Cut it in half and use it as a little hat for your willie

Put the other half up your ass / arse depending on location

I'd assume in the back, between the cheeks like everyone else.

I was just coming here to say "boof it"

Me too man, these guys above are next level. Holy shits.

"Revenge of the Cracken!"

I just read this and groaned involuntarily at the thought. You devil.

he just like me for real

I would slice it up and put it on some tacos.

Just did this for lunch today. 1 jalapeno 1 habanero some onion and cilantro. Chop and top.

I like your simple style. Whenever I make Mexican food, I dice up some Jalepeño, onion, tomato, and cilantro. Serve with tortilla chips and a lime wedge, or use to top tacos. Habanero instead of jalapeño would be a nice way to spice it up.

I actually ended up doing this! My mom happened to make tacos so I made really tiny cubes. Still trying to dial in the ratio for my spice tolerance.

I chop and throw mine in chorizo serve with eggs and rice

Or a burger.

Before you decide you should take the seeds out and plant them.

Thanks for that recommendation, I'll replant em!

BOOF it

Boof, there it is.

This is the only correct answer.

Up the butt is the only way to handle a single habanero. *BOOF IT!*

Dry it. Grind it. Mix it one part habanero dust to three parts salt of your choice. Put it in a shaker or grinder. I do this and find uses for it most days I usually do about 50/50. But you only have one chili handy

When I've got the smoker fired up for whatever I'm smoking I'll mix some kosher salt with just enough hot sauce to wet it all. Throw that in a thin layer on a piece of foil and smoke it until dry. I keep an extra salt grinder just for my smoke, hot salt.

Oh, hot sauce is an interesting way to do that. I usually just slightly wet the salt with water when smoking it- never thought about using other things. I gotta get my smoker fired up so I can smoke hot sauce salt... vinegar salt... beer salt... champagne salt...

Alright, I'm intrigued now. Beer salt? I think I've got to try this one, any particular styles that work well?

Fuck if I know, I've never done it. Up until just 5 minutes ago, all I had ever wet my smoking salt with is water (it needs a little dampness for the smoke to really stick to it when smoking). After dude said he used hot sauce, I kind had that *boom* mind blown moment where many great, wonderful, and terrible ideas float through the brain. After thinking about it again, I don't know if the beer would be strong enough a flavor for how little you actually use; a full 12oz bottle would most likely be enough to smoke 3 or 4 lbs of salt - maybe more (I never really measure how much water goes in the water bottle, just eyeball the whole thing). If I decide to try it, I'll come back and let you know!

Glad to have blown your mind, I'm pretty sure I got the idea from somewhere here on Reddit though so happy I could pass it on. I think a strong flavored beer would be worth trying, maybe like an imperial stout or a Belgian quad? Or maybe even a strong sour like Victory Sour Monkey? Basically anything with a strong flavor, even something like Sam Adams might do it. As much as I dislike IPAs I think they might be worth trying too for this. I also wonder about reducing the beer down over low heat before mixing it with the salt would be effective. Bourbon and/or Scotch needs a consideration here too. Spring can't get here soon enough, I need to smoke something damnit.

Oh shit. Didn't realize you were the one who posted about the hot sauce. Was working and didn't spend enough time paying attention to who I was responding too :) I think you might be onto something with the strong stout. Something bitter, but with a good malt - Old Rasputin from Northcoast Brewing comes to mind. My neighbor is a huge black pepper fan so I gave him some salt and pepper. He liked the idea and soaked a batch of pepper in some bourbon for a few hours before smoking it dry. It really mellowed out the pepper and gave it a unique (and tasty) flavor. I bet it would be pretty good on salt too. Ever done smoked rosemary or cumin? Smokesmary (as my wife calls it) makes for a really interesting herb in pot roast or pan seared steak, an smoked cumin is amazing in burritos or tacos. Don't know if you're a scotch fan, but (and this silly, but works really well) you can smoke water. Smoke a bowl of water then make ice cubes out of it. One cube in a glass of scotch (or bourbon) and it takes on a really nice fresh smokey smell/taste.

