acidity: 0.2%–0.7%
  • pH: <4.5
  • Brix: 5°–13°
  • Kosher Certified: Yes

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