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Hot Sauce

Ingredients
  • 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
Instructions

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.

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