Fresh Red Habanero Chillies 1000g

Shelf Life / Storage

How to use

Stuffed and pickled Habanero chillies

Cut off the top and carefully remove the seeds. Both are not needed. Cook the Habanero chilies in a mixture of sugar, vinegar and water (1 litre of water, 1 tbsp. of sugar, 3 tbsp. of vinegar) for one minute. Remove and drain. Make a filling from cream cheese, some crushed garlic and a little salt (caution: many types of cream cheese are already salted). Stuff the Habaneros using a piping bag, and stack them in a bowl or jar. Top this off with some olive oil, so that the peppers are completely covered.
They can be stored in the refrigerator for approx. 2-3 weeks. Before consumption the oil must be heated so that it is completely liquid again.
The same recipe tastes great with fresh green Jalapenos, and is recommended for those chili fans who like it a little less spicy.
Any leftover Habaneros can be cut up and dried in a food dehydrator or oven, and can then be stored for up to approx. 1-2 years. Alternatively, the peppers can be frozen for at least 1 year, but they should then be cooked as they lose their crispness.

Warning regarding spiciness

Our tip: Due to the extreme heat level, disposable gloves should be used when handling the chillies. Keep the chillies away from children and those who do not tolerate spiciness well.