Ingredients Jump to Instructions ↓

  1. 12 Habenero peppers - stemmed, chopped

  2. 1 tablespoon 15ml Vegetable oil

  3. 1/2 cup 55g / 1.9oz Chopped carrots

  4. 1/2 cup 31g / 1.1oz Chopped onion

  5. 1/2 cup 118ml Distilled vinegar

  6. 2 Garlic cloves - minced

  7. 1/4 cup 59ml Lime juice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. This recipe yields 2 half-pints.

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


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