Belizian style habanero hot sauce
1 Servings
Ingredients
| Quantity | 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 |
Directions
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