2Tablespoonsof olive oil or vegetable oil of your choice
half a teaspoon of coarse sea saltadjust to your taste
very large pinch of muscovado sugarlight brown sugar
14Wholefresh habanero peppers* (any colour you like), stems removed
One small purple onionsliced into thin slices
5whole cloves of garlicroughly chopped
4Tablespoonsof vegetable oilmore if needed
Start by combining the lime juice, 2 Tablespoons of olive oil, the salt and the sugar in a small bowl. Stir until well combined then set aside.
Wear gloves to handle and avoid chile burns from the habaneros! For this step do be warned that you need to open a window or be ready for the possible effects of cooking the habaneros -- for me it usually involves a lot of coughing and sneezing. (lol) Pour the 4 Tablespoons of vegetable oil into a large pan then add the purple onion slices and sauté until they begin to soften. Now add all of the habaneros and sauté until they soften and begin to brown a bit -- make sure you keep stirring often to prevent burning. Lastly add the Gallic and sauté just until it softens -- about 2 or 3 minutes. Remove from the heat and place in a bowl large enough to hold them.
Pour the lime mixture (from step 1) over the cooked habaneros and stir until well combined. Allow to sit for 10 minutes before serving, or place in the refrigerator until ready to serve. Enjoy and be ready for some fire in your mouth!
Please be warned that this is a very, very spicy dish! Habaneros are among the spiciest peppers in the World so be careful. If you'd like to tone down the heat a bit you can remove the seeds and vein from all of the habaneros -- but even so this will still be spicy!