Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Habanero chiles; stemmed and 1 ts Fresh lime juice
1 Tomato; peeled cored seeded 1/2 ts Salt
1 c Chopped red onion 1 1/2 c White vinegar
2 Cloves garlic; peeled

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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