Tom's double barrell habanero hot sauces
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | mediums | Habaneros, stemmed, seeded |
| ½ | cup | Onions, chopped |
| 2 | Cloves garlic, minced | |
| 1 | tablespoon | Canola oil |
| 1 | cup | Carrots; chopped |
| ½ | cup | Vinegar |
| ¼ | cup | Fresh lime juice |
Directions
Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft.
Place the chiles, vinegar and lime juice in a blender and blend until peppers are finely minced. Add the onion, garlic and carrots and puree the mixture until smooth.
Return the mixture to the stove and simmer for 5 minutes.
Strain the mixture into an empty hot sauce bottle. You get about 4 ounces.
This is a fiery hot sauce that you need to use with care.
Place the ingredients that were strained out into a jar and refrigerate. It will have the consistency of finely grated horseradish but the flavor of habanero fruit. I love this on just about everything.
Tom Greaves
Posted to CHILE-HEADS DIGEST V3 #138 Date: Tue, 22 Oct 96 09:51 EST
From: Tom Greaves <0007168628@...>