hot sauce
- Categories
- Salsa/sauce
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 24 | Habanero chiles; stemmed and |
| 1 | Tomato; peeled cored seeded |
| 1 cup | Chopped red onion |
| 2 | Cloves garlic; peeled |
| 1 teaspoon | Fresh lime juice |
| ½ teaspoon | Salt |
| 1½ cup | White vinegar |
In a blender or food processor, puree chiles, tomato, onion and garlic. Add lime juice and salt. Heat vinegar in a small saucepan over medium heat. When hot, pour into chile mixture and process until smooth. Allow to cool. Pour into a sterilized container. Cover and store, refrigerated, for up to 6 months. Makes 2 cups. Note: Habanero chiles, also known as scotch bonnet peppers, are among the hottest available.
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