Ingredients
5 or more orange Habaneros (all I had or there would be 8)
5 ripe, medium tomatoes
1 bulb garlic (12-14 cloves)
½ c. fresh lime juice
½ medium onion
3 tbsp. tomato paste
2 tbsp. Gebhardt’s Chili Powder
1 tsp. salt
1 tbsp. raw sugar
1-1/2 tsp. black pepper
I used a food processor to chop everything. Don’t overload the processor or you’ll chop everything too fine. I like about ¼” for the tomatoes and onions, and about 1/8” for the Habaneros and garlic (a little smaller won’t hurt).
Mix all ingredients in a medium bowl and chill in the refrigerator for at least 1 hour, 2 is better. Cheers.
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