Habanero Pepper Sauce - Agent Orange Recipe - Cooking Index
12 | Habanero peppers - stems | |
Peppers chopped | ||
1/2 cup | 31g / 1.1oz | Chopped onion |
2 | Garlic - minced | |
1 tablespoon | 15ml | Vegetable oil |
1/2 cup | 55g / 1.9oz | Chopped carrots |
1/2 cup | 118ml | Distilled vinegar |
1/4 cup | 59ml | 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
Source:
Jo Anne Merrill
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