Yield: 1 Servings
Measure | Ingredient |
---|---|
12 \N | Habenero peppers, stems removed, peppers chopped |
½ cup | Chopped onion |
2 \N | 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