Recipe - Habanero Salsa For Canning

20 Habanero pepper
3 lg Carrots
20 Vine ripened tomatoes (it's
best if you have them fresh
from your garden)
2 lg Onions
One fourth cup Salt
6 (up to)
8 Limes (juice only)
1/3 cup Vinegar
One half Pod of garlic (1012 cloves)

From: Jana Kay Ward jkward@tenet.edu

Date: Wed, 31 Jul 1996 13:24:39 PST
Place tomatoes in boiling water for 30 seconds, remove and place in cold
water. When cool, peel the tomatoes and quarter them. Place all veg's
into a food processor, and grind until course. Bring to a boil and then
simmer for 30 minutes Place the sauce into sterile jars and seal. This
recipe can be used with serrano and or jalapeno peppers if you want a
milder sauce. Of course, the flavor of the habanero makes it something
special. WARNING! This hot sauce is not for the faint hearted. It is also
best to cook this outside unless you have an oxygen tent available.

CHILEHEADS DIGEST V3 #059

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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