Habenero pepper sauce

Yield: 1 Servings

Measure Ingredient
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

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