Belizian style habanero hot sauce

Yield: 1 Servings

Measure Ingredient
1 small Onion, chopped
2 Cloves garlic, chopped
1 tablespoon Vegetable oil
1 cup Carrots, chopped
2 cups Water
3 Habanero chilies (3 or 4), minced
3 tablespoons Fresh lime juice
3 tablespoons White vinegar
1 teaspoon Salt

Saute onion in oil until soft. Add carrots and water.Bring to boil,reduce heat,and simmer until the carrots are soft. Remove from heat . Add chilies,lime juice and salt to the carrot mixture. Place in processor and puree until smooth.Pour into sterilized jars and seal.

Per serving: 217 Calories; 14g Fat (54% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 2731mg Sodium Recipe by: The Habanero Cookbook, DeWitt & Gerlach Posted to CHILE-HEADS DIGEST V3 #360 by shade <liveoak@...> on Jun 19, 1997

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