Habanero salsa

Ingredients for 1 servings:

• 12 chili peppers, Habaneros (= the hottest chilies)
• 1 onion(s)
• 3 cloves garlic
• ½ liter of wine, red, strong, dry (Dornfelder or similar)
• 400 g tomatoes, pureed
• Balsamic vinegar
• cucumber(s) (gherkins)
• olive oil

Instructions

Working time approx. 3 hours 30 minutes; Total time approx. 3 hours 30 minutes

makes about 40 pieces

Cut the habaneros into very small pieces (omit the seeds; the pods are already world champions in terms of heat). (If anyone has any ideas on how to utilize the additional heat provided by the seeds, please let me know.) CAUTION: Habaneros should always be cut with disposable gloves! Any contact with mucous membranes will cause long-lasting pain!!! Finely chop the onions and garlic. Sauté the onions and habaneros in olive oil for about 5 minutes, then add the garlic and sauté for another 3 minutes at reduced heat. Deglaze with some of the red wine and simmer over moderate heat for a few minutes. Add some of the passata and simmer over moderate heat. Over the next 2-3 hours, alternately add the red wine and passata and simmer over moderate heat. After 2-3 hours, the salsa should have a creamy consistency and a wonderful dark red color. Now add a little salt – and the basic habanero salsa is ready. A Caribbean salsa (habaneros originate from the Caribbean) naturally requires an acidic component: After deglazing the salsa with red wine, a little balsamic vinegar is added (to taste). Thinly sliced ​​gherkins are also added to the salsa after 1 hour. BUT: This significantly reduces the shelf life of the salsa. Therefore, I add the cucumbers and balsamic vinegar to a portion of the salsa just before use. A final tip: Of course, I can’t control myself and keep tasting the salsa during preparation. To ease the pain, I always have yogurt, milk, buttermilk, or something similar on hand.