Habanero hot sauce

Yield: 1 cup

Measure 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

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

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