Chocolate habanero’s. Not as spicy as a Nioi but darn hot. To offset a bit (a micro fraction) of the heat, I added a dab of sugar. You can omit. Enjoy!
- a handful of habaneros, chocolate or regular
- 1 leaf of mexican oregano
- 2 cloves garlic
- I soaked these for over 5 months immersed in distilled white vinegar – mostly because I didn’t know what I wanted to do with them…you can skip this step or do a much shorter soak. Basically the soaking will preserve your chilies. Eitherway, add white vinegar until ingredients are covered.
- On blend day,
- add a thumb of turmeric
- 1/2 Tbsp of organic sugar
- 1/4 bunch of cilantro, stems removed
Blend using a traditional blender or immersion blender. Will keep on the shelf, or refrigerated, indefinitely.