Saturday, January 28, 2006

Belizian Habanero Sauce Recipe

1 small onion, chopped
1 tbl oil
1 c chopped carrots
2 c water
6 habanero chiles, stemmed, seeded, and minced
3 tbl fresh lime juice
3 tbl white vinegar
1 tsp salt

Saute onion in oil until soft. Add carrots and water. Bring to boil,
reduce heat and simmer until the carrots are soft. Remove from heat.
Add chiles, lime juice and salt. Process to smooth sauce. Pour into
sterilized bottles and seal. Note that the habs are not cooked to
preserve their unique flavor.


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