Habanero Onion Chutney

Habanero Onion Chutney

Habanero Onion Chutney

1 Sweet Onion, sliced thin
1 Small Red Bell Pepper, finely chopped
1 Habanero Pepper, finely chopped
1/2 Cup Cider Vinegar
1/4 Cup Sugar
1/4 Teaspoon Cinnamon
1/2 Teaspoon Fresh Thyme

Combine all ingredients in a saucepan and simmer until thick. Do not allow it to burn. Use on fish, chicken or pork. Use caution when handling the habanero, it is extremely hot and can cause skin irritation if the inside of the pepper comes in contact with one's skin. Those preferring a milder taste may wish to use 1/4 to 1/2 of the habanero. Other hot peppers may be substituted for the habanero, each will give the relish its own unique flavor.

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