We're growing an excellent variety of Habanada. The best way I can describe the Habanada is to say it's like eating chili flowers. I dreamed about marinating some of the whole peppers, tossing them raw into a ceviche or a fresh summer salad, or dragging them through my favorite dip.
Habanadas will store 1-2 weeks maintaining flavor and crispness. Store whole and dry in plastic under refrigeration.
Soften habanero peppers by sautéing them over medium-high heat. Heat some oil on the skillet, then add de-seeded and sliced habanero peppers. Cook the peppers for about 3-5 minutes, or until they start to soften visibly. Add seasonings, like chile powder, cumin, or paprika if you want to.