One of the hottest chillies on the market, the habañero is not for the faint hearted! Add it sparingly to hot sauces, stews and curries. The delicious citrus-like flavour and floral aroma are quickly overpowered by its heat. Heat level: 10/10
To make a paste, cook your choice of aromatics such as garlic and onion, adding a few teaspoons of ground chilli towards the end. Allow the mixture to cool, then blitz with oil and vinegar. The sauces and pastes which accompany Mexican dishes often consist of a good variety of chillies, so mix and match to your taste and heat preference.