| A friend of mine once told me there is
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| | and it burned for three days no matter
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| more to the culinary life than chile
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| | how much I washed it off. So be careful,
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| peppers. He might be right, but he keeps
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| | and we'll have some fun. Don't and
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| telling me this over my diner table, so
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| | possible side effects might occur.Bajan
|
| go figure.The habanero chile (Capsicum
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| | Chicken*3 fresh Habanero chiles, stems &
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| chinense Jacquin) is the most intensely
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| | seeds removed, finely chopped*1
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| spicy chile pepper of the Capsicum genus.
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| | tablespoon Caribbean-style Habanero sauce
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| Unripe habaneros are green, but the color
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| | (I like Trinidad or Inner Beauty)*4
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| at maturity varies. Common colors are
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| | chicken breasts, skin removed*6 green
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| orange and red, but white, brown, and
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| | onions, finely chopped, including tops*3
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| pink are also seen.Most habaneros rate
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| | cloves garlic, minced*2 tablespoons
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| 200,000-300,000 Scoville heat units
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| | fresh-squeezed lime juice*2 tablespoons
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| (SHU), with the Guinness Book of Records
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| | fresh parsley, chopped (I substituted
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| recognizing the Red Savinas variety,
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| | cilantro)*1/2 teaspoon ground cloves
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| developed by GNS Spices of Southern
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| | (Because of a personal anti-clove bias, I
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| California, as the 'World's Hottest
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| | substituted cinnamon; thanks to my
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| Spice' at 580,000 SHU. For comparison, a
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| | dentist father, cloves remind me of
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| Cayenne pepper is typically 30,000 to
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| | stinky tooth decay ...)*1/2 teaspoon
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| 50,000 SHU while police-grade pepper
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| | freshly ground black pepper*1 egg*1
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| spray rates 5,300,000 SHU. A typical
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| | tablespoon soy sauce*Flour for dredging*3
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| Jalapeno pepper is about 4,500 Scoville
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| | cups dry breadcrumbs*Vegetable oil for
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| units. This means that 4,500 parts of
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| | fryingCombine the chiles, green onions,
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| sugar water are required to dilute one
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| | garlic, lime juice, parsley or cilantro,
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| part Jalapeno extract until its heat can
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| | cloves (or cinnamon) and ground pepper.
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| no longer be felt.Habaneros are believed
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| | Cut deep gashes in the chicken and fill
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| to originate in Cuba. Other producers
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| | with the mixture. Secure open end with a
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| include Belize, the Yucatan peninsula,
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| | toothpick to keep the stuffing from
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| Costa Rica and some US states including
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| | falling out.Beat the egg and combine with
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| Texas, Idaho and California.The
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| | the soy sauce and pepper sauce. Lightly
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| habanero's heat and delicate fruity,
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| | dust the chicken with flour, dip in the
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| citrus-like flavor make it a popular
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| | egg mixture and roll in the bread
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| ingredient in the hotter hot sauces and
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| | crumbs.Apricot-Habanero Barbecue SauceYou
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| the spiciest of foods. We are going to
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| | want to do this sauce over and over
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| discuss some ways of using the habanero
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| | again.
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| for our own person cuisine, but keep in
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| | A fruity sweetness, a rich vegetable
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| mind some to those heat statistics above.
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| | aroma, and a dash of habanero makes this
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| You don't want to accidentally get the
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| | sauce just perfect for salmon, halibut,
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| juice from these peppers anywhere near
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| | and catfish. Try this with poultry and
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| your face or eyes. Recently I got a dose
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| | pork too.
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| of habanero juice under my thumb nail,
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|
