Habanero Pepper Sauce - Agent Orange
- 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
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
