Organic Habanero HOT Peppers - Organic Mountain Farms
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Organic Habanero HOT Peppers - Organic Mountain Farms
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Organic Habanero HOT Peppers - Organic Mountain Farms
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Habanero HOT Peppers

Regular price $21.99 $16.99 Sale

Seriously HOT Peppers from the heart of Texas.  Shipped from San Antonio where they know how to grow the absolute best hot peppers.  For the best Hot Salsa you need Jalapeño, Serrano, Habanero Peppers and fresh tomatoes.  Check out our delicious recipe below.

Habaneros aren't just hot peppers – they rank between 100,000 and 350,000 Scoville units, (see the scale below). In comparison, the jalapeño peppers – spicy in its own right, ranks pretty mildly, between 3,500 and 10,000 Scoville units. Serrano peppers, ranks between 10,000 and 23,000 Scoville units, and cayenne, commonly used in powder form to spice up dishes, ranks between 30,000 and 50,000 Scoville units.

Enjoy our fresh, HOT chili peppers!

 

Extra Spicy Salsa Recipe

(WARNING: This salsa is not for lightweights.)

Habanero’s aren’t just hot peppers – they rank between 100,000 and 350,000 Scoville units, (see the scale below). In comparison, the jalapeño peppers – spicy in its own right, ranks pretty mildly, between 3,500 and 10,000 Scoville units. Serrano peppers, ranks between 10,000 and 23,000 Scoville units, and cayenne, commonly used in powder form to spice up dishes, ranks between 30,000 and 50,000 Scoville units.

 3 fresh jalapeno peppers

 1 Fresh Serrano pepper, seeded

 1 habanero pepper, seeded

 3 onions, finely chopped

 2 tablespoons garlic, minced

 2 tablespoon pure Sugar

 2 teaspoons sea salt

 1 teaspoon ground black pepper

 2 (7 ounce) cans diced green chili pepper

 1/2 cup minced fresh cilantro

 3 limes, juiced

 10 (15 ounce) cans canned tomatoes (Substitute with fresh tomatoes if you can)

Directions

Roast the jalapenos over a grill or gas burner until blackened (the darker the better). Seal in a plastic bag, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.

In the bowl of a food processor or blender, place the jalapenos, onions, garlic, sugar, salt, and pepper.  Blend, then pour into a large bowl, and mix with the green chills, lime juice and cilantro. Pulse the tomatoes in batches to desired size, and add to green chili mixture.

Return one cup of chopped tomatoes to the blender along with the habanero and serrano, puree well, don’t forget to make sure you removed all the seeds, first. Strain the puree to remove any large pieces of habanero or serrano, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

Scoville heat units Examples
2,000,000-2,200,000 Trinidad Moruga Scorpion,[14] Carolina Reaper[15]
855,000–1,463,700 Naga Viper pepper,[16][17] Infinity Chilli,[18] Naga MorichBhut Jolokia (ghost pepper),[19][20] Trinidad Scorpion Butch T pepper,[21] Bedfordshire Super Naga,[22]
350,000–580,000 Red Savina habanero[17][23][24]
100,000–350,000 Habanero chili,[25] Scotch bonnet pepper,[25] Datil pepperRocotoMadame Jeanette, Peruvian White Habanero,[26] Jamaican hot pepper,[27] Fatalii[28] Wiri Wiri [1]
100,000–225,000 Bird's eye chili[29]
50,000–100,000 Byadgi chilliMalagueta pepper,[29] Chiltepin pepperPiri piriPequin pepper,[29] Siling Labuyo
30,000–50,000 Guntur chilliCayenne pepperAjí pepper,[25] Tabasco pepperCapsicum chinense
10,000–23,000 Serrano pepperPeter pepperChile de árbolAleppo pepper
3,500–10,000 Chipotle,[25][30] Guajillo pepperEspelette pepperFresno pepperJalapeño, wax[31] (e.g., Hungarian wax pepper)
1,000–2,500 Anaheim pepper,[32][not in citation given] GochujangPasilla pepperPeppadewpoblano (or ancho),[33] Poblano verde,[31] Rocotillo pepper
100–900 Banana pepperCubanellepaprika,[33] PeperonciniPimento,
0 Bell pepper[34][35]
 

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