I make my Habanero tarter sauce for fish or coleslaw.
60/40 mayo sour cream
fine diced dill pickles or dill relish
fine diced red onion
squeeze of lime
salt and pepper
garlic
cilantro
and VERY fine diced habaneros. For a cereal bowl size of sauce, maybe two or three of them. Adjust quantities to your taste.
It gets much hotter after an overnight sit and the peppers release their oils.Great on fish tacos or as a coleslaw dressing with the very fine shaved cabbage.
