Rating: 3.36 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
  • 14 Ratings

Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.

Martha Stewart Living, August 2010

Gallery

Credit: Petrina Tinslay

Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

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

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Cook's Notes

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

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Reviews

14 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0