• Regina Sugayama

Caution! Hot! Hot! Hot!

Habanero Jam


Mango, sugar, onion, garlic, vinegar, Habanero pepper, salt

Excellent Pairing

Cheese, meat, vegetables


Light in texture, orange-yellow color and hot, very hot! This jam combines the sweetness and body of mangoes with the spiciness of Habanero pepper. It goes well with aged cheeses and with grilled meat. It also makes a shockingly vibrant salad dressing when mixed with extra virgin olive oil. Give it a try. But not without having a slice of bread or cracker nearby!


Pepper lovers are more or less like drug addicts: always looking for that something stronger. After Biquinho, Chipotle, Red Pepper and Malagueta, it was time to experiment with Habanero, one of the hottest peppers in the world. At first, I was undecided about what to use as a base. During a visit to the Boston Central Market in 2020, I bought a jar of mango with habanero jam that was very much appreciated by some friends and business partners during a party we hosted at Deli Chat. That’s how I chose mango. I suppose this jam could be hotter, but it still has enough heat to challenge even the more habituated pepper addicts.


Though originating on the Indian Subcontinent, Brazil’s very favorable environmental conditions allow mangoes to thrive and the country is one of the world’s major exporters of this exuberant fruit. Available in various shapes, colors, sizes and tastes, mangoes add a tropical vibe to foods and beverages.

Habanero peppers are regarded as one of the 10 hottest peppers in the world, rating from 100,000 to 500,000 in Scoville Scale. It is available in different colors ranging from yellow to dark red.

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