Ingredients:

• 3/4 lbs. Habanero peppers, stemmed
• 2 Bell peppers, stemmed and chopped
• 1 C. white vinegar
• 1/4 C. kosher salt

Directions:

Blend to smooth, bring to a boil in a saute pan then simmer for 10 minutes. Strain.

Is it bad that I’m just going for colors at this point? I wanted something mostly yellow, and this did it. A surprising amount of flavor, though. The bell peppers seemed to mostly contribute color and bulk, and the flavor of the habaneros came through a bit more than usual.

That said, it’s… not the most interesting thing I’ve ever made. I’m not going to throw it out, but it may take a while to work through the entire batch.