If you’re not up to the heat, keep some dairy around. It’ll help cool down the burn.
Ingredients
- 2 habanero chiles, stemmed
- 1 ½ tsp salt
- 1 ½ tsp freshly-ground black pepper
- Juice of 2 lemons
- Zest of 1 lemon, finely grated
- 2 tbsp minced garlic
- ½ cup white wine
- ¼ cup unsalted butter, melted
- ¼ cup extra-virgin olive oil
Procedure
- Run everything in a blender until smooth.
- Keep refrigerated for up to 1 ½ weeks.
- Shake well before using.