| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sauces | 1 | Servings | |
INGREDIENTS
| 12 | Habanero Peppers, Stems Removed, Peppers Chopped | |
| 1/2 | c | Chopped Onion |
| 2 | Cloves Garlic, Minced | |
| 1 | tb | Vegetable Oil |
| 1/2 | c | Chopped Carrots |
| 1/2 | c | Distilled Vinegar |
| 1/4 | c | Lime Juice |
INSTRUCTIONS
Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place the mixture and raw chiles into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habaneros. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles. Heat Index : 9 on a scale of 1-10. Yields 2 cups Bob Emert From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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