Makes 1 2/3 cups

Always handle habaneros with kitchen gloves. We used 2 habaneros for this recipe; use 1 for a milder finish. For a quick appetizer, pour some of the sauce over a block of cream cheese and serve with assorted crackers.

How to Make It

Step 1

Stir together all ingredients in a 1-quart saucepan over medium-high heat; bring to a boil, stirring often. Cover, reduce heat to low, and simmer 30 minutes. Remove pan from heat, and let stand at room temperature 1 hour or until completely cool.

Step 2

Store leftover sauce in refrigerator up to 2 months.

Step 3

Note: Nutritional analysis is per 1 tablespoon sauce.

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Ratings & Reviews

chefcookie's Review

February 08, 2013