On Fri, 20 Aug 2010 20:16:35 +0200, "Graham" wrote:

A few months ago me a Dutchman asked any tips on growing habanero peppers,
well first of all here are the results thanks for your help,
http://members.chello.nl/j.hutson/chilli.html
But they are now turning from green to orange and I expect to harvest 20 to
30 within weeks, and hopefully more to
follow.

Yay!

I could maybe use one a week. They are very hot. So what do I do
with them? [...]

In addition to the other great ideas, how about a really wicked sambal?
You can find plenty of sambal recipes on the interwebs, but for a really
simple one, just:

* remove stalk end, process chilis in blender briefly
* finely chop "some" garlic (to taste)
* mix both together with a little salt (say, ½ tsp per litre sauce)
* pack into a jar, allowing some head space
* cover with a cloth, leave on bench to ferment 2-3 days
* stir the sauce twice daily during fermenting
* store in the fridge in a lidded jar

It'll last well in the fridge, and I'd imagine it would blow your socks
off when added to anything you'd like to eat your chili with

(I prefer to make this with cayenne chilis, and it's plenty hot with
them, so I'd imagine it'd be quite the ring burner with habaneros!)
--
Ross McKay, Toronto, NSW Australia
"Under the big bright yellow sun" - Fat Boy Slim