Title: Habanero Pepper Sauce 2
Categories: Mexican Sauce Peppers
Yield: 1 Servings

2	c	Vinegar
12		Habanero chiles, stems removed, 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 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

Submitted By JIM VORHEIS On 10-23-94

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