Idea: habanero coleslaw.

[Mosca]

I haven’t done this yet, I was going to do it last week. But I’m going to the next time I made slaw. What could go wrong. I think one pepper for each half a cabbage? I could always add more. I also think maybe a touch more sugar and vinegar than normal.

[captainlee]

You're killing me today.

[LA Pork Butt]

The only thing I can think of is the habanero. “Habanero chilis are very hot, rated 100,000–350,000 on the
Scoville scale.” That is quite a variable!

[Mosca]

I peg them at 100,000. My experience is that the really hot ones are pretty rare. Orange seem to be hotter than red, but that’s not a rule. If you remove the pith, the flesh is still hot, but only about half that of the ribs.

[realdocBBQ]

I made some a month or two ago. I just used 3-4 jalapenos and grated 'em up, seeds and all. It was really great. Perfect on some pulled pork sammies!

[Michael_in_TX]

I actually this will work really well! Habaneros will give heat, of course, but also that fruitiness that I think would work great in coleslaw.

[Draznnl]

I’m leerier of the extra sugar than the habanero. You don’t want to wind up with it too sweet.

[PGH_RAM]

Sounds like a riff on Haitian pikliz. Should be fantastic!