The Habanero chili (Capsicum chinense), also known as ají topito or chile congo, is a yellow or red berry that grows on a branched shrub that can reach up to two and a half meters tall.
It ranks between 100,000 and 300,000 Scoville Heat Units (SHU) and is mainly harvested in Yucatán, Mexico, where around 1,500 tons are produced annually. It is also produced in the Dominican Republic, Guatemala, Belize, Costa Rica, Panama, and Colombia.
The Habanero is small and very spicy, with an intense fruity and floral flavor that complements its heat. It is a key ingredient in many hot sauces thanks to its flavor and powerful heat: Original Habanero, Ghost Sauce with Mango, or Peach Habanero Sauce.
Grilled Meat with Habanero
Traditional dish from Mexican cuisine
Ingredients
- 1 kilogram of meat for grilling
- 3 habanero chilies
- a quarter of an onion
- 2 garlic cloves
- juice of two limes
- Salt and pepper
Preparation
- Mix and blend the habanero chilies, garlic, onion, lime juice, salt, and pepper.
- Marinate the meat with this mixture for at least 2 hours.
- Grill the meat until it reaches the desired doneness.
- Serve with grilled onions and a good habanero sauce.
Habanero Sauce
Ingredients
- 4 roasted habanero chilies
- 6 roasted and peeled garlic cloves
- 1/4 cup white vinegar
- 2 teaspoons of salt
Preparation
- Peel the garlic cloves and place them in a mortar with the chilies. Mash until the sauce is smooth.
- Add the salt and vinegar, and blend until everything is well incorporated.
- Cook everything in a pan for 4 to 9 minutes.
- Store the sauce in a sealed jar in the fridge.
