Recipe - Habanero Sauce Minor League Version

One half cup Cider vinegar
One half Onion
1 Clove garlic
One half Grated carrot
12 Habaneros; cored
1 teaspoon Olive oil
1/3 cup Chicken broth
One fourth cup Tequila gold
1 teaspoon Leaf oregano
Lawrey's seasoned salt
One fourth teaspoon Worstershire sauce
One half cup Honey

From: ROBERT WILLIAMS RLWILLIAMS@gallua.gallaudet.edu

Date: Fri, 30 Aug 1996 10:32:08 0500 (EST)
cook the onions in the olive oil until they just start to turn golden. half
way through this process add the grated carrot. Then add the minced garlic
and stir for a minute, just to soften it. Add the oregano at this time as
well. Stir over moderate heat for about a minute. Add the habaneros and the
vinegar, bring to a simmer, cover and cook about 10 minutes until the habs
are soft. take off the heat and cool a little bit. Put in the blender and
blend thoroughly.

Put back in the pot and bring to a simmer again. add chicken broth,
worstershire sauce, and honey. salt to taste. Add the tequila and cook long
enough to take away the raw alcohol flavor.

it's pretty hot but the carrots and honey make it so you can taste the
flavor of the habs without scorching yourself in the process. The chicken
broth and tequila ensure that it's not too vinegary.

I'm going to try a variation on this with my jalapeno crop when it comes
due... I'll let you know.

CHILEHEADS DIGEST V3 #089

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.