| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 20 | Habanero pepper | |
| 3 | lg | Carrots |
| 20 | Vine ripened tomatoes (it's best if you have them fresh from your garden) | |
| 2 | lg | Onions |
| 1/4 | c | Salt (up to) |
| 8 | Limes (juice only) | |
| 1/3 | c | Vinegar |
| 1/2 | Pod of garlic (10-12 cloves) |
INSTRUCTIONS
From: Jana Kay Ward <jkward@tenet.edu> Date: Wed, 31 Jul 1996 13:24:39 PST Place tomatoes in boiling water for 30 seconds, remove and place in cold water. When cool, peel the tomatoes and quarter them. Place all veg's into a food processor, and grind until course. Bring to a boil and then simmer for 30 minutes Place the sauce into sterile jars and seal. This recipe can be used with serrano and or jalapeno peppers if you want a milder sauce. Of course, the flavor of the habanero makes it something special. WARNING! This hot sauce is not for the faint hearted. It is also best to cook this outside unless you have an oxygen tent available. CHILE-HEADS DIGEST V3 #059 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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