Doug's Belizian Habanero Hot Sauce
What Goes In It:

• 1 small onion, chopped
• 1 t. vegetable oil
• 1 cup of chopped carrots
• 2 cups of water
• 6-8 habanero chiles, stemmed and seeded
• 3 T. fresh lime juice
• 3 T. white distilled vinegar
• 1 t. salt

What to do:

• put the chopped up onion and oil into a saucepan, use stainless steal pan or glass
  
  
• saute until soft, then add carrots and water
  
  
• heat to a boil and simmer until carrots are tender, then take off the heat
  
  
• add chiles, lime juice, and salt, the put in a blender and puree
  
  
• pour into sterilized jars and seal
  

Keep it in the refrigerator.

This stuff should -- theoretically -- keep for a couple of weeks. But it you are in doubt, toss it out and make a new batch. It's not like it takes long to make.

I found a similar recipe in a book by Nancy and Jeffrey Gerlach, called Too Many Chiles!, published by Out West Publishing in 1994. If you can find a copy, get it. It has lots of recipes and tips for dealing with chiles.

Comments or Flames (sorry, couldn't resist)?

Other Search Engines?	Elsewhere in the History Department's Home Page?
Top of the page	Department of History's Home Page
College of Arts and Sciences Home Page	Return to the ETSU Home Page

Last updated: The Ides of March, 2001