Yield: 1 servings
|24||Habanero chiles; stemmed and|
|1||Tomato; peeled cored seeded|
|1 cup||Chopped red onion|
|2||Cloves garlic; peeled|
|1 teaspoon||Fresh lime juice|
|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.