12 habanero peppers, stems removed, peeled 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon vegetable oil 1/2 cup chopped carrots 1/2 cup distilled vinegar 1/4 cup lime juice
Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft.
Place the mixture and raw chiles into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the habaneros. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.
Heat Index : 9 on a scale of 1-10.
8 calories, 0 grams fat, 1 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium.
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Very good recipe. I portioned everything with 12 habaneros. Very very hot but well worth it. The blend of ingredients really lets the wonderful flavor of the habaneros come through the blazing heat. Nice job!