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12 whole Habanero Chili Pepper
1/2 cup Onion
2 clove Garlic -- minced
1 tbs. Vegetable Oil
1/2 cup Carrot
1/2 cup Vinegar
1/4 cup Lime Juice
Sauté 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 Habaneros. 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
1/2 cup Onion
2 clove Garlic -- minced
1 tbs. Vegetable Oil
1/2 cup Carrot
1/2 cup Vinegar
1/4 cup Lime Juice
Sauté 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 Habaneros. 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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