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

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?


"I was just writing to say 'thanks' for the prompt attention my recent order received. I am always searching for hidden culinary gems on the internet and surely Savory Spice is one! Your blends are an astounding choreography of spices gathered from across the globe. Using them in my cooking has added a beautiful complexity to everything I cook. Thanks again for your kindness and prompt service."
- Fred W. of Louisville, KY

Customer Reviews ( Add a Review )

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