It's common to pickle hot chile peppers in brine to tame their heat a little and also to preserve them for long periods of time, but typically the pickling liquid is some combinatin of vinegar and seasonings like herbs and spices and often citrus peel or other fruit scraps. So perhaps it isn't such a stretch to preserve them in a raspberry flavored liqueur, for a similar fruity result. Top off the container with olive oil before refrigerating.
- 2 habanero peppers
- 1/4 jar raspberry liqueur
- olive oil
- Rinse habaneros and thinly slice.
- Place in a small jar and fill 1/4 full with raspberry liquor.
- Fill the jar to the top with olive oil.