The large majority of commercial habaneros are grown in Mexico’s Yucatan Penninsula, their native homeland, but they are grown in Costa Rica, Belize, Texas and California as well. Through selective breeding, farmers and chili pepper experts have created many versions of the famous pepper, and have bred the common habanero to be bigger and hotter than its predecessors. They have even been able to create several versions of habaneros with little or no heat, for those who love the fruity, citrusy flavor but can’t quite handle the heat.
Hydroponic technology is popular for growing habaneros (as well as many other types of chili peppers) and many large hydroponic greenhouses have sprung up in the Yucatan. This technology eliminates the need for soil, and allows plants to be grown with their roots in mineral nutrient-rich water.