Mike's Garlic Habanero Chile Sauce

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   Open a window or turn on a fan.

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   Rough chop all vegetables and throw everything [except for pureed garlic, lime juice and salt] in the into a thick bottom pot with tight fitting lid.

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   Let her boil down.

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   Drain solids from pot and catch/reserve your fluids.

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   Just in case you need it to thin your sauce.

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   Definitely reserve those leftover fluids from your pot in a large zip lock bag to use in the following days.

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   It makes a delicious, spicy marinade for most meats.

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   Or, I'll commonly use it for steak, chicken and shrimp fajitas.

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   Place solids in your blender.

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    Don't over blend.

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    Again, you'll want some body to this sauce.

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    After blending - taste test your sauce.

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    If you feel it's a bit bitter due to the high acidity from the peppers and tomatoes - try this easy step.

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    Pour your blender contents into a large bowl.

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    Can this salsa in clean Mason Jars while it's still piping hot.

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    Then, refrigerate immediately.

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    These jars do make great little gifts for neighbors and co-workers!

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    Know that Guacamole Dip and Sour Cream will tame the heat in this sauce substantially.

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    Feel free to check out my Mike's Fiesta Guacamole recipe.

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    Serve chilled.

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    Enjoy!

No additional tips available.