| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sauce | 1 | Servings | |
INGREDIENTS
| 12 | Haberno peppers, stems | |
| removed peppers chopped | ||
| 1/2 | c | Chopped onion |
| 2 | Cloves garlic, minced | |
| 1 | T | 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 chilies into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habernos. 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 Date: Tue, 25 Jun 1996 07:49:09 -0700 From: cstarz@teleport.com (Carey Starzinger) MM-Recipes Digest V3 #179 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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