Accidental Habañero Relish

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Accidental Habañero Relish (Mike's Sting Sauce) Makes about 1 Quart I was making my Quick Salsa one night and was experimenting with some dried habañeros that I had found at the store. I was trying to chop one in my mini food processor and it wasn't working, so I threw in half a tomato to try and get things circulating. It pureed the tomato but the pepper was still not chopped fine enough to suit me so I dumped it all out onto the cutting board I had been chopping cilantro on. I chopped it all up nice and fine and got this wild idea to press in a large clove of garlic and a little salt and call it salsa. We used it on carne asada the next night and it was wonderful. While you're here, check out my featured recipe Archive, or my recipe database on my Recipes page.

6 Dried or Fresh Habañero Peppers 6 Cloves Crushed Garlic Fresh Cilantro, 1 sprig, chopped	3 medium Tomatoes (The picture shows 7, but they were small so I adjusted) Salt to taste

Please acknowledge www.mcnalley.com if you choose to publish this recipe elsewhere. Finely chop habañeros on a cutting board. You can just cut the stems off if they are fresh. Puree all ingredients in food processor. If you get it too salty, just add more peppers, tomato and garlic. Can be used immediately, but it's better if it sits in the refrigerator overnight. If you use fresh peppers, be careful handling them. They can burn your skin. I recommend medical gloves.
I like "hot" but I'll take flavor over heat anytime. This has an abundance of both.

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