Habanero Sauce

 This recipe is a variation one which I believe comes from Rick Bayless.   Though Habaneros are very spicy they have great flavors which work well when a bit of sweetness is added.  The number of peppers used depends on how spicy you want the sauce. 

Ingredients

• 2 or more habanero peppers - pull the stem off and keep whole.  DO NOT cut. 
• 1 large carrot, peel and cut into 2" chunks
• 1/2 yellow onion, quartered or cut into large chunks
• 1/2 to 1 mango (optional) - remove peel  and seed, cut into large chunks
• Garlic cloves peeled (optional) - I usually do not add these
  
• Apple cider vinegar, will need 1 or more cups
  
• Water 
• salt to taste
  
• Honey (optional)

In a small sauce pan, add the peppers, carrot, onion and mango.   Use a pan that is large enough to hold everything in a single layer.  Add 1 cup of cider vinegar and top with enough water so everything is covered.   Heat to boil then reduce to a simmer with lid, ok to have the lid slight crack to let some steam to release. 

When carrots are soft enough to easily poke with a knife, it is time to blend.   You can let the mixture cool a bit or toss everything into a blend.   Add  1 tsp salt and if wanted a bit more sweetness add 1 o 2 tbls of honey.  Blend until smooth, careful if the mixture is hot!!   Taste for salt and add more if you like.  

Pour blended sauce into a container with a tight lid, I love jars.  Toss in refrig or enjoy right away.  As it sits in the refrig it will mellow a bit.  Should last a few weeks.    

Use sauce on wings, Latina recipes, chicken, fish, etc as a glaze or could add into a BBQ sauce.  I like eating it with just chips.