Paul's taken lots into work, and we've been eating lots more chilli than usual, but most recipes we make only use half, or one. Our tolerance is developing though! We've found that the habaneros have a lovely, fruity flavour and the heat lets go quite quickly - you don't have to gulp milk for hours afterwards.
The flavour goes best with Mexican and Caribbean flavours, as you'd imagine.
|Mango avocado salsa|
|Jerk pork, rice & peas, and the mango salsa - excellent jerk paste recipe|
|Prawn coctel - like a bloody mary/prawn cocktail hybrid. Refreshing and delicious|
|Fish tacos - this with the innovation of using a mixture of hot fresh mackerel and smoked peppered mackerel fillet|
Later this week I've got another post featuring the habaneros, and I suspect there will be more before the harvest is over.
|Hot sweet chilli jam with sour cream, roast chicken and potato wedges|