Habanero Chilies are identified by their plump, lantern shape with a color that can vary too from pale green to orange-red. Generally, only pale green Habanero peppers will be available, with stems typically ranging from dark to brown. Habaneros will seasonally gap for up to 3 weeks during the fall and spring; a great substitute if supplies are scarce is to use Scotch Bonnet Chiles, from the Caribbean.
How to Store
– Store in an airtight container in a cool, dry, dark place for up to six months or more.
– Follow good rotation practices, first shipments received should be used first.
– Plan to rotate frequently to maintain quality.
– Be sure to wear gloves in handling chilies.
– Never touch your eyes after handling or prepping chilies.
– Never place the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
– Prepare as needed. Try not to use a product from the previous day.
– Removing the seeds will reduce the heat of the pepper and alter the expected flavor.
– Clean and sanitize cutting utensils after prep.
– Wash your hands thoroughly after preparing chilies.
– Store prepared product in the refrigerator.