- 1 cup whole wheat flour
- 1 teaspoon salt
- 4 tablespoons olive oil
- 2 habaneros, diced
- ½ an onion, thinly sliced
- 1 tablespoon fresh rosemary
- Preheat oven to 450. Mix flour and salt, then add 1½ cups water, mix until it is fairly smooth and thin. Cover and let it sit as long as you can (at least 10 minutes). The batter should be about the consistency of thin pancake batter.
- Put oil in cast iron skillet with onions, rosemary and habaneros and put in oven for 5 minutes. Take it out of the oven, pour in the batter and bake 30 to 40 minutes. Flatbread will be crispy and brown when done. Pass it around and enjoy!!!!!
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.