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Feb 15, 2006 03:35 PM

What should I do with extra Habeneros?

  • g

I needed a Habenero for a recipe last week, and the smallest package of Habs I could get in my local (East Boston) grocery store was about 20 peppers.

What can I do with all the extras?
I already dried out about 10 in a dehydrator, and made more salsa than I'm going to eat before it goes bad.

I was thinking of making a pepper jelly to spread on crackers...has anyone tried this?

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  1. I don't know how adventurous you want to be, but I saw this recipe a while ago while cruising on the foodnetwork site. I haven't made it, but it looks so interesting that I saved it in my recipe box...Habanero-Lime Cheesecake.
    I uses 4 habaneros, so it would definetly make a dent in your stash.


    1. Try steeping them in vineger for one to two weeks then save the vineger and discard the peppers. I like this plain on fish or I make a relish using scallions.

      1. Followed you over here from the Boston board - I discovered Habenero pepper jelly in Tucson when I lived there for a couple of years. I became addicted to it - now I need to search out some habeneros so I can try my hand at it.

        I haven't tried them (yet) but there are quite a few recipes at this site:

        Also, below is the link to a recipe that combines apricots (yum) with the habeneros.

        Let us know what you decide to try, & how it turns out!


        1 Reply
        1. re: threedogs

          Forgot to add - I would try this recipe (the Habanero Gold) without the onions, though. Somehow that doesn't appeal to me.

        2. Freeze them whole (or seeded). Works great.

          1. Okay, so I thought I was getting senile - what I thought was spelled habanero was spelled habenero in all these posts.

            So I go on Google. I type in "habanero" and get lots of hits I type in "habEnero" and get lots of hits but at the top it says "did you mean 'habAnero'?

            So I think I'm right, but I may not be...or maybe there are two kinds of chiles habe and haba

            1 Reply
            1. re: oakjoan

              i always thought it was habanero.