This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
2 Tbsp. peanut oil
4 ripe mangoes, peeled, pitted and cut into 1/2″ dice
1 white onion, peeled, cut into 1/4″ dice
1 carrot, peeled, cut into 1/4″ dice
1-2 fresh orange habanero chiles, seeded and finely minced
1/2 cup champagne vinegar
1/2 cup ketchup
1/4 cup sugar
salt to taste
In a saucepan, heat the peanut oil and saute the mangoes, onion, carrot and habanero chiles for 10 minutes over medium heat, or until the onions are soft and translucent. De-glaze the saucepan with the vinegar, add the ketchup and sugar. Bring to a slow boil and reduce the heat, simmering for 35-45 minutes. Remove the pan from the heat and season with salt. Transfer to a blender and pulse. Strain the mixture through a medium sieve, if too thick, add a little water to thin.
Use as a barbecue sauce with grilled seafood such as lobster, crab and scallops, or it can be brushed on pork as a glaze during cooking.