Chocolate habañeros are among the hottest peppers in the world, as are regular habañeros. Use gloves when handling the peppers, and prepare this sauce in a well ventilated environment.
The spice has big-time staying power on the utensils you use- even if you wash carefully and thoroughly, there may be some left over spice in your next meal…
1 small onion, diced
2 carrots, chopped
1 tiny drizzle evoo
juice from 1/2 lemon
1 clove elephant garlic, minced (or 4 cloves regular garlic)
1/2 cup water
1 teaspoon cocoa
1/2 teaspoon spanish smoked paprika
1/2 teaspoon hot paprika
1/2 teaspoon cumin
1/2 teaspoon nutmeg
1/4 teaspoon ground coriander
12-15 chocolate habañero peppers, cut into small rings
3/4 cup white vinegar
1 tablespoon agave syrup
In a non-stick skillet, heat the olive oil and then add the onions and carrots. Cook for a few minutes over medium heat, carefully watching to make sure they don’t dry-out and burn. Add the lemon juice and the garlic, and cook for another 3-4 minutes.
Once the lemon juice has mostly cooked out, add your spices. Cook for another 10-12 minutes, adding water when it starts to dry out (about 1 tablespoon at a time should do it- don’t add too much water! you may not need the whole 1/2 cup.) Finally, add the peppers and cook for another 3 minutes.
Remove from the heat, and once cool, empty all of the contents into a food processor. Put the lid on tightly and add the vinegar and agave syrup. Pulse until smooth. Bottle and ENJOY!