These little chilli peppers are, like the Scotch Bonnet (which is a different pod type of the same species), extra
hot. This cute little book gives lots of ways to use them, from pickling them and making hot sauces; fiery starters, soups and salads (love
the Potato Curry Roti); and main dishes and vegetarian sides (the Hot and Sweet Tropical Barbecue Chicken is our fave).
Get acquainted with one of the most distinctive flavors the chile world has to offer: the fruity, hot habanero. This die-cut little book offers approximately thirty recipes, from the basics (Essential Habanero Hot Sauce) to the unexpected (Creole Peanut Soup-a West African-influenced treat with habaneros, peanut butter, tomatoes, and coconut milk). There's legend and lore about the colorful history of these peppers (a West Indies folktale describes how a mother inadvertently killed her children by using too much habanero in her broth!), and thorough listings of mail-order sources. As chock-full of inspiration as a well-stocked pantry, The Pepper Pantry: Habaneros is perfect for either beginning cooks or die-hard chile aficionados.