Habaneros Taste - Page 2

Salsacharley · May 24, 2017

I bet you could put the habaneros in a half-full jar of okra and that would make some tasty okra. I have a buddy that puts habaneros into dill pickles and they are very good.

Quote:

Originally Posted by Worth1

Salt when you finish one of them big jars of wallmart okra get a bag of habaneros and put them in the juice and forget about them for awhile.
Worth

Cole_Robbie · May 24, 2017

Do you have to loosen the lid when you do that? Does it put off gas like a fermentation?

Worth1 · May 24, 2017

Quote:

Originally Posted by Salsacharley

I bet you could put the habaneros in a half-full jar of okra and that would make some tasty okra. I have a buddy that puts habaneros into dill pickles and they are very good.

I did do that.

Quote:

Originally Posted by Cole_Robbie

Do you have to loosen the lid when you do that? Does it put off gas like a fermentation?

No but refrigerate them.
Worth

AlittleSalt · May 24, 2017

I have done that with fresh Jalapenos in La Costeña pickled jalapeno juice. The peppers are usually hotter than the ones already in the can. I take the carrots out and pour it into a Tupperware type container. Then I cut slits in the fresh jalapenos and chunk them in.

ramapojoe · May 27, 2017

grew what looked like those big sun habaneros around 10 years ago. way too hot.
these days I buy whatever they are calling chili peppers. usually hit or miss as they label hundreds of different peppers as 'chili'.

BigVanVader · May 27, 2017

Quote:

Originally Posted by Cole_Robbie

Big Sun Hab is my favorite by far. As a bonus, the peppers are huge.

ditto, plus the plant will be a tree if you bring it in a few years and sit it back out.

bower · May 28, 2017

I have to admit, I didn't like the taste of the only habanero I ever got fruit off. It had a sour, pungent off-note that I didn't find pleasing. Hot and stinky.

?!?:
My faves today are Guajillo, Santa Fe, Alma, Italian Pepperoncini, ... ripe and sweet! and Jalapeno gotta have it. The hotter peppers like Piment D'Esplette and Bulgarian Carrot, I like them but I always end up with too many and not enough sweet peppers.
Sometimes my favourite is whichever pepper I didn't grow last year and then I miss it.

Worth1 · May 29, 2017

Fermenting the habanero and making hot sauce out of them creates a whole new flavor.
I went through 2 quarts of it fast.
Worth

roper2008 · May 29, 2017

I not that crazy about the Orange Habanero flavor. I like the Red Habanero
much better. I have grown Trinidad Perfume and Aji Habanero before. I didn't
find them particularly tasty fresh. Never did cook with them (maybe better).
I made Orange Habanero pepper jelly one year. The color looked beautiful, but
I couldn't stand the taste. Gave them all to my sister.

ako1974 · May 29, 2017

I do Caribbean Red habs. Good heat, good flavor. Get a nice fruitiness from them.

Country Breeze · May 29, 2017

Pretty sure when it come to habs, there is some difference in taste, but also heat. Habs are loved or hated for flavor, and most likely an individual aquired taste.

I don't like the orange habs, but love the Caribbean Red and Scotch bonnets.

Labrador retrievers are cool and all; Yet the variation within the breed is very broad and overlaps the variations of other breeds on the edges. Same with peppers imo.

JerryHaskins · May 29, 2017

I say jalapeno is the most terrible, useless, unpredictable "hot" pepper. They have too thick skin and vary WAY too much in capsaicin content.

I love the flavor of habanero pepper and grow them every year.

I like to dry a large bucket full of the ripe ones until they are crispy. Then crunch them up in a ziplock bag.

Then I run them through a little electric coffee mill and make a fine powder which I put in salt shakers.

It's great on cheese toast, pizza, and most everything other than dessert.

Worth1 · May 29, 2017

Quote:

Originally Posted by JerryHaskins

I say jalapeno is the most terrible, useless, unpredictable "hot" pepper. They have too thick skin and vary WAY too much in capsaicin content.

I love the flavor of habanero pepper and grow them every year.

I like to dry a large bucket full of the ripe ones until they are crispy. Then crunch them up in a ziplock bag.

Then I run them through a little electric coffee mill and make a fine powder which I put in salt shakers.

It's great on cheese toast, pizza, and most everything other than dessert.

Hog wash, chop some up real fine and mix it in vanilla ice cream then tell me what you think.
I have yet to know a pepper lover that didn't love it.

