I'm in North Texas and have a lot of experience with habaneros. Yes, they
are very hot, but the heat is not a lingering heat but short lived. They
have a very distinctive taste and are a very important flavor element in
Caribbean and Jamaican style food. (jerk chicken...etc) Habaneros do not
dry well and are prone to rotting. The best method I've found is to cut off
the stem end and remove the seeds and internal ribs with tweezers and smoke
them very slowly. I have a Weber kettle grill. I made a small charcoal
fire on one side of the grill and put the peppers on the opposite side from
the fire. I have lots of mesquite on my property, but you can use any wood
you choose to smoke them. Low and slow is the key on heat. Once they are
dried they will be very dark and mahogany colored. Let them cool and put in
a jar. They will keep for years. I chop them into almost a powder and put
them in chili, stew...whatever. They add a deep smoky flavor and certainly
add heat. They are wonderful, but the most important thing to remember when
working with these peppers.....either use latex or some sort of gloves when
working with them, or wash your hands a lot, because you WILL get them in
your eyes, nose or other tender body parts and they will get your
attention...
enjoy....

"Graham" wrote in message
...
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. I could maybe use one a week. They are very hot. So what do I do
with them? I can think of 3 options,
Can I freeze chili peppers?
How does one dry chili peppers?
Has anybody ever pickled chili peppers?
I have been to various cooking groups, no replies.
Thanks
Graham
www.hutson.nl