Habaneros get a bad rap. Yes they are incredibly hot, one of the hottest in the world. But they are also one of the fruitiest peppers out there. Especially the very ripe ones which have become orange in color. This recipe uses garlic and salt to balance the heat and fruit juice to bring out the fruity, floral notes of the pepper. When I throw taco parties this sauce always makes the spread. It’s not just good for tacos, it is surprisingly versatile. It pairs well with tropical fruits like mangos and pineapple. It works well on fish and any lime heavy dishes like a ceviche. It is delicious on fried or salty foods like fried potatoes or onions. I like to add it to tuna salad with green peppers for crunch. It is extremely popular in Yucatan cuisine, but that doesn’t mean you can’t experiment with your own!

Ingredients

1 Tablespoon vegetable oil

¼ Cup diced white onion

5 Cloves of garlic

2 Cups filtered water

2 Teaspoons salt

1 Roma tomato- chopped

8-10 Habanero chilis

1 Tablespoon fresh orange juice

1 Tablespoon fresh lime juice

1 Tablespoon apple cider vinegar

Method

In a saucepan saute the onions and garlic until soft. Add the water, salt, tomato and habaneros and bring to a simmer for about 15 minutes or until the chilis are soft. Remove from heat. Transfer to a blender and add the orange and lime juice as well as the apple cider vinegar. Blend until smooth with a bit of texture.

Note: These peppers are HOT so wear plastic gloves while working with them. You do not want to rub your eye after cutting these bad boys.