Post by nini on Mar 30, 2007 21:59:05 GMT -5
authentic mexican habanero sauce
12 habaneros without the stems
1/2 cup of chopped carrots
1/2 cup of water
1/2 cup of chopped onion
3 cloves of minced garlic
1 tbsp vegetable oil
1/4 cup of lime juice
1 tbsp vinegar
Preparation Time: 10 Min.
Cooking Time: 20 Min.
INSTRUCTIONS
sauté the onion and the garlic over medium heat in the oil. Once they have browned add the carrots with ½ cup of water. Simmer until the carrots become tender.
Place the onions, garlic, and carrot mixture in a blender. Add the habaneros. Puree them until smooth. Then combine the puree with the vinegar and the lime juice and simmer over low heat. This will allow the flavors to mix.
SERVING SUGGESTIONS AND COMMENTS
warning!!! this sauce is very hot! use sparingly.
****in Suriname they make a sauce like this but add boiled potatos to it, the taters help cut down the heat.
12 habaneros without the stems
1/2 cup of chopped carrots
1/2 cup of water
1/2 cup of chopped onion
3 cloves of minced garlic
1 tbsp vegetable oil
1/4 cup of lime juice
1 tbsp vinegar
Preparation Time: 10 Min.
Cooking Time: 20 Min.
INSTRUCTIONS
sauté the onion and the garlic over medium heat in the oil. Once they have browned add the carrots with ½ cup of water. Simmer until the carrots become tender.
Place the onions, garlic, and carrot mixture in a blender. Add the habaneros. Puree them until smooth. Then combine the puree with the vinegar and the lime juice and simmer over low heat. This will allow the flavors to mix.
SERVING SUGGESTIONS AND COMMENTS
warning!!! this sauce is very hot! use sparingly.
****in Suriname they make a sauce like this but add boiled potatos to it, the taters help cut down the heat.
