Chocolate Habanero, also known as brown or black Habanero or Congo Black, has little to do with the sweet treat we associate chocolate with, save for the rich colour of its skin.
This variety is from the Caribbean one of hottest and largest of the Habanero family. It is popular in local cuisine, used in chutneys, sauces and marinades and mixes especially well with fruit in salsas. It has a unique rich, smoky flavour unlike any other chilli pepper.
The Chocolate Habanero is a hotter pepper than its orange cousins.
It packs a punch far spicier than regular Habanero, with 425,000 Scoville units in each pepper. This is an extremely hot chilli.
Chocolate Habaneros take longer to grow than other varieties of Habaneros but they’re worth waiting for. They also grow a bit larger than other habs and come in at approximately 3” long by 2” wide. They start off an emerald green and mature to a luscious chocolate brown color approximately 100 days after transplanting. The Chocolate Habanero thrives in hot climates and is especially popular in Mexican Cuisine.
Cooks love to use Chocolate Habs to spice up numerous dishes and these really shine when added to salsas, Stir-fries and sauces – especially Mexican moles and Jamaican Jerk Sauce. If using them in a salsa we’ve found the best results when paring them with earthier and more pungent fruits like raisins and apricots.
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.