habanero sauce

Categories
Toohot
Yield
4 servings
MeasureIngredient
Plum tomatoes
To 3 fresh habanero chilies
Garlic cloves, unpeeled
¼ cup Water
  Juice of one orange
  Juice of one grapefruit
  Salt and fresh ground pepper
  To taste

Heat cast iron skillet over medium low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.

TOO HOT TAMALES SHOW #TH6343

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