Ingredients

The following ingredients have 4 Servings
  • 6-8 habanero peppers (stemmed and halved)
  • 2 tablespoons olive oil
  • 1 cup water
  • 4 cups white vinegar
  • 20 garlic cloves (peeled and coarsely chopped)
  • 1 onion (chopped)
  • 1 tablespoon sugar (or to taste)
  • 3 teaspoons Worcestershire sauce
  • ½ cup lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt

Instruction

  • Preheat oven to 425°.
  • Set peppers on a baking sheet and sprinkle with 2 tablespoons olive oil.
  • Roast in the oven 15-20 minutes or until soft and skins begin to blister.
  • Heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer about 20 minutes, or until onion and garlic soften.
  • Add roasted peppers and simmer about 5 minutes.
  • Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot.
  • Simmer another 5-10 minutes.
  • Serve, or strain into sterilized bottles until ready to use.