| 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 |
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 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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