Salsa De Habanero (belizean Habanero Sauce) Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
1 small: Onion, chopped
1 tbsp: Vegetable oil,
1/2 cup: Chopped carrots,
1 cup: Water,
10 each: Fresh Habanero chiles, seeds and stems removed, minced
1/4 cup: Lime juice,
Directions:
Saute the onion in the oil until soft. Add the carrots and water.
Bring to a boil, reduce the heat, and simmer until the carrots are
soft. Allow the mixture to cool to room temperature.
Add the Habaneros and lime juice to the carrot mixture. Place the
mixture in a blender and puree until smooth.
This sauce will keep for weeks in the refrigerator.
Authors heat scale: Extremely Hot
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Source from luhu.jp
Bring to a boil, reduce the heat, and simmer until the carrots are
soft. Allow the mixture to cool to room temperature.
Add the Habaneros and lime juice to the carrot mixture. Place the
mixture in a blender and puree until smooth.
This sauce will keep for weeks in the refrigerator.
Authors heat scale: Extremely Hot
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Source from luhu.jp