| 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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