| 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 <0007168628@mcimail.com>
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