| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauces, Peppers | 1 | Recipe | |
INGREDIENTS
| 12 | md | Habaneros, stemmed, seeded |
| 1/2 | c | Onions, chopped |
| 2 | Cloves garlic, minced | |
| 1 | tb | Canola oil |
| 1 | c | Carrots; chopped |
| 1/2 | c | Vinegar |
| 1/4 | c | Fresh lime juice |
INSTRUCTIONS
Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Place the chiles, vinegar and lime juice in a blender and blend until peppers are finely minced. Add the onion, garlic and carrots and puree the mixture until smooth. Return the mixture to the stove and simmer for 5 minutes. Strain the mixture into an empty hot sauce bottle. You get about 4 ounces. This is a fiery hot sauce that you need to use with care. Place the ingredients that were strained out into a jar and refrigerate. It will have the consistency of finely grated horseradish but the flavor of habanero fruit. I love this on just about everything. Tom Greaves Posted to CHILE-HEADS DIGEST V3 #138 Date: Tue, 22 Oct 96 09:51 EST From: Tom Greaves <[email protected]>
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