Habanero Hot Sauce

by Torbjorn Eriksson
(Stockholm, Sweden)

• 12 fresh Habanero chillies


• 12 cloves of garlic


• Lime juice

1. Slice the habanero and garlic as thin as possible. The thinner you slice them, the more taste you will get out of them.

2. Put in a glass jar and cover up with lime juice.

3. Put on a tight lid and keep refridgerated for at least 24 hours.

4. Use only the lime juice as a nice additive to minced meat, scrambled eggs or anthing you like.

5. When the lime juice is used up so it doesn't cover the habanero and garlic anymore, fill up with more lime juice, give it a good shake and refrigerate for 24 hours again.