by The Healthy Chef

These fiery little peppers are not only a culinary delight but they have extensive health benefits as well.

Said to have gotten their name from Havana, Cuba they are the cousin of the Red Savina, the hottest pepper in the world. When they are young they are green, but as they ripen to their hottest potential they turn yellow, orange, or red.

Here in Playa del Carmen the main use for the habenero is in salsa. But what we don’t realize is that lovely green salsa that we put sparingly on our tacos al pastor has major health benefits. Most of the medicinal properties they have are due to the chemical that gives it its flavor found in the fruit and seeds. This chemical is known as capsaicin. The different levels of capsaicin determines how hot a particular pepper is (please see chart below). Capsaicin is said to do many miraculous things medicinally. It has been known to:

• Trigger endorphins
• Improve digestion
• Lower triglycerides
• Improve circulation
• Improve fat oxidation
• Decrease congestion
• Lower cholesterol levels
• Reduce high blood pressure
• Prevents blood clots and heart disease
• Protects against some kinds of cancer

So the next time you come across that bowl of habanero salsa, eat an extra spoonful, but make sure you have water on hand!

Try out the following salsa recipe courtesy of La Parilla Mexican Grill!

Ingredients:
3 roma (plum) tomatoes
3 habanero chiles
1/4 cup water
1/8 teaspoon kosher salt

Directions:

Salsas in the Yucatan are usually quite simple, while recados tend to
make the dishes they season complex. Perhaps that is why simplicity
is seen as a virtue when it comes to salsas. But I think there is
another reason: the habanero chile, reputedly the hottest pepper in
the world. In addition to the heat, habaneros have a citrusy aroma
and flavor that are best savored on their own. This salsa is the
classical accompaniment to meats and seafood cooked in achiote. Try
it on Grilled Squid Yucatan Style. There are variations with onion,
orange juice, and mint, but this simple version is my favorite.

Pan roast tomatoes until blistered, deeply browned, and soft. Pan
roast chiles until dark brown, then remove seed cores.

Put all the ingredients in a blender and blend smooth. Use within
several hours.

Recipe By : La Parilla the mexican grill by Reed Hearon
From: La Parilla The Mexican Grill By R
Servings: 1 servings

Chart courtesy of http://medplant.nmsu.edu/capsicum.htm#medicinal

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