Agent Orange Habanero Pepper Saucehabanero 12 habanero peppers, stems removed, pe 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon vegetable oil 1/2 cup chopped carrots 1/2 cup distilled vinegar 1/4 cup 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 |
