Title: Habanero Pepper Sauce
Categories: Sauce
Yield: 1 Servings

12		Habanero 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 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

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