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Habanero Pepper Sauce


  • 12 habanero chiles, stems removed, chopped
  • 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 Mexican lime juice


  1. Sauté onion and garlic in oil until soft.
  2. Add carrots with about 3 tablespoons of water. Bring to a boil; reduce heat and simmer until carrots are soft.
  3. Place this mixture and the chiles in a blender, then puree until smooth.
  4. Combine the puree with vinegar and lime juice and simmer for 5 minutes to combine flavors.
  5. Strain mixture into sterilized bottles.

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