Title: Habanero Pepper Sauce #12
Categories: Mexican Sauce Herb Blank
Yield: 6 Servings

12		Chiles, habanero; stemmed, chopped
1/2	c	Onions; chopped
2		Garlic cloves; minced
1	tb	Oil, vegetable
1/2	c	Carrots; chopped
1/2	c	Vinegar
1/4	c	Lime juice

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 mixture and the chiles in a blender, and puree the mixture until smooth. Combine the puree with the vinegar and lime juice and simmer for 5 minutes to combine the flavors. Strain the mixture into sterilized bottles and seal. The Whole Chili Pepper From the collection of Jim Vorheis, reposted by DonW1948@aol.com

From: Donw1948@aol.Com Date: Sun, 15 Oct 1995 03:38:45 -0400

previous

next