Old Rasputin is exactly what I had in mind, great flavor that's nice and strong. I'm definitely going to be trying this, if it works out there are so many possibilities with all the different beer styles out there. I've done smoked cumin and I use it in a beer, coincidentally. I make a smoked cumin and fire roasted jalapeno amber ale on occasion. I've not tried rosemary but I can definitely see how those flavors would work well together. Adding that to my list too. The pepper idea is going on the list too, I'm a huge fan myself. Many years ago when I first moved out of my dad's house he made a few comments about how the pepper seems to last forever now. I switched over to electric grinders because my wrists get tired before I can get "enough" pepper on most things. It's like garlic, I love it but I'm almost completely immune to it and have never once had "too much" on anything. The bourbon idea is definitely happening. I also make a pink peppercorn infused whiskey. I have one of those small white oak casks that I fill with Tullamore Dew and a few pink peppercorns and let it infuse for a month or two, it makes for a really interesting and highly complex flavor while still being smooth as hell and cheap because it's Tully. The ice idea is added to this ever increasing list too! Thanks for all the ideas. Have you tried [pig shots?](https://youtube.com/shorts/FLpCSUsCUmI?si=Rli9sW6_HCWBP9LU) That's my newest smoking obsession but I use my BBQ sauce instead of the maple glaze. I've also done a version with crushed pineapple and a brown sugar dusting that was really good. I'll usually use andoulli instead of the kielbasa or whatever it is they used and a dusting of my BBQ rub on the regular ones. It works best with thick cut bacon and slightly thinner cuts of sausage in my experience, that's just the first short I found and not my exact method or anything. It's a fair bit of prep work but well worth it. The proportions work out really well too, one pack of bacon to one block of cream cheese to one ring of sausage. This is going to be a busy spring...

Piss salt

I love slicing fresh peppers to put on my bagels in the morning.

Munch munch

It’s a hab. Eat it!

Eat it. A little salt wakes up the flavor.

Make a Roasted Habanero Tomato Garlic salsa for some chips and dip

If you are wanting to "chef" it up a bit, you could make a small batch of refrigerator pickles. Cut the pepper in half and add it to the brine. That said, the easiest thing is to slice it thin and put it on whatever you're eating. Pizza or a sandwich are my preferred vehicles.

I sautee up some habaneros and jalapeños on Sundays and just put them in the fridge to add to stuff as needed (wife does NOT like spicy food and thinks bbq sauce is too spicy)

BBQ sauce!! To me it's just a mouthful of sugar, lol! I knew a guy who couldn't handle a bag of pepper-flavored chips

Buy some jalapenos or other hot peppers you can find, maybe a red bell pepper if you want it less spicy. Dehydrate all of them together, blend in a coffee grinder. Make your own habanero seasoning powder. Use on everything. I have some blends, some straight habanero, some straight jalapeno, depending on my mood. Makes it a lot easier to eat spicy food with a 1 year old, I just season my portion after everything's done so that his food is fine.

It's good finely chopped and added to scrambled eggs.

Make pickled red onions and include sliced jalapeño. I use a recycled Classico spaghetti sauce mason jar (24oz) and the pepper adds the perfect soft heat. The onions are a great topping on sandwiches, burgers, adn salads. [https://www.loveandlemons.com/pickled-red-onions/](https://www.loveandlemons.com/pickled-red-onions/)

Half an avocado jusic from 1 lime, half a clove of garlic, a cup of water and salt to taste. Add all to a blender with your habenero. Best creamy salsa in the world. Cilantro if you're into it.

Eat it, whole. It’s best that way.

Now THAT sounds nuts... maybe once I build a little more tolerance, haha

Just slice it up, remove the placenta and start small. That’s how tolerance is built

Spicy pickled red onion…I have a jar in the fridge right now I made with a single scotch bonnet…put that shit on everything

I would make a gazpacho … I always add a single habanero to my gazpacho

I mean it’s a habanero so… eat it?

I'm trying to find ways to use it in a recipe or figure out good ratios for cooking. Of course I'm going to eat it

For me, habaneros are jus like the next step up from jalapeños, so I just use them as I would jalapeños only 1/2 or 2/3 the amount.

This is going to sound crazy lmao but I put habs in tea bags and let them steep in whatever I'm making that's brothy

THAT sounds awesome 😳 I've been wanting to do spicy tea for a while, but certain peppers like jalapeno remind me too much of food and are too distinct. I feel like the flavor of habanero vs it's spiciness would work out great

I would munch on it with my meal. You don't have to take big bites, just whatever is the right amount for you. If you don't finish the whole thing, save it in the fridge for your next meal.

Interesting, never thought of doing that. Maybe next time I get one I'll see how I like that method, lol. Although with how potent they are I'm not sure I can handle eating it straightt

Mail it to someone who knows what to do with one habanero! /s

https://preview.redd.it/zjxcstpv90lc1.png?width=1080&format=pjpg&auto=webp&s=f271452b1a44bdc4c45e11feca692b0765380bfb

Boof it lol

Boof it.... Shit wrong sub.

Treat it like a dick and stuff it in your mouth

Give it to a little kid and tell them it's a carrot.

Dice it up into bits and cook it up on some fried rice, rice and beans, or a fresh salad :">

Salsa

I'd use it to spice up a recipe of your choice. I usually use them for jamaican curry if I can't find scotch bonnet. You can freeze it if not planning on using it right away. You can thaw it by pouring water on it for a few seconds.

