I only used one habanero, removed the seeds, and used a large habanero and sauteed as the previous reviewer suggested and it was still so crazy hot I couldn't eat it. My husband is one of those super hero types that can down even the most daunting pepper with a grin and even he said it would be far better if I'd only used half of a habanero. That being said, though I couldn't even come close to eating this stuff, he did enjoy it and I'm sure I'll be making it again- but with only a quarter of the habanero the recipe calls for :-)

The reviewer was right. If you are not used to the heat of habaneros, you will probably not enjoy this. A tip: sauté ONE habanero at medium to medium-high until all the pungent, heart-wrenchingly odorous steam comes off -- it will be a but blackened. This is a good tip for hot peppers in general, including jalapeños. All of which I call blackened chiles. This will make the sauce much more mild. Substituting one habanero for two will make a big difference, and also, the smaller the habanero, the HOTTER it will be. So, choose large ones.

Inedible as written: I used one habanero and even then I was the only one who could eat it. Halving the mayo and adding equal amt of yogurt helped tame the heat a bit more.