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Habanero Hot Sauce, Belize-Style Recipe

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This recipe for Habanero Hot Sauce, Belize-Style, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephen Massengale
Added: Saturday, August 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 small onion, chopped
2 cloves garlic, chopped
1 T. vegetable oil
1 c. chopped carrots
2 c. water
6 habanero chilies, seeds and stems removed, minced
3 T. fresh lime juice
2 T. white vinegar
1 tsp. salt

Directions:
Directions:
In a skillet over medium-high heat, cook the onion and garlic in the oil, stirring, until softened, about 3 to 5 minutes. Add the carrots and water. Bring to a boil, then reduce the heat to low and simmer until the carrots are soft, about 10 minutes. Remove from the heat. Add the chilies, lime juice, vinegar and salt to the carrot mixture. Place in a blender or food processor and puree until smooth. Serve it over breakfast dishes, soups and stews, tacos or anything that needs instant heat.

To cut the heat of this extremely hot sauce, increase the amount of carrots or decrease the number of chilies. This sauce will keep for months in the refrigerator.

Number Of Servings:
Number Of Servings:
Makes 1 cup

 

 

 

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