HOT HABANERO SAUCE
In small skillet, heat oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add chili peppers and 1 cup water; bring to boil. Reduce heat and simmer until chili peppers are tender, about 10 minutes. Let cool for 10 minutes.
In blender, purée chili pepper mixture until smooth. Add vinegar, salt and sugar; blend for 1 minute. Strain through fine-mesh sieve. Pour into sterilized 2-cup canning jar; seal tightly. (Make-ahead: Refrigerate for up to 1 month.)
PER 1 TBSP
about 7 cal, trace pro, trace total fat (trace sat. fat), 1 g carb (trace dietary fibre, 1 g sugar), 0 mg chol, 145 mg sodium, 33 mg potassium. % RDI: 1% iron, 1% vit A, 17% vit C, 1% folate.
MAKES ABOUT 2 CUPS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES