Jim's Habanero Saucehabanero 8 tablespoon white vinegar 12 tablespoon water 6 cloves garlic 4 medium habanero peppers 1/8 teaspoon 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 |
