Habjapeno Hot Sauce By Danielle


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Serves | Prep Time | Cook Time

Why I Love This Recipe

This sauce is dedicated to my brother in law and his daughter. They wanted a hot sauce that was ten times more flavorful than tobasco AND ten times more hot. I think I did it. AND, I grew all the peppers in my garden; the rest of the ingredients are organic. Check out my blog at daniellecopeland.com for more on this recipe.


Ingredients You'll Need

18 habanero peppers
10 green jalapeno peppers
20 red jalapeno peppers
whole head of garlic
6 carrots (shredded finely)
1 yellow onion
juice of two limes
2 tbs. olive oil
seasoning to taste (thyme/cilantro)
salt & pepper
1/2 cup water
1 cup white vinegar


Directions

In food processor, mince onion and garlic with olive oil. Sauté in a pan for 5 minutes on medium heat, making sure not to let the garlic get too brown.


Add shredded carrot and cook for another 8 minutes. Increase heat to high, add seasonings, and water and cook for another 2 minutes on high. Take mixture off heat and allow to cool a bit.


Combine peppers, lime juice, and salt & pepper in a food processor and mince.


Now, combine both mixtures in food processor, add vinegar, and pulse. If desired, add another ¼ cup water.


Note: because these peppers are not cooked, the sauce is probably too hot for the average person. I recommend not using the seeds; this will cut down on the heat, but not the flavor.


Questions, Comments & Reviews



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