Ingredients:

  • 10-12 whole Habanero peppers (approx. 3 oz / 85g)
  • 6 cloves Garlic, peeled (approx. 1 oz / 28g)
  • 1/2 small White Onion, cut into thick wedges (approx. 3 oz / 85g)
  • 1 tbsp Neutral oil
  • 1/2 cup Distilled white vinegar
  • 1 tbsp Fresh lime juice
  • 1 tbsp Honey
  • 1 tsp Sea salt
  • 1/4 cup Water

Instructions:

  1. Toss the habaneros, garlic cloves, and onion wedges in neutral oil. Note: This ensures even charring.
  2. Place the vegetables directly over medium high heat on a grill or grill pan.
  3. Sear for 4-6 minutes, turning occasionally, until the pepper skins are blistered and blackened in spots and the onions are translucent with charred edges.
  4. Remove the vegetables immediately to prevent burning the garlic. Note: Burnt garlic turns bitter fast.
  5. Transfer the grilled vegetables into a blender.
  6. Add the vinegar, lime juice, honey, and salt.
  7. Start the blender on a low speed to break down the solids.
  8. Increase to high speed for 60 seconds until the sauce is a velvety emulsion.
  9. While the blender is on low, slowly drizzle in water one tablespoon at a time until the sauce reaches your preferred consistency.