Makes about 2 cups
Wear rubber gloves when slicing chili peppers and take care not to your rub eyes or lips. You can tone down the heat here by using milder varieties.
|1||teaspoon vegetable oil|
|6||cloves garlic, finely chopped|
|½||medium onion, finely chopped|
|15||fresh hot chili peppers (Scotch bonnet,
habanero, or a mix of varieties), stemmed, seeded and chopped
|¼||cup white vinegar|
1. In a saucepan over medium heat, heat the vegetable oil. Add the garlic, onion, chilies, and salt. Cook, stirring often, for 5 minutes.
2. Add the water and bring to a boil. Lower the heat and cook, stirring often, for 20 minutes or until the onions and peppers soften. Remove from the heat; set aside to cool.
3. In a blender, puree the sauce until smooth. Add vinegar and sugar and pulse 5 or 6 times to combine them. Refrigerate the sauce for up to 6 weeks. Adapted from Rooster Fricke