Gringo Killer 2

Rating: 2.88 / 5.00 (8 Votes)

Total time: 45 min



Finely chop habanero chilies with seeds and innards. Blend all ingredients in a hand blender, season with salt. Bring to a boil and simmer for 10 minutes. Pour into sterilized bottles and infuse for a few days.

When boiled down in this “classic” way, the sauce will keep for several months. Keep opened bottles in the refrigerator.

Info: Habanero powder makes the sauce extremely hot, because the capsaicin in dried chilies is much more concentrated.

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