Salsa de habanero (belizean habanero sauce)
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; chopped |
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Chopped carrots |
| 1 | cup | Water |
| 10 | eaches | Fresh Habanero chiles; seeds and stems removed, minced |
| ¼ | cup | Lime juice |
Directions
Saute the onion in the oil until soft. Add the carrots and water.
Bring to a boil, reduce the heat, and simmer until the carrots are soft. Allow the mixture to cool to room temperature.
Add the Habaneros and lime juice to the carrot mixture. Place the mixture in a blender and puree until smooth.
This sauce will keep for weeks in the refrigerator.
Authors' heat scale: Extremely Hot _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95