I’ve a passion for Cooking and keep looking for more info. Today, I checked if I could find more info by entering ‘green habanero sauce’ in Google and found this:

They vary in length and size, ranging from long thin ones to plump round ones, and in colour, from yellow through to green and bright red. … Poblanos can be dried and used in the Mexican mole poblano sauce….These tiny but powerful green and red fruits are especially common in Thai and South-east Asian cooking. … Habanero and Scotch Bonnet chillies are not for the faint-hearted, hitting the top of the heat scale….

I decided to blog this result under ‘Green sauce recipe’. Let me know what you think of this…