1 1/4 cup water
1/4 cup lemon juice (freshly squeezed)
2 habanero peppers
1/2 teaspoon salt
IMPORTANT: Habanero peppers are extremely hot. Please take care when handling them by using gloves and washing hands thoroughly.
Prepare the dressing: Cut the stems off the habanero peppers.Add all ingredients for the dressing to a blender and blend until creamy and smooth. Taste and adjust the habanero peppers and salt to your preference. Store in an air-tight container in the refrigerator. Notes: Important --> Habanero peppers are VERY hot. You will need to take care when handling them by using gloves and washing your hands thoroughly. In addition, if you don't like hot foods, this may not be a good recipe to try. If you have never eaten a habanero pepper, they are ~very~ hot (hotter than a jalapeno pepper) and only use one pepper to start out with. If you haven eaten habanero peppers before and like spicy foods, use either 1 or 2 depending on your preference. I use two when I make it. Lemon Juice. Using freshly squeezed lemon juice will give you the best flavor and nutrients because it hasn't been pasteurized but you can also use store-bought lemon juice. Cashews. When you use a blender, you will get a smooth and creamy texture from the cashews without soaking them. However, if you want the dressing to be extra smooth you may want to soak the cashews in advance. Place the cashews in a bowl filled with filtered/purified water for at least (1) hour, or until they are soft. Drain and rinse the cashews before adding them to your blender.