Prep 20 mins
Cook 15 mins
A delicious dip for chips, chicken wings...you name it. The honey hides the fire until the last bite is taken, and then the burn begins...but what a sweet burn it is.
- 16 whole habanero peppers, stemmed
- 1 (8 ounce) can tomato paste
- 1 onion, minced
- 3 tablespoons garlic powder
- 1 tablespoon virgin olive oil
- 1⁄2 cup distilled vinegar
- 1⁄4 cup lemon juice
- 7 tablespoons honey
- 8 dashes Worcestershire sauce (To make this recipe vegetarian, use vegetarian Worcestershire sauce.)
- Sautee onion in olive oil, stirring in garlic powder until soft. Add a small amount of water and continue cooking for about fifteen more minutes over low heat, stirring occasionally. (As a side note, I had a happy accident while looking for all of the blender parts, and scorched this mixture a bit - all to the good. It added a very nice "roasted" taste.) DO NOT cook your habaneros, as this kills the taste. When the onions are sauteed, place in a blender with the rest of the ingredients (you will want to make sure that your habaneros are whole - not peeled or seeded, as much warmth is contained in the seeds), and puree into a smooth mixture. At this point, you will want to return this mixture to heat for about five minutes - not long enough to kill the flavor of the 'neros, but just long enough to blend the different tastes well.
- A bit of a warning -- this dip doesn't seem excessively hot at first blush, because the honey really does mask the capsicum from the habaneros. Give it a few seconds before taking the next bite though, and you will find it to be quite warm.
- This dip will keep for quite some time in the refrigerator, as I think that mold might actually fear it. I've been nibbling on the last batch for a couple of months now, and it only gets better with age.
Honey is not considered Vegan by many Vegans and some Vegetarians. If you are making this for a Vegan or Vegetarian please ask if they consume honey.