How many habenero peppers?!


Question: I'm making a very spicy habenero hot sauce for a friend tomorrow.The recipe calls for 1 - 3 habeneros,3 being the hottest.I want to double the recipe.It also includes a red bell pepper,roasted garlic and redwine vinegar.Can I double the amount of chiles while doubling the whole recipe or will I blow someones tounge off with to much heat?Thanks in advance.


Answers: I'm making a very spicy habenero hot sauce for a friend tomorrow.The recipe calls for 1 - 3 habeneros,3 being the hottest.I want to double the recipe.It also includes a red bell pepper,roasted garlic and redwine vinegar.Can I double the amount of chiles while doubling the whole recipe or will I blow someones tounge off with to much heat?Thanks in advance.

The real heat is in the seed cluster. Start with one, taste then add if needed. Three with the seeds should be more than enough unless you two are into S&M. Oh and wear gloves when you handle the peppers and don't touch your eyes, etc. Also, the longer the sauce sits the hotter it will get as the pepper's oils combine with the other ingredients. Good luck

stick with it in the middle. if your going to double it go with 4. my dad makes chili with those peppers all the time and he adds anywhere from 5-6. its going to blow there tongue off no matter how many you put in lol. people who love spicy foods cant get enough of the peppers.

If you double all your ingredients you should also double your habeneros unless you want a milder sauce

I was taught by my mom, when doubling a recipe, increase all ingredients times 2. In your case, habenoro peppers are high on the heat scale. My suggestion is to use 3 peppers and be sure to remove the seeds and the veins. That's where most of the heat is.

No...don't increase the chiles when doubling the recipe. You'll regret it.

I would say that 1 is enough, really, and I eat HOT HOT food on a daily basis.

The thing with habaneros is that you really aren't supposed to chop them up to put in salsas...you need to cut the bases into a fringe....so the pepper looks like a broom, then you move the pepper through the salsa.

If your recipe calls for the chopped habanero, go for it, but put one in, refrigerate the finished salsa for at least a day, then taste it. You might be satisfied with just one.

try using four and taking out all the seeds and veins. MMMMM, i love hot salsas taste some for me PLEASE





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