**GROWN ON OUR FARM HERE IN TENNESSEE**
*WORLD'S HOTTEST -GIANT WHITE HABANERO*
The White Giant Habanero is larger than a regular habanero, but compared to its white counterparts like the White Bullet it is a GIANT!
They have intense heat and a somewhat smoky flavor!
Origin of this variety is unknown.
One of the hottest peppers in the World.
The Caribbean Red is a wrinkled, red-ripe fruit that needs to be handled with caution! They can be used green at around 70 days although they will taste HOTTER if allowed to turn red.
Planting Depth: 1/4" inches
Spacing: sow 2" inch apart. thin plants to 24-30" inches, 3 feet between rows
Sun/Shade: Full Sun
Germination: 14-21 days
Days to Maturity: 70-112 days
Shape: Short and cylindrical
Size: 2" inch across
Color: Green to White
Scoville Scale: 225,000- 375,000
For the HOT pepper lover.
Caution: The fruits of this chile variety are extremely hot. It is advised to wear gloves when handling the peppers, keep them away from children, and thoroughly clean all kitchen utensils like cutting boards, knives etc. When grinding dreid Jolokias, wear a breathing mask, protect your eyes. Don't touch any sensitive parts before cleaning your hands!
Keep in mind that homemade jelly, and especially White Giant Habanero jelly, is a very welcomed gift for any lover of southwestern cooking. For gift-giving, pour the White Giant Habanero jelly into decorative jars and tie a ribbon around each jar. Or maybe try fabric coverings to go over the lids.
3 large, very ripe red bell peppers, seeds membranes white removed
6 to 8 fresh White Giant Habanero , seeded with membranes removed
1 1/2 cups cider vinegar
6 1/2 cups granulated sugar
6 ounces bottled liquid pectin
Using a food processor or chopper, finely chop the bell peppers and White Giant Habanero . Place the chopped chiles into a large saucepan, then stir in the vinegar and sugar and bring to a boil. Boil, uncovered, for about 30 minutes, or until the mixture is thickened slightly and the peppers are clear. Remove the thickened pepper mixture from the heat, and cool for about 10 minutes.
Stir in the pectin, and return the saucepan to the heat. Bring to a boil and boil for about 2 more minutes more, or until the jelly sheets of the end of a metal spoon. Remove from the heat, then skim off the foam and discard it.
Immediately pour jelly equally into 5 or 6 hot, sterilized 1/2 pint canning jelly glasses. Cool, then seal with paraffin. Cover with lids. This recipe makes about 3 pints of White Giant Habanero jelly, but it can easily be doubled should you want to make more.