Yield: 5 Deciliter
|½ kilograms||Red Habanero - fresh|
|1 decilitre||Redwine Vinegar|
|2 decilitres||Thyme - fresh|
Remove the stems and the seeds from the habanero. DON'T REMOVE THE VEINS! Put all ingredients in a food processor, using the steel blade, and mix 10 minutes until you have a smooth paste. This sauce is best when used fresh, but if you want to make enough to keep for some weeks or months you can boil it and put in sterilised jars.
This makes a fruity but EXTREMELY HOT chile sauce. Be careful.
Wash your hands with 80% alcohol after you handled the habaneros! Don't touch your eyes or your private parts before you have washed your hands with alcohol! It will burn for hours.
From the kitchen of Baloo.