Habanero hot sauce
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, chopped |
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Carrots, chopped |
| 1 | cup | Water |
| 10 | Habanero chiles, seeded and minced | |
| ½ | cup | Lime juice |
Directions
Saute the onions in the oil until soft. Add the carrots and water and bring to a boil. Reduce the heat and simmer until the carrots are soft.
Add the Habaneros and the lime juice to the carrot mixture. Place in a blender and puree until smooth. The sauce will keep for months in the refrigerator.
Source: "The West Indies Cookbook - Classic Recipes from the Spicy Caribbean" by Connie and Arnold Krochmal, 1992. Foreword by Dave DeWitt. Border Books, Alburquerque, New Mexico.
Submitted By JIM MOREY On 12-13-94