The habanero chili is native to the Caribbean, the Yucatan and the North Coast of South America. It has captivated chili lovers with its fiery heat and complex flavors of mango and papaya. The pepper’s heat can easily be tempered with the infusion of honey. Blend with butter for a mouth-watering glaze on grilled salmon or a savory addition to steamed or grilled veggies. Use it to make hot honey mustard or spread it over corn bread and biscuits.