Habanero peppers are often used in spice rubs and fiery hot salsas because they are among the hottest peppers on the market. Diners want more than just heat, however. They also want flavor. One way to add flavor to your habanero salsa or rub is to smoke the habanero pepper. The smoky finish accentuates the flavor of the habanero as well as helps to kill some of the heat and dry the pepper at the same time.
Step 1
Put on your latex gloves. Never handle raw habanero peppers with bare hands, because they can cause skin or eye irritation.
Step 2
Cut a slit into the side of the habanero and use your finger to remove the seeds. You can choose to leave the seeds inside if you you would like to keep all of the heat of the habanero for a very spicy salsa or recipe.
Step 3
Start the charcoal in the firebox in your smoker. When the temperature gets to 300 degrees Fahrenheit, add the wood chips and allow them to heat up for five minutes.
Step 4
Place the habanero peppers on the grate in the smoker and close the lid. Allow the peppers to smoke for two hours, or until they are fragrant and slightly dried. Do not turn the peppers.
Step 5
Take the peppers out of the smoker and allow them to cool until they are easily handled. Cut the stems off the peppers.
Step 6
Place the habaneros in the food processor and use the "Chop" setting to cut them up into smaller pieces. To use the habaneros in a rub or seasoning, allow the habanero pieces to dry completely and then place them in a food or seasoning grinder with other ingredients.
Tips and Warnings
- Smoked habaneros that are not completely dried can keep in the refrigerator for up to three months. Dried habaneros keep indefinitely.
Things You'll Need
- 1/2 lb. habanero peppers
- Latex gloves
- Knife
- Charcoal
- Wood chips
- Food processor, optional
References
- "She-Smoke: A Backyard Barbecue Book"; Julie Reinhardt; 2009
- "The Barbecue! Bible"; Steven Raichlen; 2008
- "Paul Kirk's Championship Barbecue"; Paul Kirk; 2010
