Okay, I’ll be perfectly honest and show my ignorance — I did not know there was such a thing as a Chocolate Habanero. I saw the label and thought…well, you know what I thought. So, I bought this thinking it was something it isn’t. But was pleasantly surprised by what it is.
Heartbreaking Dawns 1542 Chocolate Habanero Sauce
Photo by Carstor – Courtesy of Wikipedia Commons
The chocolate habanero is a different variety of normal habaneros, like our old buddies the Scotch Bonnet and Red Savina. It is actually hotter than either of those — Scoville heat units (SHU): 425,000 – 577,000 — and has easily double the heat of a regular habanero. It is about 142 times hotter than a mild jalapeño on average. Like most peppers there are many different stains cultivated and sold around the world with names like black Congo, dark habanero, Jamaican hot chocolate, black habanero, Senegal hot chocolate, and Cuban habanero.
It is a rich caramel color and quite thick with a bit of chunky-ness. The aroma is of cumin and garlic but the taste, other than the chocolate habaneros, is first of mild sweetness from the brown sugar and perhaps the carrots then finishing with the cumin and garlic. Some tanginess from the vinegar and heat from the habs are present mostly throughout.
It is quite good on most meaty, savory dishes like chicken, pork, pizza, burgers, eggs, etc. and with the cumin, brown sugar, garlic and cider vinegar, it adds the perfect flavor and heat to all of the popular Mexican foods, like tacos and burritos. It enhances the flavors without overpowering them or covering them up.
I will get more of this sauce. Looks like I need to soon. 😉
Taste: — Heat Level: — Usability:
Ingredients: Chocolate Habañero Peppers, Cider Vinegar, Carrot Concentrate, Water, Onion, Brown Sugar, Garlic, Sea Salt, & Cumin
Where I got it: Jungle Jim’s International Market, Cincinnati, OH
Their Website: http://www.heartbreakingdawns.com/
Information for this article sourced from http://www.pepperscale.com/chocolate-habanero/
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