- Prep: 10 min
- Cook Time: 10 min
- Total: 20 min
Habanero peppers are some of the most fiery chiles on the Scoville scale; that’s the measurement used to rate a chile’s heat. It is recommended that you wear latex gloves when handling the peppers.
- 1 tablespoon olive oil
- 2 large carrots, chopped
- 2 medium-sized red tomatoes, cut into quarters
- Quarter of one Spanish onion, cut into strips
- 3 habanero peppers, cut in half
- 3 cloves of garlic, cut in half
- Juice of one lime
- 2 tablespoons white vinegar
- Salt and freshly ground pepper to taste
- Place the oil into a large sauté pan over medium heat. Once the oil begins to shimmer, add the carrots and sauté for 5 minutes, and then add the onion, tomatoes, habaneros and garlic cloves and cook for an additional 5 minutes, stirring frequently.
- Transfer the contents of the pan to a blender and then add the lime juice and then vinegar. Pulse the mixture to combine, adding a bit of water if too thick.
- Season the mixture with salt and pepper to taste and then place in a tightly-capped glass jar in the refrigerator until ready to use.