Habenero Pepper Sauce

Recipe Ingredients

12		Habenero peppers - stemmed, chopped
1 tablespoon	15ml	Vegetable oil
1/2 cup	55g / 1.9oz	Chopped carrots
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	118ml	Distilled vinegar
2		Garlic cloves - minced
1/4 cup	59ml	Lime juice

Recipe Instructions

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 chilies into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habeneros.

Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.

This recipe yields 2 half-pints.

Heat index: Sauce is 9 on a scale of 1-10.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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