Chile Pepper Of The Week: Habanero

The habanero pepper is the hottest pepper you will find at your local grocery store. You've probably heard of the pepper because they are very, very hot! Common colors are orange and red, but white, brown, and pink are also seen.

Handling
Habanero peppers have the highest concentration of capsaicin(principle that causes heat), making them the most dangerous pepper when it comes to skin burns. The pepper is particularly dangerous when it comes into contact with sensitive body parts like the eyes.
It is not merely enough to wear gloves when handling habaneros. The gloves and the cutting board used to chop them should be cleaned with bleach and a strong dish detergent to avoid moving the capsaicin to other surfaces.
If you should get capsaicin in your eyes, immediately flush them with water or an eyewash. The pain will be intense, but it will go away soon. Should your fingers come in contact with capsaicin, the best treatment is to submerge them in vegetable oil.

Preserving the Pods
The simplest preservation method is simply to wash and dry the pods and place them in a plastic bag in the freezer. They will lose some of their firmness when defrosted, but the flavor, heat, and aroma are all preserved. Habaneros can also be pureed with a little vinegar and the mixture will keep in the refrigerator for weeks.

Remember, sauces and salsas are a great way to utilize excess habaneros from the garden!

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