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Pili Pili Sauce

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    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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    Ingredients

    • 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
    • Coarse salt

    Directions

    1. Pulse chiles, onion, and garlic in a food processor until chopped. Add oil, lemon juice, and 1/2 teaspoon salt; puree. Season with salt.

    Cook's Note

    Sauce can be refrigerated for up to 2 weeks. Let stand at room temperature for 1 hour before using.

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