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| Habanero Pepper |
I was walking through the grocery store yesterday and I saw that they just got a load of very good looking
Habanero Chilis. These are the little chilies that some call the "Scotch Bonnet", they are about 1 1/2 inches long and about 1 inch in diameter. They are very pretty shade of orange and are
very hot, but have an unmistakable fruity flavor. I picked up 5 of these little guys and made the following hot sauce from them. As is my usual, I started with a basic recipe and modified it a little. Mine is better than the original, but here it is in case you want to try the
original.
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| Habanero Hot Sauce |
Ingredients:
1 Tbs. olive oil
1 cup carrots, diced
1 cup onion, diced
2 whole jalapeno peppers (prepared as directed)
5 cloves Garlic, rough chopped or minced
1/4 cup water
1/4 cup lime juice
1/4 cup white vinegar
1/4 cup Agave Nectar or Honey
2 medium tomatoes, peeled and rough chopped
5 whole habanero chilies (prepared as directed)
salt and fresh ground black pepper to taste
