Hot sauce

1. In a blender or food processor, puree chiles, tomato, onion and garlic.
2. Add lime juice and salt.
3. Heat vinegar in a small saucepan over medium heat.
4. When hot, pour into chile mixture and process until smooth.
5. Allow to cool.
6. Pour into a sterilized container.
7. Cover and store, refrigerated, for up to 6 months.
8. Makes 2 cups.
9. Note: habanero chiles, also known as scotch bonnet peppers, are among the hottest available.