1 lb Habanero peppers; seeded,
- minced
2 tb Lemon juice
2 tb Lime juice
2 cl Garlic; minced
2 tb Raw horseradish;
- finely grated
1 tb Fresh dill weed; chopped
1/4 c Olive oil
In a large bowl, stir together the peppers, lemon juice, lime juice,
garlic, horseradish, dill weed, and olive oil. Transfer to a sealed
container and refrigerate for 2 hours before serving.
