Habanero is a delicious hot pepper that originated in the Yucatan thousands of years ago. The orange habanero rates a scorching 100,000–300,000 Scoville Heat Units. That heat pairs well with its citrusy, tropical flavor, adding a unique twist to dishes and sauces.
Mild- to medium-hot peppers are perfect for stuffing, frying, and roasting in your favorite savory dishes.
Start seeds indoors eight weeks before the last frost date. When seedlings have three to four true leaves, harden off and transplant to the garden after last frost date when evening temperatures reach 60°F. Plant seedlings in a sunny area and water well.
Habanero peppers typically turn bright orange when fully mature. They are 1–2½ inches long and get hotter as they mature to their final orange color. Use a knife or garden clippers to remove peppers to prevent any damage to the plant.
Wear gloves when harvesting orange habanero to reduce the risk of getting pepper juice on your fingers, which can burn your skin and eyes.
Choose fruit from the most vigorous plant. Allow the chosen fruit to remain on the plant until it becomes completely ripe and begins to wrinkle. Cut off the pepper, then remove seeds by hand. Inspect seeds and remove any that are damaged or discolored, then spread them out on paper towels or newspaper to dry in a warm area out of direct sunlight. Turn the seeds every couple of days to make sure the bottom layer is drying as well. Store seeds in a cool, dry area for up to four years.