Title: Jim's Habanero Sauce
Categories: Meat
Yield: 6 Servings

8	tb	White vinegar
12	tb	Water
6		Cloves garlic
4	md	Habanero peppers
1/8	ts	Salt, non iodized

Place all ingredients in a blender and liquefy. Pour into a sauce pan and bring to a boil. Reduce heat to a simmer and cook to desired thickness. Pass through a strainer to remove pepper seeds. Reserve garlic bits and pepper pieces. While still hot pour into a 1/2 pint canning jar and seal, or use immediately. Add pepper and garlic pieces if desired.

NOTE: This sauce will be off white or yellowish in color. This leads me to believe that commercial sauces use a red dye.

SOURCE:*Jim Bodle POSTED BY: Jim Bodle 12/93 From: Karen Mintzias Date: 08-10-94 Submitted By DALE SHIPP On 10-22-94

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