2 c cups
12 habanero chiles, stems
-removed, cho
1/2 c chopped onion
2 cloves garlic, minced
1 tb vegetable oil
1/2 c chopped carrots
1/2 c distilled vinegar
1/4 c lime juice
Saute the onion and garlic in the oil until soft. Add the carrots
with a small amount of water. Bring to a boil, reduce the heat, and
simmer until the carrots are soft.
Place the mixture and the chiles in a blender, and puree the mixture
until smooth.
Combine the puree with the vinegar and lime juice and simmer for 5
minutes to combine the flavors.
Strain the mixture into sterilized bottles and seal.
The Whole Chili Pepper From the collection of Jim Vorheis
