This tangy, fiery condiment can stand in for any hot sauce, but it’s particularly delicious with rich meats like pulled pork. Slideshow: Condiments
Roast the chiles directly over a flame, turning, until lightly charred all over; transfer to a blender.
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.
The habanero vinegar can be refrigerated for up to 2 weeks.
I made this vinegar as part of the pulled pork meal. It was awesome and everything came together with a nice ginger beer to wash it all down.