Yield: 1 cup
|2 eaches||Habaneros, seeds and stems|
|; removed, coarsely chopped|
|3 tablespoons||Olive oil|
|1 tablespoon||Red wine vinegar|
|Fresh ground pepper taste|
|1 small||Purple onion, minced|
|2 eaches||Cloves garlic, minced|
|½ cup||Fresh parsely or cilantro|
|; finely chopped|
Place the cilies in a blender of a mortar and blend or grind to a paste. In a bowl, whisk together the oil, lemon juice, vinegar, water, salt, and pepper. Stir in the remaining ingredients and allow to sit at room temperature for at least 2 hours to blend the flavors before serving. Pebre will keep for a few days in the refrigeration.
Dave DeWitt and Nancy Gerlach. "The Habanero Cookbook".
Submitted By KEN KUBOS On 04-24-95