Hot Sauce

Ingredients:

24 Habanero chiles; stemmed and
1 Tomato; peeled cored seeded
1 c Chopped red onion
2 Cloves garlic; peeled
1 ts Fresh lime juice
1/2 ts Salt
1 1/2 c White vinegar

Method:

In a blender or food processor, puree chiles, tomato, onion and garlic.
Add lime juice and salt.
Heat vinegar in a small saucepan over medium heat.
When hot, pour into chile mixture and process until smooth.
Allow to cool.
Pour into a sterilized container.
Cover and store, refrigerated, for up to 6 months.
Makes 2 cups.
Note: Habanero chiles, also known as scotch bonnet peppers, are among the hottest available.