4 cloves of minced garlic

1 cup of diced red onion

3 cups of diced tomatoes

3 tablespoons of extra virgin olive oil

2 medium chili peppers

4 habanero peppers, seeded

1 cup of distilled white vinegar

2 teaspoons salt

2 teaspoons white sugar


1. Over medium heat in a large saucepan, heat oil and add the onion, chili peppers, habanero peppers and garlic. Cook for 3 to 4 minutes, or until the onions begin to brown. Stir continuously.

2. Reduce heat. Add the vinegar, tomatoes, salt and sugar. Stir until the tomatoes break down. Roughly 6 minutes.

3. Place mixture in blender and blend until a puree is formed.

4. Pour mixture through a fine mesh sieve.

5. Let mixture cool for an hour.