habanero

November 2025

Habanero and Habanada Peppers

Habanero (Capsicum chinese) peppers are grown widely in Belize and other countries with a tropical climate. The peppers found in Belize are typically green, yellow, orange and/or red. White, brown and even purple peppers and seeds can be found. Habanero peppers are pungent, intensely spicy hot chili peppers with undertones of a fruity flavor. The plants that produce habanero peppers are perennial bushes that can be grown typically year around in Belize and other tropical countries. Habanero peppers are used in many culinary applications including hot sauces, marinades, salsas and relishes. The origin of the plant is linked to the Amazon. Evidence has been found in caves in Central America via seeds that habanero and other hot peppers were grown as far back as 7,000 years B.C.!

WARNING! Do not go overboard with cultivating habanero and other HOT peppers. A little goes a long way. One or two plants may suffice. Also, it is advised to wear disposable latex or silicon gloves when handling the open pepper pods. The sealed ones do not carry the heat and create the burning sensation. If you do bite into a pepper or a dish that has shocked your taste buds, a banana or piece of bread should absorb some of the heat.

Habenero peppers can be found just about every day in colorful bins in the San Ignacio open air market. Marie Sharp's company in Stann Creek sells a wide variety of habanero sauce and products that are sold in supermarkets and exported to many countries world-wide. My favorite is Smoked Habanero “Not too mild, not too hot, just right” is the motto.

Growing your own peppers can be an adventure. There are numerous YouTubes and websites with lots of helpful information and growing guidance. Here is a simplified version culled from some of the sites: When embarking on a habanero growing project the first order of business is to find a site in your garden that gets sun at least 8 hours each day. The peppers are said to do well in container gardens as well, with one plant per either 3, 4 or 5 gallon container with good drainage. Habaneros do not grow well in soggy or in clay soil conditions. It is recommended to either buy a good potting soil mix, or make your own using 1/3 garden soil, 1/3 composted cow manure, 1/3 sand. The recommended pH is 5-6.5. Seeds may be started in seed trays or pots or in a clearly marked spot in your garden. Place the seeds on top of dampened soil and then push them in about ¼ inch deep. A pencil with an eraser works well for situating the seeds. The seedlings should sprout anywhere from one to three weeks. The wee plants should grow to be about 3-4 feet tall and produce peppers in about 60 to 75 days. The peppers start out as green and develop into pods that are from ¾ to about 2 inches long; some pods develop into yellow, orange or red peppers, with an occasional white or purple pepper. The peppers can be harvested with a sharp knife or scissors. Peppers can be stored in the refrigerator or freezer or pickled.

Here is a pickled pepper recipe: Blanch ripe peppers in boiling water for 1 minute, then rinse under cold water, take out the seeds, cut them up and place them into a glass jar. Add 4 cloves sliced garlic, 1 tablespoon pickling spice, 2 teaspoons sea salt. Pour a mixture of 2/3 vinegar mixed with 1/3 water into the jar until it is filled about ½ inch from the top. Seal and place in refrigerator until mealtimes.

Habanero peppers are a good source of vitamins A and C and are used medicinally for the capsaicin they contain that provides pain relief and is effective in lowering high blood pressure. The hot spice is also an immune system booster and has anti-cancer and anti-oxidant compounds.

Can't imagine what to do with your HOT pepper harvest? The pods may be dehydrated or frozen or made into salsas and relishes.

Habanada Peppers

Not fond of hot peppers? Perhaps you can find habanada pepper seeds. Nada translates to nothing in Spanish and refers to the lack of spicy hot. Habanada pods look like habanero pods.

Habanadas look like habaneros but are minus the heat. They are grown with the same methods.

The plants are more compact, growing 2-3 feet tall. Pods grow to be about 2-3 inches long. They tend to start out green, then turn orange. Their taste is described as citrusy, tangy and fruity.

Here is a simple recipe for Habanada Puree

Ingredients: 1 lb. orange habanada pods halved, deseeded and thinly sliced, ¼ cup olive oil 1 teaspoon salt, 2 tablespoons water. Instructions: Heat oil in a large skillet or wok over medium to low heat, add the peppers then sauté gently for about 12-15 minutes, add salt, mix and transfer to a blender, add the water and puree until smooth. This recipe is great as a dip for crudites, crackers, or bread or as a sauce for rice, noodles or veggies.

Visit Pepper Joe's website or Row 7 Seed Company for more information and a site to purchase seeds.