Habanero pepper sauce - agent orange
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Habanero Peppers, Stems Removed, Peppers Chopped | |
| ½ | cup | Chopped Onion |
| 2 | Cloves Garlic, Minced | |
| 1 | tablespoon | Vegetable Oil |
| ½ | cup | Chopped Carrots |
| ½ | cup | Distilled Vinegar |
| ¼ | cup | Lime Juice |
Directions
Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft.
Place the mixture and raw chiles into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habaneros. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.
Heat Index : 9 on a scale of 1-10.
Yields 2 cups
Bob Emert