Title: Haberno Pepper Sauce
Categories: Sauce
Yield: 1 Servings
| 12 | | Haberno peppers, stems removed, peppers chopped |
| 1/2 | c | Chopped onion |
| 2 | | Cloves garlic, minced |
| 1 | tb | Vegetable oil |
| 1/2 | c | Chopped carrots |
| 1/2 | c | Distilled vinegar |
| 1/4 | c | 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 Habernos.
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