Larry's Honeyed Habanero Dip

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 15
• 16 whole habanero peppers, stemmed
• 1 (8 ounce) can tomato paste
• 1 onion, minced
• 3 tablespoons garlic powder
• 1 tablespoon virgin olive oil
• 1/2 cup distilled vinegar
• 1/4 cup lemon juice
• 7 tablespoons honey
• 8 dashes worcestershire sauce (to make this recipe vegetarian, use vegetarian worcestershire sauce.)

Recipe

• 1 sautee onion in olive oil, stirring in garlic powder until soft. add a small amount of water and continue cooking for about fifteen more minutes over low heat, stirring occasionally. (as a side note, i had a happy accident while looking for all of the blender parts, and scorched this mixture a bit - all to the good. it added a very nice "roasted" taste.) do not cook your habaneros, as this kills the taste. when the onions are sauteed, place in a blender with the rest of the ingredients (you will want to make sure that your habaneros are whole - not peeled or seeded, as much warmth is contained in the seeds), and puree into a smooth mixture. at this point, you will want to return this mixture to heat for about five minutes - not long enough to kill the flavor of the 'neros, but just long enough to blend the different tastes well.
• 2 a bit of a warning -- this dip doesn't seem excessively hot at first blush, because the honey really does mask the capsicum from the habaneros. give it a few seconds before taking the next bite though, and you will find it to be quite warm.
• 3 this dip will keep for quite some time in the refrigerator, as i think that mold might actually fear it. i've been nibbling on the last batch for a couple of months now, and it only gets better with age.