Sowing: FEBRUARY - MARCH
Fill pots about 10 cm in diameter with soil; place about ten seeds in the center of each pot.
Cover them completely with a light layer of crumbled soil and water.
Keep the surface layer moist and at a temperature between 20 and 24°C until the seedlings sprout.
MARCH - APRIL
After the seedlings emerge, keep one in each pot and remove the others.
Continue cultivation in a bright position at a temperature between 16 and 18°C, keeping the soil moist - but not too wet.
Transplanting: APRIL - MAY
Remove the seedlings from the pot when they have reached a height of about 25-30 cm and transplant them outdoors in the chosen location (garden or container) in a sunny position, at a distance of 40 cm in the row and 100 cm between the rows, then water.
Harvest: JUNE - SEPTEMBER
To facilitate growth, add supports to the plant after it has been transplanted to its final position.
Maintain constant irrigation and harvest the fruit when it has reached full maturity.
This Caribbean chilli pepper belongs to the Capsicum chinense species. Habanero is one of the hottest peppers in the world, but if deprived of its seeds and placenta, it reveals a delicious, fruity, and stimulating taste.
Habanero cream
Ingredients:
1 kg Habanero Red Caribbean chilli peppers, one small onion, 1 clove of garlic, extra virgin olive oil, salt.
A condiment for strong palates.
Preparation:
Cut the chillies, remove the seeds, and sauté them in a pan with oil, garlic, and finely chopped onion.
Season with salt, cover the pan with a lid, and cook over low heat for about 20 minutes, checking occasionally and adding a little water if necessary.
When the chillies are cooked and softened to the right point, blend with a mixer until a cream suitable as a spicy condiment is obtained.
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