Belizean Habanero Sauce
Wednesday, 11 November 2009
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.
At a glance
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
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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