Hot 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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