Almost too Hot Pepper Sauce

Habanero Peppers

Cooked and Ready to Blend

Prawn Ceviche with Habanero Salsa

The saying goes "When life gives you Lemons, make Lemonade" well when I get Chilli's I make Salsa. A friend of mine recently gave me a big handful of his home grown Habanero peppers. They were small and bright orange like little fiery pumpkins. After many years of eating salsas I have developed a appreciation for the flavor of the peppers that goes beyond the heat they produce, that's good because Habanero peppers are high on the scoville scale, a number scale of how hot peppers are. 100,000-350,000 for Habanero while the common jalapeno is 3,500+. When I make cooked Salsas I use my normal recipe of simmering them with yellow onions and garlic in white vinegar with a touch of sugar and salt, then carefully blending and straining. This salsa turned out great with really a good fresh chili flavor up front and with a mouth numbing burn starting slowly to becoming intensely hot after a few minutes, did you know drinking milk is a great way to stop the pain?

Habanero Salsa
Ingredients: 
2 cups Fresh Habanero chili
1/2 Yellow onion, diced
3 Garlic Cloves, rough chopped
1 cup White vinegar
1/4 cup Sugar
Pinch Kosher salt
1 Tomato, chopped (optional for a more saucy texture)

Method:
1. Simmer all ingredients for about 30 minutes till soft.
2. Carefully Blend till smooth, add water to thin if necessary.
3. Use a medium wire strainer to remove any large bits or seeds for a smooth sauce.
4. Refrigerate for up to a month.

Note: Always wear plastic gloves when handling raw chilies and don't touch your Face!