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.
