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Habanero Pepper Sauce Aka "Agent Orange"

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12 Habanero peppers, stems removed,; peppers chopped
1/2 cup chopped onion
2 cloves garlic; minced
1 tablespoon vegetable oil
1/2 cup chopped carrots
1/2 cup distilled 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 Posted to the BBQ List by Carey Starzinger on Jun 25, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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