When I made my pineapple jalapeno jelly dip two of the changes I made from the original recipe was the replacement of apricots with pineapple and the substitution of jalapenos for habaneros.
People like to talk a lot about habaneros, in my opinion, because hot peppers are one of the most masochistic components of our modern food culture. Like brewers going to extreme lengths with hops in modern American craft beers, the heat from peppers has become an arms race without regard to the impact on the palate.
Based on Scoville Units, a jalapeno has a range of 3,500 to 8,000 heat units versus the habanero’s range of 100,000 to 350,000 units. Neither of these is a Naga Bhut Jolokia’s 855,000 to almost 1.5 MILLION heat units. That is like a weaponized chili pepper. I digress…
On the low end, the habanero is over 12 times the heat of a jalapeno and it only goes up from there to a high end of 100 times the heat. Think about that for a moment…100 times the heat. Ugh!
No one needs the morning “burning ring of fire.” No one.