Every year, we put two habanero plants in big tubs in the yard... and every year I have too many peppers. I've found two foolproof ways to use them...
They freeze beautifully. Just rinse and dry them whole... stems and all. Put into a ziplock and toss them in the freezer. They'll stay perfect for at least eight months.
The other fun thing is Habanero Hot Sauce... pull out the stems and roughly chop the still frozen peppers. Put them in the processor with a good pinch of salt, a dash of white wine vinegar and let 'er rip. Add more vinegar to make the sauce pourable but not watery. But be prepared... have the windows open and don't breathe too deeply... the fumes are really something. Keep in a very tightly closed container in the fridge. I know it lasts at least four months... but I've never been able to keep it longer... I use it all up!!!
