Habanero pepper sauce - agent orange

1 servings

Ingredients

Quantity Ingredient
12 Habanero 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

Directions

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 chiles into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habaneros. 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

Bob Emert

Related recipes