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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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
Habernos. 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
| Ingredients:
12 Haberno peppers, stems removed, peppers chopped
1/2 Cup(s) Chopped onion
2 Cloves garlic, minced
1 Tablespoon(s) Vegetable oil
1/2 Cup(s) Chopped carrots
1/2 Cup(s) Distilled vinegar
1/4 Cup(s) Lime juice |
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