- 1½ cups finely chopped large yellow onion
- 4 stemmed, seeded and finely chopped habanero peppers
- 6 cloves finely chopped garlic
- 1 cup white wine vinegar
- 2 tablespoons honey
- 2 cups peeled and chopped prickly pears
When I came up with this recipe, my co-workers would always make real spicy food for us in the kitchen, trying to top each other at who could make it spicier. I thought this would go across really well with them. The sauce came out pretty spicy, but the prickly pear added a lot of sweetness to counter that. When I brought it to work, it went across real well and we ended up using most of it right away on various concoctions from tacos to pulled pork lettuce cups! I’ve used it for hot wings too. I warm it up with a little butter—making it less spicy but quite tasty—and slather it over those wings! - Brandon Hernández
- Add the onion, habanero, garlic, vinegar and honey to a saucepan over medium-high heat.
- Bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
- Add the prickly pears and simmer for another 10 minutes. Remove from the heat and transfer the mixture to a blender or food processor.
- Blend the mixture, then strain it into small refrigerator-safe jars. The sauce will keep, refrigerated, for up to two weeks.
NOTE: Prickly pears are usually available at Mexican markets like Pancho Villa’s on El Cajon Boulevard off the I-805 freeway.