| 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
A Message from our Provider:
“You’re never too young for God”