Yield: 1 Servings
|12||Habenero 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|
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 chilies into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habeneros. 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