12 oz vinegar

6 chili peppers (at least one cayenne, a variety tastes best here) minced

6 oz can tomato paste

1 tablespoon minced garlic

1 teaspoon black pepper

1 teaspoon lemon juice

Olive oil

Saute your peppers and garlic in about a tablespoon of olive oil.

Stir in the tomato paste and half the vinegar.

Bring to boil and add the rest.

Tips--chipolte peppers are fabulous with this (they are my favorite)

to use habs--puree in blender (small amount of water)and strain. Use resulting liquid unless you reall enjoy heat.

If you use more than one habenero you can reduce vinegar by amount of liquid added.