Habanero (ha-ba-NEH-ro) Chiles, Capsicum chinense, are intensely hot chile peppers that measure  100,000-350,000 Scoville Heat Units (SHU). They are also known as habanero, chile habanero or chiles habaneros. These peppers are called by the same name whether they are fresh or dried.

Habaneros are small and boxy and turn a deep brownish red when ripe. They are covered with wrinkles and their skin is thin and a little bit waxy, and they look glossy. They have a light aroma that smells faintly of fruit. 

Businesses that frequently purchase Habanero Chiles are restaurants who serve hot chicken or boiled peanuts; food trucks; breweries; seasoning companies; independent spice shops; olive oil shops; and companies that manufacture bitters and syrups.

There are approximately 25 chiles per ounce.

One Habanero chile is approximately equal to one heaping half-teaspoon of Crushed Habanero Chiles or one level teaspoon of Habanero Chile Powder.

Flavor Profile

Habaneros have a searing heat that comes through very quickly. Behind the heat, these peppers have a beautiful tropical flavor, with notes of papaya, coconut, and berry.

Heat Level

Habanero Chilis are crazy hot and measure between 100,000 and 350,000 SHUs

How to Use

The fruity flavors of Habanero Chile go great in fruit salsas, like Pineapple Habanero Salsa or Tropical Mango Salsa. This assertive pepper also does well with meats, so kick up your Chile Marinated Pork or sprinkle over Red Chile Steak. Fire up some Homemade Barbecue Sauce, or bring the heat with traditional Mexican favorites like Red Enchilada Sauce or Pollo Pibil, a dish from the Habanero’s homeland of the Yucatan. Start your morning off hot with some Habaneros instead of jalapenos in the Jalapeno Cornbread. Toss into omelets, huevos rancheros, or frittatas for a breakfast that will jump-start your day. 

Since Habanero Chiles are so hot, we recommend that you add them to food in small doses. We also recommend wearing gloves when you handle this pepper. Use in sauces, marinades, 

Pair Habanero Chiles with tropical fruits like mango and pineapple, and with garlic, onion, plantain, guava, orange, red, yellow, or orange bell peppers, ginger, kiwi, pomegranate, vanilla, coffee, and vinegar. 

Use when making beans, meats, chili, salsa, sauce, marinade, dressing, braises, roasted or grilled vegetables, and in DIY barbecue and seasoning rubs.