24 habanero chiles; stemmed and seeded
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.