Ingredients
Scale
- 8 red jalapeños, stemmed and chopped
- 2 habaneros, stemmed and chopped
- 4 garlic cloves, peeled and chopped
- ½ cup chopped red bell pepper
- ½ cup apple cider vinegar
- 2 tablespoons lime juice
- 1 tablespoon honey
- Up to 1 teaspoon kosher salt, to taste
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ cup water
- 1 tablespoon olive oil
Instructions
- Prepare peppers with gloves, removing some ribs if desired.
- Heat oil over medium heat. Cook bell pepper about 2 minutes, then chiles 3–4 minutes, adding garlic during the final minute.
- Cool until no longer steaming. Blend with remaining ingredients until smooth, adding extra water sparingly only if needed.
- Return to the pan and simmer gently for 8–10 minutes, stirring.
- Taste a tiny cooled sample and adjust lime, honey, salt, or consistency gradually.
- Strain if desired, then transfer to clean containers and refrigerate promptly. Use within the conservative short-storage window above or freeze extra portions.
- Prep Time: 10 minutes
- Cook Time: Approximately 15–20 minutes