|main ingredients: chillies|
600 ml fresh juice
1 big red onion
6 bigger birdeye-chilli
125 ml apple cider vinegar
250 g sugar
400 g jam-sugar (with pectin)
Habaneros are pretty little fruits. They look alike innocent yellow micro bellpeppers, but they are loaded with heat. I grow them quite often but don't use them that much.
First I heated 250 g sugar with finely chopped onion and finely chopped chillies (use rubbergloves while preparing the chillies) gently stirring over mild heat. Make sure to stay away from cooking fumes - this is something you usually call tear gas. I let the sugar melt and onions get translucent. Afterwards I deglaced with the vinegar, added the juice and cooked it about 10 minutes. Than I added the jam-sugar and cooked the lot until the liquid got a little sirupy when cooled (just test with a few drops on a cool plate).
I filled the sauce in 2 big slender jars. My first impression after tasting: lips and tongue got instantly numb - yeah, hot enough. But I did not cry, only my nose started running
|doesn't look dangerous at all|