Mexican Habanero Hot Sauce
This habanero hot sauce is a five-ingredient blend that comes together in a food processor in minutes. Tomato paste gives it body and a mellow sweetness that sits under the fierce, fruity heat of 10 to 15 whole habaneros, while malt vinegar adds a rounder tang than the usual white vinegar. It needs no cooking and keeps in the refrigerator for up to two months, so one batch covers many tacos and eggs.
Instructions
Remove the stems from the habanero chiles. Wear gloves while handling them, since the oils linger on skin and sting.
Put the chiles, tomato paste, malt vinegar, salt and red food coloring in a food processor. Start with a modest pinch of salt, because you can add more but cannot take it out.
Pulse the mixture until it is completely smooth, with no flecks of chile skin left. Taste a small amount and add more salt if it needs it, then pulse once more to blend.
Spoon the sauce into a non-reactive container, such as glass, and cover it. Keep it in the refrigerator for up to 2 months.
Make it personal.
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