Editor’s note (2026): The 2005 segment below says habaneros are 30-50 percent hotter than jalapeños. They’re actually many times hotter, roughly 100,000-350,000 SHU vs. 2,500-8,000 SHU for a jalapeño.
Quick answer: Choose habaneros that are bright orange all over, unshriveled, with green stems. Refrigerate them for up to 5-7 days, and wear gloves or wash your hands well after cutting them. Habaneros are far hotter than jalapeños: about 100,000-350,000 Scoville units vs. 2,500-8,000.
Originally published by CBS Broadcasting Inc. (KYW, Philadelphia; posted on cbsnewyork.com). Author: the segment is signed “Tony” (the original page address points to CBS produce reporter Tony Tantillo). Original date: 2005 (© MMV; exact date not stated). The original page is no longer online. Reposted on Hot Sauce Blog on February 9, 2005. The salsa recipe is credited to Melissa’s corporate chef, Ida Rodriquez.
PHILADELPHIA (KYW) Well today’s tip of the day is going to be with something to give your food and recipes a little bit of heat, a little bit of spice. I’m not talking about jalapeños, I’m talking about Habanero peppers.
Did you know they can be as much as 30 – 50 percent hotter then a jalapeño? Yes they are that hot, so what you want to do simply is use just a little bit sparingly to give that dish the heat or spice that you need, but you want to select them right to retain all that flavor.
Now take a look at these. These have a bright orange color all the way around. These are the hottest, and they need to be a bright orange, free from any shriveling, and the stem needs to be nice and green.
When you bring them home, store them in the refrigerator. Shelf life, 5 – 7 days, so they last longer then jalapeños do, longer then certain jalapeño varieties do.
Another thing about these hot chiles when you do cook with them is to make sure your wash your hands thoroughly after you cut them, or use gloves. That is very important. The reason why is that heat can get on your fingertips and if you touch your eye or any part of your body, believe me, you will feel it especially in your eye or in your mouth. So, wash your hands thoroughly after you cut these wonderful small chile peppers that will give your dish the heat it needs.
Today’s recipe “Fresh Habanero – Tomato Salsa “is courtesy of Melissa’s Corporate Chef, Ida Rodriquez. Enjoy and always remember to “Eat Fresh & Stay Healthy.”
Ciao,
Tony
Fresh Habanero – Tomato Salsa
Makes 2 cups
1 small red onion, finely chopped
2 tablespoons lime juice
4 ripe tomatoes, cored and chopped
6 radishes chopped into 1/4 inch dice
1/2 Habanero Chile, seeded and chopped very fine
12 sprigs cilantro
1/2 half teaspoon salt
Mix all ingredients in small bowl, chill at least 1 hour before eating. The longer this salsa sits the hotter it gets and is great for spooning onto tacos, grilled fish and other meats. Other chiles you can use; jalapeños, Serranos (3 – 5) or Manzano chiles (1/2 of 1).
(© MMV, CBS Broadcasting Inc., All Rights Reserved.)
Frequently asked questions
How do you pick good habaneros?
Look for bright orange color all the way around, no shriveling, and a nice green stem.
How long do fresh habaneros last?
About 5-7 days in the refrigerator.
How do you handle habaneros safely?
Wear gloves, or wash your hands thoroughly after cutting them, and don’t touch your eyes.
More from Hot Sauce Blog
- Habanero heat levels and why they vary
- Growing habaneros
- Habanero pepper poppers
- Gifts for spicy food lovers
