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Habanero Pepper Sauce
- 12 habanero peppers, stems removed, finley chopped
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup chopped carrots
- 1/2 cup distilled vinegar
- 1/4 cup lime juice
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 chiles into a blender and puree until
Don't cook the peppers, since cooking reduces flavor of the Habaneros.
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
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