This is HOT... take great care to avoid painful mistakes.
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Habanero peppers
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Ingredients
- 12 Habanero peppers
- 1/2 cup Carrot (chopped)
- 1/2 cup Onion (chopped)
- 3 cloves garlic minced
- 1 tsp vegetable oil
- 1/2 cup white vinegar
- 1/4 cup fresh lime juice slightly warmed in the microwave before squeezing increases the yield
- 1/2 cup water
Ingredients
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Instructions
- WEARING DISPOSABLE GLOVES, IN A WELL VENTILATED AREA: Remove stem from peppers, slice pepper open, remove & discard seeds. Then chop peppers.
- Sautee onion & garlic in the oil until soft.
- Add carrots & water. Simmer until tender.
- IN A WELL VENTILATED AREA - Place carrot mixture and chopped peppers in blender. Puree until smooth.
- Add vinegar & lime juice
- IN A WELL VENTILATED AREA - Bring to slow simmer. Cook 5 minutes. Strain into a bowl or large bottle.
- Discard the strained solids, or freeze for later use in other recipes. One good way is to pour it into a novelty ice cube tray that makes small rounded cubes.
- Optional: Let cool - OK to refrigerate. Next steps can wait until convenient
- Reheat if cooled (between 160°F and a slow simmer is fine). . , pour into sterilized bottles, seal. Take great care to avoid splashes or spills.
- Store in refrigerator or a dark area. Should keep for a year if properly sealed.
Recipe Notes
Very hot - use sparingly and be sure to warn anyone you share it with. Heed the warnings about avoiding spills or any physical contact with the sauce. Wipe your eye with a finger that has any trace of this on it and you will be extremely unhappy for what will seem a very long time.
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