Habanero Sauce

Ingredients for 1 servings:

• 6 chili peppers (Habaneros)
• 1 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 5 garlic cloves
• 1 large tomato(s)
• 50 ml lemon juice or lime juice
• 50 ml white wine vinegar
• 1 tsp lemon peel, grated, or lime peel
• 2 tbsp olive oil
• salt and pepper
• possibly smoked paprika powder (Pimenton de la Vera)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Dice the onion and carrot and sauté in hot olive oil for 10 minutes. In the meantime, wash the habaneros and remove the stems and seeds. Be sure to wear rubber or disposable gloves and make sure nothing gets in your eyes! Place the vegetable mixture, the habaneros, and the remaining ingredients in a blender and puree everything into a liquid sauce. Adding a teaspoon of smoked paprika before blending gives the sauce a smoky note. Pour the mixture into a saucepan, bring to a boil briefly, and simmer for about 5 minutes. Season to taste with salt, pepper, and lemon juice. The final heating combines the ingredients to form a creamy consistency and preserves the sauce. While still hot, transfer to sterile bottles and seal them airtight. Compared to regular chilies, the habaneros have a very intense, fruity heat, but it only lasts for a short time, which is what makes this sauce special. It goes very well with grilled and pan-fried dishes.