Wine-habanero sauce

2 cups

Ingredients

Quantity Ingredient
20 Habaneros
1 large Chipotle in adobo sauce or 3 small ones
1 White onion, chopped
2 Garlic cloves, chopped
1 teaspoon Ground cumin
1 tablespoon Lemon juice
½ Apple, peeled
1 teaspoon Salt
¼ cup Distilled white vinegar
1 tablespoon Lemon juice
¾ cup White wine

Directions

Stem and seed the habaneros, leaving the inner membranes. Combine the habaneros with all the other ingredients except the lemon juice and wine in a blender and process to a fine puree. Transfer to a nonreactive pan and cook over low-medium heat for ten minutes. Add lemon juice and wine, mix well and transfer to sterilized sauce bottles.

Keep refrigerated, shake well before use.

I found that this sauce improves over time, apparently as the wine turns into vinegar.

Adapted by Gabi Shahar from a recipe by Jeremy Nguyen, November 1994.

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