Cookbook:Mexican Habanero Hot Sauce

Ingredients

 * ½ cup tomato paste
 * 10–15 habaneros chiles, de-stemmed
 * ¼ cup malt vinegar
 * Salt to taste
 * 5 drops red food coloring

Procedure

 * 1) Combine all ingredients in a food processor and pulse until smooth.
 * 2) Refrigerate in a non-reactive container for up to 2 months.