| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chile, Sauce | 2 | Cups | |
INGREDIENTS
| 1/2 | c | Cider vinegar |
| 1/2 | Onion | |
| 1 | cl | Garlic |
| 1/2 | Grated carrot | |
| 12 | Habaneros, cored | |
| 1 | ts | Olive oil |
| 1/3 | c | Chicken broth |
| 1/4 | c | Tequila gold |
| 1 | ts | Leaf oregano |
| Lawrey's seasoned salt | ||
| 1/4 | ts | Worstershire sauce |
| 1/2 | c | Honey |
INSTRUCTIONS
cook the onions in the olive oil until they just start to turn golden. half way through this process add the grated carrot. Then add the minced garlic and stir for a minute, just to soften it. Add the oregano at this time as well. Stir over moderate heat for about a minute. Add the habaneros and the vinegar, bring to a simmer, cover and cook about 10 minutes until the habs are soft. take off the heat and cool a little bit. Put in the blender and blend thoroughly. Put back in the pot and bring to a simmer again. add chicken broth, worstershire sauce, and honey. salt to taste. Add the tequila and cook long enough to take away the raw alcohol flavor. it's pretty hot but the carrots and honey make it so you can taste the flavor of the habs without scorching yourself in the process. The chicken broth and tequila ensure that it's not too vinegary. I'm going to try a variation on this with my jalapeno crop when it comes due... I'll let you know. Walt - MM - Chile-Heads skip Posted to MM-Recipes Digest V4 #138 by "John Weber" <[email protected]> on May 17, 97
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