Made with rare white habanero peppers. White habanero peppers have similar heat to orange habaneros, and perhaps a bit hotter with smoky undertones. We served ours over a simple Tomato-Asparagus salad, but it goes great over mixed greens, or over your favorite protein that matches with a creamy dressing.
2 white habanero peppers, chopped (orange habanero peppers are fine as well)
1/2 cup buttermilk
5 ounces goat cheese
1 teaspoon minced garlic
1 teaspoon olive oil
1 teaspoon white wine vinegar
Salt to taste
Add all ingredients to a food processor.
Process until smooth.
Adjust your consistency as desired by adding more buttermilk or a bit of water.