20 Habaneros
1 large Chipotle in adobo sauce or 3 small ones
1 White onion, chopped
2 Garlic cloves, chopped
1 teaspoon Ground cumin
1 tablespoon Lemon juice
1/2 Apple, peeled
1 teaspoon Salt
1/4 cup Distilled white vinegar
1 tablespoon Lemon juice
3/4 cup White wine
Yield: 2 Cups
Stem and seed the habaneros, leaving the inner membranes. Combine the habaneros with all the other ingredients except the lemon juice and wine in a blender and process to a fine puree. Transfer to a nonreactive pan and cook over low-medium heat for ten minutes. Add lemon juice and wine, mix well and transfer to sterilized sauce bottles.
Keep refrigerated, shake well before use.