Recipe - Habanero Pepper Sauce - Agent Orange

12 Habanero Peppers, Stems
Removed, Peppers Chopped
One half cup Chopped Onion
2 Cloves Garlic, Minced
1 tablespoon Vegetable Oil
One half cup Chopped Carrots
One half cup Distilled Vinegar
One fourth 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 110.

Yields 2 cups

Bob Emert

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini