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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is seriously hot!!! It's my attempt to reproduce Melinda's Hot Sauce from Belize. In order to preserve the unique flavor of the habanero's, don't cook them with the other ingredients. To cut the heat of this very hot sauce, increase the amount of carrots or decrease the number of chiles. Based on: Belizean Habanero Hot Sauce from The Habanero Cookbook by Dave DeWitt and Nancy Gerlach. I've found this is especially yummy if you're having plain old smashed potato(es). Just make up a batch, and then pour a little (q.v. 1 tablespoon) over the potato(es) and continue fork-mashing them. Ingredients:
1 small onion, chopped |
2 garlic cloves, chopped |
1 tablespoon vegetable oil |
1 cup chopped carrot (or other root vegetable) |
2 cups water |
3 -4 habanero peppers, stems and seeds removed, minced |
2 tablespoons lime juice (preferably fresh) |
2 tablespoons vinegar |
1 teaspoon salt |
Directions:
1. In large skillet, saute onion and garlic in oil until soft.
2. Add carrots and water and bring to a boil.
3. Reduce heat and simmer until carrots are soft.
4. Remove from heat and transfer to a blender or food processor.
5. Add the chiles, lime juice, vinegar and salt.
6. Puree until smooth.
7. Serve at room temperature or chilled.
8. (I've had this last six months in the refrigerator.).
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