Canning Recipes

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Habenero Pepper Sauce
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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12 habenero peppers -- stemmed, chopped
1 tablespoon vegetable oil
1/2 cup chopped carrots
1/2 cup chopped onion
1/2 cup distilled vinegar
2 garlic cloves -- minced
1/4 cup lime juice

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 Habeneros.

Combine the puree with vinegar and lime juice, then simmer for 5 minutes
and seal in sterilized bottles.

This recipe yields 2 half-pints.

Heat index: Sauce is 9 on a scale of 1-10.

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