Hot Sauce Recipes

Ingredients
1 small onion — chopped
2 cloves garlic — chopped
1 tablespoon vegetable oil
1 cup carrots — chopped
2 cups water
4 Scotchbonnet Habanero peppers, seeded and fine chopped
3 tablespoons fresh lime juice
3 tablespoons white vinegar
1 teaspoon salt
 

Directions

1. Saute onion in oil until soft.
2. Add carrots and water.
3. Bring to boil, reduce heat and simmer until the carrots are soft.
4. Remove from heat .
5. Add chilies,lime juice and salt to the carrot mixture.
6. Place in processor and puree until smooth.
7. Pour into sterilized jars and seal.

You can also cut the flesh from the peppers and freeze them or pop them into a food dehydrator. Either method works well. One thing that can’t be stressed enough, wear rubber gloves when working with habaneros.