I like things a bit spicy, but habañeros are usually off my radar. They are such a gorgeous pepper, it was hard to resist bringing some home from Vickis Veggies at the market last weekend, with plans in mind to create something hot and tasty. I love to share my creations with other people, and I know enough people that like heat, to find taste testers and recipients of a jar of this fiery goodness.  This sauce should keep for ages in your fridge in a jar, and can be used to add great flavour to soups or stews, or just rubbed on chicken or sandwiches. 

50 habañeros

10 garlic cloves

Salt

Oil

2 cups of roasted tomato puree

1/4 cup white vinegar

2 tsp lemon juice

• Toss the peppers and garlic in oil and a bit of salt.
• Roast the habañeros and garlic cloves at 450 for 12-15 minutes, until the peppers start to blister.
• Roast and skin the tomatoes, mashing them into a paste.
• Hand chop the peppers and garlic, until you reach your desired consistency. I wanted mine rough chopped, not too fine.
• I removed the seeds from 2/3 of the peppers, but you can adjust as to your taste. 
• Blend everything together, and adjust the amount of vinegar and lemon based on your taste. You will need to estimate, as the heat will vary from batch to batch.