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LOCATION: Recipes >> Preserving >> HABENERO PEPPER SAUCE

Print this Recipe    HABENERO PEPPER SAUCE

12 habenero peppers, stems removed, peppers chopped
1 tb vegetable oil
1/2 c chopped carrots
1/2 c chopped onion
1/2 c distilled vinegar
2 cloves garlic, minced
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 Habeneros. 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

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