- 8 whole habanero peppers, stem removed
- 1 tbsp salt
- 1 tbsp tumeric powder
- 1 medium onion, halved
- 3 cloves of garlic, smashed
- 2 tbsp olive oil
- 4 cherry tomatoes, halved
- 1/4 cup of fresh cilantro, lightly chopped
- 3/4 cup of cider vinegar
- 1 tbsp granulated sugar
Begin by preheating your oven 425 degrees, lay the tomatoes, onions and garlic on a baking sheet and drizzle with the olive oil. Sprinkle with some salt and pepper, and cook unto the onions are roasted, about 15 minutes.
Remove the sheet of veggies, place them in a blender along with the remaining ingredients, and blend. Blend until you have a pureed sauce of habaneros and veggies. Pour into a sealed tight container and use as needed.
this would be a good recipe to have real garlic for, not the stuff in a jar :) so i added garlic to the blender after i added the roasted veggies instead of roasting the garlic :) i'm sure it worked out well.
and to destem the habaneros i used tongs to touch them and a knife to cut the bad spots out and my hands to destem...but i WOULD NOT touch the peppers. i don't care...i don't like heat and i always touch my face...i forget easily :(
thats for TJ.
For C i made chocolate dipped pretzels. i melted chocolate chips in a glass bowl in the microwave and dipped them in the chocolate and laid them out on wax paper on the counter overnight :)
I did both of these at my parents house, so the boys don't know about it :D