Doug's Belizian Habanero Hot Sauce
What Goes In It:
What to do:
- 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
- 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.