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Ingredientes
- 12 x Habanero Peppers, Stems Removed, Peppers Minced
- 1/2 c. Minced Onion
- 2 x Cloves Garlic, Chopped
- 1 Tbsp. Vegetable Oil
- 1/2 c. Minced Carrots
- 1/2 c. Distilled Vinegar
- 1/4 c. Lime Juice
Direcciones
- Saute/fry the onion and garlic in oil till soft; add in the carrots with a small amount of water. Bring to a boil, reduce heat and simmer till carrots are soft.
- Place the mix and raw chiles into a blender and puree till smooth.
- Do not cook the peppers, since cooking reduces flavor of the Habaneros.
- Combine the puree with vinegar and lime juice, then simmer for 5 min and seal in sterilized bottles.
- Heat Index : 9 on a scale of 1-10.
- Yields 2 c.
- Bob Emert
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 327g | |
| Calories 217 | |
| Calories from Fat 123 | 57% |
| Total Fat 13.88g | 17% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 381mg | 11% |
| Total Carbs 19.05g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.87g | 5% |
| Protein 1.91g | 3% |
