- 50 ripe Habaneros (give or take)
- white vinegar (enough to completely cover the peppers)
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.
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