Ingredients :
- 3 cup distilled white vinegar
- 2 tbsp salt
- 1 lb carrots, trimmed, peeled, and roughly chopped
- 3 to 4 red, orange, or yellow habanero chiles, to taste, trimmed and sliced
Method :
- Combine the vinegar, chiles, and salt in a large nonreactive pot over medium high heat.
- Bring to a boil.
- Let the mixture cool, then puree in a blender and strain.
- While the peppers are cooking, in a separate pot combine the carrots with water to cover.
- Simmer until very tender but not overcooked, about 10 minutes.
- Drain well.
- Puree the carrots in the blender until smooth (you don"t need to strain them), then stir into the strained vinegar mixture.
- If it"s too spicy hot, thin it down with a little water.
- Use immediately, or transfer the hot sauce to airtight, sterile jars or bottles and refrigerate.
- *This sauce will literally last for years when stored in your refrigerator.*
- **This recipe makes 4 cups.**
- ***This also makes a nice gift.***
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