June 21, 2014 4:10 PM Subscribe
How can I get the most out of fresh habanero peppers?
Just came into some habaneros, which I haven't used before. They're hot hot hot, of course -- too hot to use more than a thimbleful in most dishes I cook. Which is fine, but that means a) not much flavor and b) they'll mostly go bad before I use them up.
I know the usual methods to tame heat: balance with sweet, use less, serve w carbs, etc. But I'm not going to cook that much in the next days. So 2 questions:
1. Any suggestions on using them without tearing off the top of my head?
2. How can I keep them for a while? Roast, dry, pickle? Any other ideas?