I come from a pretty diverse family. I have a sister adopted from Korea and two sisters from Ethiopia.
Once I entered a Men Who Cook competition and the winner in the deserts category was someone who had brought a habanero and lime cheesecake. It was very tasty and I’ve made it several times since then. Since the cheese and the lime both tend to cancel out of the heat, the cake is usually just like a cheesecake that bites back a little bit.
Once though, it was really hot. It was tasty but there was a limit to how much one could eat. Since it wasn’t going fast, I suggested that my mother could serve pieces of the cake at her book club meeting. One of my Ethiopian sisters, apparently very worried, warned me, "You have to be careful! That cake could kill a white person."
If you don’t mind a little bit of heat, you can try the recipe for Habanero Lime Cheesecake That Can Kill White People yourself. Sorry for the Imperial measurements for those of you outside of the US.
The US doesn’t use imperial measurements; it uses US measurements! The imperial is 10 ounces whereas the US cup is only 8 ounces, with consequences for the sizes of the respective pints and gallons.
Habaneros are great. My favorite marinade for chicken is about 1/3 cup of lime juice, a cup of olive oil, 3 cloves of garlic, 1/4 cup of chopped yellow onions and 1 diced habanero.
I stuff it all in a jar, shake it hard till it mixes, then leave it in the fridge for a day. Then, I cover my chicken in the marinade, refrigerate for another day, amd barbecue it.
The marinade is a good dressing for veggies too, if you cut about 2/3 of the lime juice out, and still let it sit for a day.