Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Yellow Habanero Chile Peppers
Inventory, 8 lbs : 0
This item was last sold on : 07/18/17
Renowned as one of the hottest chilies in the world, the yellow habañero chile pepper is characteristically lantern-shaped. Varying from green and yellow to red and reddish-purple, this hot little pepper is about one to two-and-one-half inches long and one to two inches in diameter. Possessing an intensity that is sometimes soars beyond the heat-measuring chart, the habañero, pronounced hah-bah-NYAIR-oh, is at least 50 times hotter than the jalapeño. So hot, in fact, that special care should be taken when handling this variety. When ripe, they have a distinctively sweet, tropical fruity flavor and an apricot aroma. Dried habañero chilies offer only heat as its distinguished flavor in its fresh state is gone after drying. Scoville units: 10 (100,000-300,000)
Seriously intense habañero chile peppers are available year-round.
Capsicums contain more vitamin A than any other food plant. Chiles provide an excellent source of vitamin C and the B vitamins and significant amounts of iron, niacin, thiamine, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low in calories, low in sodium and high in fiber. Capsicums increase metabolic rate and are excellent for the weight-conscious. The thermic effect of chiles requires six grams of chiles to burn off an average of 45 calories in three hours.
Hot habañero chile peppers mix especially well with foods containing tropical fruits or tomatoes. This scorching chile is traditionally used to add sizzle to Caribbean barbecues, salsas, marinades and bottled condiments. Chop; add sparingly to sauces, pickles, dips or use as a table spice. To prepare, cut off stalks; slit pepper in half; remove and discard seeds.
Fiery hot, the habañero chile has a reputation as one of the world's hottest chiles. As early as 1722, a Dominican priest wrote that a single habañero pod would "make a bull unable to eat."
The name habañero, means "from Havana" or "Havana-like." In Mexico, those who truly love and crave this chile's incessant heat and unique flavor eat it with only a little splash of lime juice and a sprinkle of salt. Especially prized in the northeastern region, Brazilian cuisine often uses this chile's relentless fire in a variety of dishes. Popular in the Caribbean, it is a common ingredient at barbecues. This type chile is of the Capsicum Chinese species and is a different species than the more common Capsicum annum peppers. They are related to the "Scotch bonnet." Grown commercially in the Yucatan Peninsula, primarily in Mexico and Belize, habañeros are produced in limited supplies in the Caribbean islands of Jamaica and Trinidad. They are also now grown in California and Texas.
Recipes that include Yellow Habanero Chile Peppers. One is easiest, three is harder.
|The Primlani Kitchen||Pineapple Habanero Salsa|
|Hispanic Kitchen||Blackened Tomatillo Poblano Salsa With Habanero Pepper|