This tangy, fiery condiment can stand in for any hot sauce, but it’s particularly delicious with rich meats like pulled pork. Slideshow:  Condiments 

Food & Wine
August 2014

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Recipe Summary

total:
30 mins
Yield:
2/3 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roast the chiles directly over a flame, turning, until lightly charred all over; transfer to a blender.

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  • In a small saucepan, combine the vinegar with the honey, ginger and a pinch of salt and bring to a boil. Pour the vinegar into the blender and let cool completely, then puree until smooth. Transfer the habanero vinegar to a jar and season with salt.

Make Ahead

The habanero vinegar can be refrigerated for up to 2 weeks.

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