Pseudo-Melinda’S Habanero Pepper Sauce
Description
This Mediterranean sauce features Onion, chopped, Garlic, minced, Olive oil. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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not seeded, chopped 1/2 c White vinegar 1/4 c Lime juice Saute onions and garlic in oil over medium low
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heat until soft but not brown.
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Add carrots and water.
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Bring to boil, reduce to low and cook until carrots are cooked.
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Remove this mixture to a blender and blend along with the Habaneros.
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When smooth, mix in vinegar and lime juice and simmer briefly.
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If you are looking to use the sauce immediately,
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simmer for 5 min; if you are going to store it, 2 min will be sufficient but will increase the
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heat of the sauce to about Melinda's xxtra sauce
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heat .
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You may up to double the Habs before creating a painfully hot sauce (about as hot as Melinda's reserve) In any case, this
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stuff should be packed into sterilized containers for storage unless you want to drink it up all at once, heh heh.
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Adapted from DeWitt and Gerlach, The Whole Chile Pepper Book
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 132.0kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 30.4mg2%
- Total Carbohydrate 22.3g8%
- Dietary Fiber 2.4g10%
- Sugars 3.2g
- Protein 3.8g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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