You will need to sterilize in boiling water a 4oz glass jar and its lid. Also we recomend gloves when handling the peppers… they can burn.
15 red habanero peppers
1 small onion
1 Tablespoon of sea salt
juice of half a lemon
3 Tablespoons of oil (preferably mild olive oil)
Wash the peppers and peel the onion. Chop them roughly and add to the blender with 1 Tablespoon of oil and the lemon juice. Blend it until all the onions and peppers are small. The texture should be somewhere between a chunky sauce and a puree. Add the sea salt. Blend another 2 seconds. Then transfer to the sterilized jar and top off with the rest of the oil to cover the peppers. It should be stored in the fridge and can be used for up to 2 weeks.
Be sure every time you dip into the pili pili to use a clean spoon to scoop it out! -christine