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Haberno Pepper Sauce



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
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
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