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Habanero Pepper Sauce

Ingredients:

  • 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

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 chiles into a blender and puree until smooth. 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
B. Emert

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