- 10 habanero peppers
- 10 jalapeno chiles (preferably red)
- 1 large onion, minced
- 1 6-ounce can of tomato paste
- 1 1/4 cups white vinegar
- pinch of garlic powder
Roughly chop peppers, avoiding stems but keeping seeds. Pulse everything in a blender or food processor, until all ingredients are pulped. Scrape into a pan and bring to a boil. When cool, cover and refrigerate. Stuff has a half-life of plutonium--bacteria know better than to mess with it.
This stuff is like a Swiss Army knife of rectum wreckers: I'll put it in stir fry, or mix a little with mayo for a dip or sandwich spread. Adding V-8 juice gives you an approximation of a standard bottled hot sauce. Adding it to diced pineapple (or mango), with diced red onion and minced cilantro makes for a nice fruit salsa. Stirring it into jellies or fruit preserves and adding a little rum or Gran Marnier makes an awesome glaze for pork tenderloin. Play around. Have fun.