----- Now You're Cooking! v4.20 [Meal-Master Export Format]

    Title: Habanero Pepper Sauce
 Categories: Mexican, sauces/dips
    Yield: 6 servings
    
   12    habanero chiles, stems 
 -removed, chopped
  1/2 c  chopped onion
    2    cloves garlic, minced
    1 tb vegetable oil
  1/2 c  chopped carrots
  1/2 c  distilled vinegar
  1/4 c  lime juice

Saute the onion and garlic in the oil until soft.  Add the carrots with a
small amount of water.  Bring to a boil, reduce the heat, and simmer until
the carrots are soft.  Place the mixture and the chiles in a blender, and
puree the mixture until smooth.  Combine the puree with the vinegar and
lime juice and simmer for 5 minutes to combine the flavors.  Strain the
mixture into sterilized bottles and seal.
   
From: The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach.
   
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From: Pat and Sarah Gruenwald <sitm@ekx.infi.net>
Newsgroups: rec.food.recipes
Date: 13 Oct 1997 05:29:42 -0600