Sort ingredients
ccvv
QR Code
Listen
PdfIn a small bowl, whisk together the vinegar and honey and set aside.
Set a small saucepan over medium heat and add 2 tablespoons olive oil. Add the shallots, habaneros, and Fresnos and cook, stirring occasionally, until the peppers have softened and the shallots are translucent, 4 to 5
minutes.
Season with a pinch of salt, then add the garlic and cook for an additional 1 to 2 minutes, until the garlic is softened and fragrant. Turn the heat to low and add the vinegar and honey mixture. Give everything a final swirl
in the pan and cook for another minute.
Remove from the heat and allow it to cool before tasting and adjusting the seasoning. Once cool, transfer to a container and store in the fridge for up to 2 weeks.