Hot Enough For Ya?

Dried Habanero Chiles

Habanero Chiles are spicy.  How spicy?  Oh, just about 100,000-350,000 Scoville units.  That’s anywhere from 12 to 140 times hotter than a jalapeno! Plus, the Habanero’s citrus-like flavor, with just a hint of smoke, makes it a popular choice for homemade hot sauces, salsas, and rubs. Get some Habaneros, and get cooking!

very high heat

Prep:
Rinse chiles in plenty of cold water, draining well and letting them air dry. Wash hands thoroughly after handling and avoid eye contact!

Toast:
Toast chiles–whole or in strips—in a medium skillet for 15-30 seconds on each side.  When you get a nice roasted pepper aroma and start to see some darkening, your chiles are toasted and ready to be ground!

Rehydrate:
Pour hot water over dried chiles and steep for up to half an hour or until soft and supple. Steeping times will vary by chile variety and size.  On average, one half ounce of dried chiles reconstitutes into two ounces of hydrated chiles.

Storage:
To keep dried chiles fresh, store them in an airtight container in the pantry, or for longer lasting shelf-life, in the freezer.