"There are quite a few unexpected ingredients to elevate lasagna out there, but for spicy food lovers, nothing beats habanero. Capping at 350,000 SHU on the Scoville scale (for reference, jalapeño only maxes out at 8,000 SHU), this chile pepper is not for the faint of heart. Still, it's not all heat and no flavor. Hidden underneath all that fire is a waft of fruity scent, gently layering over a smoky sweetness."
"Go in with a really light (gloved) hand when you're dealing with habanero peppers. Use no more than three peppers for an eight-person serving. You don't want to risk overpowering everything else in the dish with that tongue-burning heat. The color of the pepper also matters. Play it safe with "mild" ones like green and white, and reach for red and orange if you don't mind the bite. Don't forget to remove the seeds, stems, and pith to partially temper the heat."
Habanero peppers offer intense heat and a fruity, smoky aroma that can elevate lasagna beyond familiar tomato, cheese, and pasta combinations. The pepper reaches up to 350,000 SHU compared with jalapeño's 8,000 SHU, so measured use is essential. The heat cuts through rich sauces and cheeses, leaving lingering warmth rather than heaviness. Use gloves and a light hand; no more than three peppers for an eight-person serving is recommended to avoid overpowering the dish. Pepper color signals heat level, with green and white milder and red and orange hotter. Removing seeds, stems, and pith partially tempers heat. Soaking peppers in alcohol is mentioned as an additional technique.
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