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As immature, the fruit is white or green, and it can then change to yellow, orange or red. Habanero chilin is the most common chili spice in the Yucatan Peninsula and you will often find it in pots, in both cold and hot sauces, in chutneys, etc., but it is often used chopped over food and snacks. It is a must in the perhaps best known dish from the Yucatan Peninsula ie. Cochinita Pibil (baby pig). In hot dishes you should add Habanero chilin to the end first, otherwise it will lose a lot of flavor.
Ingredients: Habanero pepper, vinegar, onion, spices (bay leaf, thyme, oregano, marjoram), iodized salt, (E330) as antioxidant, (E202) as preservative