Ingredients

Directions

Bring a kettle of water to a boil. Put the whole chiles in a large bowl and cover with the boiling water. Place a heavy plate on top of the chiles to keep them from floating. Allow to steep for 30 minutes or more. Remove from the water and rough chop. Add to a 1 quart jar (or 2 pint jars) along with the ground habanero, vinegar and salt. Cap tightly and refrigerate for 2 weeks. Shake the jar lightly every few days. Insert an immersion blender (or conversely use a countertop blender) into the jar and blend well. Pour the chile mixture into a fine mesh sieve set over a large bowl. Stir to strain the liquid from the solids. Press the solids with a rubber spatula and discard. Repeat with the remaining chile mixture. Ladle into clean ½ pint jars and cap tightly. Store in the refrigerator for up to 1 year.

Yields

2 pints

Thanks To

farmgirlgourmet.com

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Chile, Ancho, Whole 4 oz bag $5.95
Chile, Chipotle, Black & Red (Chipotle Morita, Mora or Colorado), Whole 4 oz bag $9.20
Chile, Habanero, Ground 1 oz bag $5.30
Salt Kosher $4.20

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Paleo-Friendly
Sugar-Free
Sweetener-Free
Vegan
Vegetarian

Items in this Recipe

Have a Savory Spice recipe you would like to share?


"This is my second year using your turkey brine and rub (Tiny Town) in my smoker. Last year, even my daughter who doesn't like turkey went for second helpings!"
-Dwight G. of Battle Ground, WA

Customer Reviews ( Add a Review )

There are no reviews yet. Won't you be the first to add one?