Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.
Martha Stewart Living, August 2010
- Prep Time 10 minutes
- Total Time 10 minutes
Yield Makes 1 cup
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3 ounces habanero chiles (10 to 15), seeded if desired
1 small onion, coarsely chopped
1 garlic clove, coarsely chopped
1/2 cup safflower or extra-virgin olive oil
2 tablespoons fresh lemon juice
Pulse chiles, onion, and garlic in a food processor until chopped. Add oil, lemon juice, and 1/2 teaspoon salt; puree. Season with salt.
Sauce can be refrigerated for up to 2 weeks. Let stand at room temperature for 1 hour before using.