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Belizean Habanero Sauce

Wednesday, 11 November 2009

Description

To preserve the distinctive flavor of the habaneros, don't cook them 
with the sauce but add them afterwards. This sauce will keep for weeks
in the refrigerator. Use it to spice up eggs, sandwiches, soups, and
seafood. This was the original, classic habanero sauce that has been
imitated in commercial products countless times.

Ingredients

At a glance
Cuisine
Latin American
Ingredient
Chile peppers
Cooking Method
Sauté
Difficulty
Easy
Heat Level
5
Chile
Habanero
Meal/Course
Sauce/Marinade/Rub
Makes
1 cup
1 small onion, chopped
1 tablespoon vegetable oil
1/2 cup chopped carrots
1 cup water
3 fresh habanero chiles, seeds and stems removed, minced
1/4 cup lime juice

Methods/steps

In a sauce pan saute the onion in the oil until soft. Add the carrots 
and water. Bring to a boil, reduce the heat and simmer until the carrots
are soft. Allow the mixture to cool at room temperature.
Add the habaneros and lime juice to the carrot mixture. Place the
mixture in a blender and puree until smooth.

 

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