| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Habanero, Sauce, Canned, Chile, Belize |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion, chopped |
| 2 |
|
Cloves garlic, chopped |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Carrots, chopped |
| 2 |
c |
Water |
| 3 |
|
Habanero chilies (3 or 4), minced |
| 3 |
tb |
Fresh lime juice |
| 3 |
tb |
White vinegar |
| 1 |
ts |
Salt |
INSTRUCTIONS
Saute onion in oil until soft. Add carrots and water.Bring to boil,reduce
heat,and simmer until the carrots are soft. Remove from heat . Add
chilies,lime juice and salt to the carrot mixture. Place in processor and
puree until smooth.Pour into sterilized jars and seal.
Per serving: 217 Calories; 14g Fat (54% calories from fat); 3g Protein; 24g
Carbohydrate; 0mg Cholesterol; 2731mg Sodium
Recipe by: The Habanero Cookbook, DeWitt & Gerlach Posted to CHILE-HEADS
DIGEST V3 #360 by shade <liveoak@polaris.net> on Jun 19, 1997
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