Fruity, Tangy HOT Habernero Chili Sauce

Fruity, tangy and HOT - this sauce creates havoc with your taste buds; a couple of drops on any dish transforms the insipid into the inspired!

Note: unless you want "tingly hands" for a few days, use some sort of plastic gloves when preparing the chilis.




















Ingredients:

• 20 Habernero (Scotch Bonnet) Chili Peppers
• 1 cup apple vinegar
• 1 lime
• 1 tangerine (or clementine/orange)
• 1 tsp salt
• 2 tsp sugar
• 2 cloves garlic
• fresh oregano, parsley and thyme

Instructions:
1. Slice the peppers in half lengthwise and remove the stem, seeds and membrane (unless you want nuclear-fission temperature!). Wash hands, wash them again - and for heaven's sake don't put them near your eyes... it'll end in tears.

2. Place peppers in a sauce-pan and add the salt, sugar, garlic and vinegar. Add zest of the lime and clementine. Bring to the boil and simmer for 25 minutes, covered. Turn on the extractor fan, 'cause boiling vinegar ain't the most aromatic of smells...











3. Leave the mixture to cool, then add to a food processor. Add the fresh herbs and process/pulse a few times until well mixed.













4. Store in a sterilized glass jam jar. It'll last a couple of weeks if stored in the fridge, I suppose.

5. Put a few drops on just about anything... and enjoy the tangy-fruity-HEAT!!