Summary

Ingredients

• 6 chilli pepper (s), (Habaneros)
• 1 medium carrot (s)
• 1 medium onion (s)
• 5 clove (s) garlic
• 1 large tomato (s)
• 50 ml lemon juice or lime juice
• 50 ml white wine vinegar
• 1 teaspoon lemon zest, grated, or lime zest
• 2 tablespoon olive oil
• salt and pepper
• possibly paprika powder, smoked (Pimenton de la vera)

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Instructions

1. Cut the onion and carrot into small cubes and sauté in hot olive oil for 10 minutes. In the meantime, wash the habaneros and remove the stems and seeds. It is essential to wear rubber or disposable gloves and make sure that nothing gets into your eyes!
2. Put the vegetable mixture, the habaneros and the remaining ingredients in a stand mixer or blender and puree everything into a liquid sauce. By adding a teaspoon of smoked paprika powder before mixing, you can give the sauce a smoky note.
3. Pour the mixture into a saucepan, briefly bring to the boil and simmer for about 5 minutes. If necessary, season with salt, pepper and lemon juice. By heating at the end, the ingredients combine to a creamy consistency and the sauce is preserved. Fill into sterile vials while still hot and close airtight.
4. Compared to normal chillies, the Habaneros have a very intense, fruity spiciness that only lasts for a short time, which is the special thing about this sauce. It goes very well with grilled and pan-fried foods.