About Habanero
The habanero is where heat and flavor stop being enemies — genuine apricot-tropical aroma under serious fire. This is the pepper of Yucatecan cuisine (cochinita pibil's xni-pec salsa), Caribbean jerk, and every mango hot sauce. The scotch bonnet is its rounder Caribbean sibling with the same profile. Use one where you would use five serranos; remove seeds and placenta to halve the fire while keeping the fruit.