Fresh Chiles: Habaneros
FINDING: Most groceries, though Mexican groceries frequently have the greatest variety.
CHOOSING: Unblemished chiles that are not shriveled are the highest-quality ones.
STORING: In the refrigerator, loosely wrapped for 2 weeks or more.
Archives
- Achiote Seared Shrimp with Quick Habanero Pickled Onions
- Cilantro Salmon with Smoky Tomato-Habanero Lasagna
- Cochinita Pibil on the grill (for a crowd)
- Dzik
- Essential Simmered Tomato-Habanero Sauce
- Garlicky Habanero Macadamia Nuts
- Grilled Black Pepper Catfish Tacos with Habanero Mayo
- Habanero Hot Sauce
- Papadzules
- Scrambled Egg Tacos with Tomato-Habanero Salsa
- Short Ribs Kabik
- Shrimp Ceviche Verde
- Slow Cooker Sous Vide Duck Breast with Black Garlic and Mango Salsa
- Topolobampo’s Chilaquiles
- Yucatecan Black Bean Dinner
