Larry's Honeyed Habanero Dip

• 16 whole habanero peppers, stemmed
• 1 (8 ounce) can tomato paste
• 1 onion, minced
• 3 tablespoons garlic powder
• 1 tablespoon virgin olive oil
• 12 cup distilled vinegar
• 14 cup lemon juice
• 7 tablespoons honey
• 8 dashes Worcestershire sauce (To make this recipe vegetarian, use vegetarian Worcestershire sauce.)

1. Sautee onion in olive oil, stirring in garlic powder until soft.
2. Add a small amount of water and continue cooking for about fifteen more minutes over low heat, stirring occasionally.
3. (As a side note, I had a happy accident while looking for all of the blender parts, and scorched this mixture a bit - all to the good.
4. It added a very nice "roasted" taste.)
5. DO NOT cook your habaneros, as this kills the taste.
6. When the onions are sauteed, place in a blender with the rest of the ingredients (you will want to make sure that your habaneros are whole - not peeled or seeded, as much warmth is contained in the seeds), and puree into a smooth mixture.
7. At this point, you will want to return this mixture to heat for about five minutes - not long enough to kill the flavor of the 'neros, but just long enough to blend the different tastes well.
8. A bit of a warning -- this dip doesn't seem excessively hot at first blush, because the honey really does mask the capsicum from the habaneros.
9. Give it a few seconds before taking the next bite though, and you will find it to be quite warm.
10. This dip will keep for quite some time in the refrigerator, as I think that mold might actually fear it.
11. I've been nibbling on the last batch for a couple of months now, and it only gets better with age.

peppers, tomato paste, onion, garlic, virgin olive oil, distilled vinegar, lemon juice, honey, worcestershire sauce

Taken from www.food.com/recipe/larrys-honeyed-habanero-dip-172533 (may not work)