Basic Habanero Sauce

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• 12 habanero peppers, stemmed and chopped
• 1 tablespoon vegetable oil
• 1/2 cup carrot, chopped
• 1/2 cup onion, chopped
• 1/2 cup distilled vinegar
• 2 garlic cloves
• 1/4 cup lime juice

Recipe

• 1 saute onion and garlic until soft.
• 2 add carrots with a small amount of water.
• 3 bring to a boil, reduce heat and simmer until carrots are soft.
• 4 place in a blender with the peppers; puree until smooth.
• 5 mix puree with vinegar and lime juice and simmer for 5 minutes.
• 6 seal in sterilized bottles/jars. makes 2 cups.
• 7 you can also try: my recipe.
• 8 i'm allergic to onions, so i make mine somewhat differently
• 9 24-30 habenero peppers, stemmed and chopped, 2 tbsp olive oil, 1 pound shredded carrots, 2 heaping tbsp of chopped garlic (i get this at the market in a jar. i prefer to use the water pack, but the garlic packed in oil works just as well), 1 cup apple cider vinegar, 1/2 to 3/4 cup key lime juice.
• 10 saute garlic in oil until soft.
• 11 add carrots and stir-fry for a minute or two to distribute the garlic well.
• 12 add enough water to come just short of covering the carrots.
• 13 bring to a boil, and simmer until carrots are soft, and liquid is reduced to about 1/2 of what you started with.
• 14 put carrot mixture and peppers into food processor and process until relatively smooth, adding vinegar and lime juice.
• 15 return to the stove and simmer 5 to 7 minutes.
• 16 for smooth tabasco style sauce, strain through cheesecloth (pressing out all the liquid) and bottle in sterilized bottles.
• 17 for a thicker basting type sauce, bottle as is.
• 18 makes 8 or 9 ( 4 oz) canning jars.