Ingredients Jump to Instructions ↓

  1. 24 Habanero chiles; stemmed and 1 Tomato; peeled cored seeded

  2. 1 c Chopped red onion

  3. 2 Cloves garlic; peeled

  4. 1 ts Fresh lime juice

  5. 1/2ts Salt

  6. 1 1/2c White vinegar

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


Send feedback