HABANERO PEPPER SAUCES

Habanero Hot Pepper Sauces

The Habanero chile (Capsicum chinense Jacquin)(sometimes incorrectly spelled "habañero") is one of the the most intensely spicy species of chili peppers of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimeters (1–2½ in) long. The habanero pepper originated in Meso or South America, most likely the Amazon basin or nearby coastal regions. Upon its rediscovery by Europeans, it was rapidly disseminated around the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it "capsicum chinense", the Chinese pepper. The chili's name is derived from the name of the Cuban city of Havana, which is known as "La Habana" in Spanish. Today, the crop is most widely cultivated in the Yucatán Peninsula of Mexico. Other modern producers include Belize, Panama, Costa Rica, and some U.S. states including Texas, Idaho, and California. Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers, such as the red savina habanero. Most habaneros will rate between 200,000 and 300,000 Scoville units.

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