Liquid fire
Ingredients
- 50 ripe Habaneros (give or take)
- white vinegar (enough to completely cover the peppers)
- salt
Directions
Soak habs in vinegar and salt solution in a large jar for at least six months (I poked holes in the peppers before putting them in the solution to let the vinegar work its way inside). Scoop out the habs into a blender using a slotted spoon and add just enough of the brine to barely cover. Blend until smooth. Decant into a bottle, as shown. Made about twice as pictured here. Should last me a few months.
Warning
Depending on your jurisdiction this may require registration with local authorities as either a weapon or a hazardous material. Consult an attorney.
2 comments:
I would think that much vinegar would make it bitter. The main reason I dislike jalapenos is that they're always soaked in so much of it.
It tastes about like Melindas hot sauce (has the same consistency, too), so it depends on whether you like that or not.
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