Mexican and central American sauces often have a fresh and fruity taste that is seldom found elsewhere and not easy to replicate. The recipe below is a good start if you like this type of sauce.
|1 cup hot dried red chile peppers (such as chili de arbol)|
|2 teaspoons Salt|
|10 cloves Garlic|
|2 teaspoons freshly ground cumin|
|1/8 cup lemon juice|
Remove stems and seeds from peppers - take the necessary precautions when handling hot peppers.
Add the chopped Habaneros to a large saucepan with water and salt. Slow boil for 15 minutes. then drain, saving 3/4 cup of the liquid. Puree in a blender the saved liquid and all the ingredients except the vinegar. Return to stock pot and simmer on medium low heat for 10 minutes, stirring constantly. Remove from heat and stir in vinegar till slightly cooled.
Store in a sterilized jar. Refrigerate after opening.