Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Habanero Peppers, Stems
-Removed, Peppers Chopped
1/2 c Chopped Onion
2 Cloves Garlic, Minced
1 tb Vegetable Oil
1/2 c Chopped Carrots
1/2 c Distilled Vinegar
1/4 c 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 chiles 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

Bob Emert

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