The Habanero Thread

[Ice Cream Jonsey]

A co-worker of mine threw habaneros into jars of pickles in order to make hot pickles. I like those a great deal. I bought some from the grocery store, for a dollar fifty seven I can get about two fistfuls of them.

Before we start with anything, I want to note that after a few days, the part of the habanero near the stem starts to go black. Is that mold? I assume it's mold.

I've been adding them to some Mexican "base" I've been making - black beans, a little cheese, green chile sauce and turkey. The habaneros that are the cheap ones listed above give it a kick that I can handle. I maybe hiccup once. This is pleasing. It makes me feel truly alive.

Denizens, what is your TAKE on the friendly, available, inexpensive habanero?

[AArdvark]

Depends on the food, sometimes it's totally necessary (tex-mex) and sometimes it's just a food crutch for bland or weak flavors. (Hockey nachos)