Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 24 \N | Habanero chiles; stemmed and |
| 1 \N | Tomato; peeled cored seeded |
| 1 cup | Chopped red onion |
| 2 \N | 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.