Worth

dmforcier · May 30, 2017

Chili and chocolate is classic.

ilex · May 30, 2017

Note I don't like peppers ... red habanero is even worse ... I hate it, awful taste. Orange habanero is very different and much better, I use it for cooking. Pink habanero is quite fruity and much better flavour, specially dry ... almost no heat. So yes, there are big differences between chinense varieties.

I can't feel the heat of many red habaneros, but I do feel it in other varieties.

May 29, 2017	#25
ako1974 Tomatovillian™ Join Date: Mar 2017 Location: New Jersey Posts: 109	I do Caribbean Red habs. Good heat, good flavor. Get a nice fruitiness from them. __________________ Arne Zone 6A, Northern NJ

May 30, 2017	#29
dmforcier Tomatovillian™ Join Date: Apr 2016 Location: Dallas, TX Posts: 3,825	Chili and chocolate is classic. __________________ Stupidity got us into this mess. Why can't it get us out? - Will Rogers

May 24, 2017	#17
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	Do you have to loosen the lid when you do that? Does it put off gas like a fermentation?

May 24, 2017	#19
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	I have done that with fresh Jalapenos in La Costeña pickled jalapeno juice. The peppers are usually hotter than the ones already in the can. I take the carrots out and pour it into a Tupperware type container. Then I cut slits in the fresh jalapenos and chunk them in.

May 27, 2017	#20
ramapojoe Tomatovillian™ Join Date: Jun 2014 Location: new jersey Posts: 97	grew what looked like those big sun habaneros around 10 years ago. way too hot. these days I buy whatever they are calling chili peppers. usually hit or miss as they label hundreds of different peppers as 'chili'.

May 28, 2017	#22
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,794	I have to admit, I didn't like the taste of the only habanero I ever got fruit off. It had a sour, pungent off-note that I didn't find pleasing. Hot and stinky. ?!?: My faves today are Guajillo, Santa Fe, Alma, Italian Pepperoncini, ... ripe and sweet! and Jalapeno gotta have it. The hotter peppers like Piment D'Esplette and Bulgarian Carrot, I like them but I always end up with too many and not enough sweet peppers. Sometimes my favourite is whichever pepper I didn't grow last year and then I miss it.

May 29, 2017	#23
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Fermenting the habanero and making hot sauce out of them creates a whole new flavor. I went through 2 quarts of it fast. Worth

May 29, 2017	#24
roper2008 Tomatovillian™ Join Date: Oct 2009 Location: Virginia Bch, VA (7b) Posts: 1,337	I not that crazy about the Orange Habanero flavor. I like the Red Habanero much better. I have grown Trinidad Perfume and Aji Habanero before. I didn't find them particularly tasty fresh. Never did cook with them (maybe better). I made Orange Habanero pepper jelly one year. The color looked beautiful, but I couldn't stand the taste. Gave them all to my sister.

May 29, 2017	#26
Country Breeze Tomatovillian™ Join Date: Apr 2017 Location: On The Mason Dixon Posts: 93	Pretty sure when it come to habs, there is some difference in taste, but also heat. Habs are loved or hated for flavor, and most likely an individual aquired taste. I don't like the orange habs, but love the Caribbean Red and Scotch bonnets. Labrador retrievers are cool and all; Yet the variation within the breed is very broad and overlaps the variations of other breeds on the edges. Same with peppers imo.

May 29, 2017	#27
JerryHaskins Tomatovillian™ Join Date: Jul 2015 Location: Mississippi Posts: 166	I say jalapeno is the most terrible, useless, unpredictable "hot" pepper. They have too thick skin and vary WAY too much in capsaicin content. I love the flavor of habanero pepper and grow them every year. I like to dry a large bucket full of the ripe ones until they are crispy. Then crunch them up in a ziplock bag. Then I run them through a little electric coffee mill and make a fine powder which I put in salt shakers. It's great on cheese toast, pizza, and most everything other than dessert.

May 30, 2017	#30
ilex Tomatovillian™ Join Date: Jul 2011 Location: Spain Posts: 416	Note I don't like peppers ... red habanero is even worse ... I hate it, awful taste. Orange habanero is very different and much better, I use it for cooking. Pink habanero is quite fruity and much better flavour, specially dry ... almost no heat. So yes, there are big differences between chinense varieties. I can't feel the heat of many red habaneros, but I do feel it in other varieties.