- 4 tablespoons room-temperature butter
- 1 pound box linguine
- 2-6 habaneros minced (how fast and furious do you want to be?)
- 1 cup freshly grated parmigiano-reggiano cheese
- Bring a large pot of water to a boil, salt it. Cook the pasta al dente, reserve a cup of pasta water before draining. Cook habs in butter for a few minutes. Toss the pasta in the habanero butter, add parm. Add enough pasta water to thin out nicely. Sprinkle with salt and freshly ground pepper. Thanks for coming.
The Habanero Hot Pepper AuthorityWelcome to the hottest destination on the web (get it - "hottest??!!!"). Ok, you can stop laughing now! On these pages you'll find the best habanero recipes (all easily printable), fun facts, great products and wonderful comments from people like you. Below is a list of the latest habascoop and categories. Go ahead, click one, we dare you!
What could happen?This is why you never eat habaneros raw! He DOES live!
Means "from Havana" (Cuba).
Although they may not actually be.
Most agree, habanero peppers are the most flavorful. And if they DON'T agree, send them to us and we'll straighten them out.
They are green (unripe) red, orange, white, brown and sometimes pink.
Most habaneros rate 200,000 to 300,000 Scoville heat units. THIS IS HOT MY FRIEND!
Nothing matches the habaneros flavor or aroma.
More "HOT" facts:
Almost all mammals find habaneros hot, but birds do not. really.
You can preserve by 1) making jam, 2) drying (all heat-no flavor), 3) freezing or 4) pickling.
Habaneros are the hottest NATURAL pepper (The Naga Viper is hotter but is a hybrid-man made).
Today they are mostly grown in Mexico, Panama, Belize, Columbia, Costa Rica, Idaho, Texas and California.
Mexico eats the most habaneros.
Most habaneros rate 200,000 to 300,000 Scoville heat units.
In recipes 5 jalapenos = 1 habanero
Most people think the seeds are the hottest part of a pepper. The heat is actually produced by a substance called capsaicin, near the skin (inner wall) of the habanero.