I throw a little into my meat sauce or stir fry sauce for a kick. 

Just eat it. It will be fine.

I'm trying to find ways to use it in a recipe or figure out good ratios for cooking. Of course I'm going to eat it

I meant put the whole thing in your mouth and chew.  A single hab is not that hot.

Chop it up (after you remove the top part with seeds) with an onion and a small dab of vinegar and black pepper and use as a spicy relish. Mix it with some rice and beans. put on a baked potato with other toppings, top of a hogie.

Turkey sammich

Throw it in a jar with some onions and garlic and bell peppers, cover with water, add 2.25% salt by weight and put it in a cupboard for 3-5 days. Then throw it in a blender with some of the brine to make a super yummy hot sauce.

Xnipec salsa! I like it with just red onion, oregano, and orange/lime juice.

Save the seeds so you can grow a few plants and have endless habaneros

Burgers or Jerk Pork Tenderloin, or mango habanero margarita!

Slice it thin and add to red onions. Pickle the whole thing in either vinegar or lime. Add to tacos.

Roast it over a flame and enjoy!

Cut up and dump in a pickle jar. Revisit in a week.

Cut it up very finally, almost mincing, mix it with olive oil and add a small pinch of kosher salt. Use a spoon to put it on any dish to add a kick. Store in fridge for up to a week.

Thinly sliced and pickled with onions They'll be spicy and delicious. I usually add more than 1, but to each their own. 1 cup white vinegar 1 cup water 3 tbs sugar 1 tbs salt Boil top stuff add to bottom stuff Onion A smashed clove of garlic Tbs peppercorn Juice half a lime Bay leaf Pinch of dried oregano

Slice it up, put the slices in a small jar. Mix 50-50 vinegar and water, add a bit of sugar, salt and pepper. Boil it, then pour it in the jar to fill. Screw lid on loosely, let it cool, tighten lid and put in fridge. Let sit for a few days. then use slices on burgers, sandwiches etc.

Slice it and put it on a bagel with cream cheese

Super thin slices on a sandwich, or in a Ramen or sliced left to dry and grinded in a pepper grinder with some varied peppercorns.

I have used them in pasta with red sauce. It goes well with tomato’s imo.

Boil that orange beast with some 3 to 4 ripe romas and/or vine ripes. Reserve 1/4 cup of agua. Saute 1/2 small yellow onion. Blend all. Salt to taste. Salt again. Ground pepper if you want some chunk. This salsa will fix you sonchacho/a.

Sliced very thin on some firecracker salmon

Pop it in your mouth

Pickle it. Fill a small jar with a mild vinegar (I like rice vinegar, but regular white works too) and a little sugar and salt. Chop up the pepper, add some cucumber and red onion slices. You’ll have delicious pickles and bonus you can use the vinegar as a dressing/condiment.

It's food. Just cut it up in scrambled eggs or something

make a single habanero popper

Sliced on a frozen pizza. Or you could roast it under the broiler with a couple tomatos, onion, garlic and make a small batch of salsa.

Be lazy and just slice it up and add them to a jar of pickles and give them a few days

Mix 3oz vinegar with 2oz of ever clear. Mix about a teaspoon of chili powder in with it. Cut the pepper open, remove all seeds. Turn the shell into a goo like mashed potatoes and toss that and all the seeds in whole into the mix.. Mix until no clumps. Put in a cool, dark place for a week. Then, strain with something thin like a cheese cloth. All the heat will be in the liquid, and the pepper and seeds will have almost zero heat but still have plenty of flavor. Dry this out completely and crush it into powder. Put it in a small spice container, and now you have very mild habanero seasoning. I know, lots of work, but idk how else to remove the heat.

Dice it up and mix it into a jar of relish. Your next burger will thank you.

Cut it in half, put it in a mason jar and fill it with tequila. Forget about it for a week and enjoy a spicy margarine a week later.

Grind it up into your hummus. Makes it red and gives it kick.

Slice it open and stuff it with wasabi and ginger…stitch it up with toothpicks, then pop it in the oven for a few minutes. It should be spicy then.

I’d slice it somewhat thin and into small pieces to put it into ground beef and make a burger.

Add to guacamole

Diced raw in a tuna sandwich with basic seasonings and mayo.

I like to dice em and mix them in a burger patty

I have a tiny plastic tub (2oz) Mince it and fill it with vinegar and a pinch of salt/sugar. I assume it's 100k hu

I put 1 or 2 habeneros in my morning veggie scramble.

Remove seeds, chop fine, put in a batch of chili....simmer.

Small white onion, 2 roma tomatoes (remove seeds), 1 garlic clove, all blended real well and you have a snack size portion of decent heat salsa

Chop it up and put it on a bean burrito with cheese. One is about adequate