Title: Hot Sauce
Categories: Sauce
Yield: 1 Servings
| 24 | | Habanero chiles; stemmed and |
| 1 | | Tomato; peeled cored seeded |
| 1 | c | Chopped red onion |
| 2 | | Cloves garlic; peeled |
| 1 | ts | Fresh lime juice |
| 1/2 | ts | Salt |
| 1 1/2 | c | 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.