Ingredients:

  • 10-12 green habanero peppers (approx. 3 oz / 85g), stemmed
  • 1 clove (5g) garlic, peeled
  • 1/2 cup (120ml) white distilled vinegar
  • 1/4 cup (60ml) water
  • 1 tsp (6g) sea salt
  • 1/2 tsp (2g) onion powder
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Put on rubber gloves to avoid irritation from habanero oils.
  2. Rinse the green habaneros and remove the stems. For a milder sauce, remove the seeds; otherwise, keep them whole.
  3. Combine the peppers, garlic, vinegar, water, salt, onion powder, and lime juice in a high-speed blender or food processor.
  4. Blend on low, gradually increasing to high for 60–90 seconds until the sauce is a consistent pale green color and completely smooth.
  5. Pour the mixture into a small saucepan and simmer over medium heat for 5–10 minutes to mellow the raw garlic and marry the flavors.
  6. Optional: Pour the sauce through a fine-mesh strainer for a thinner, store-bought consistency.
  7. Pour the sauce into a sterilized glass jar and seal tightly.