Here’s what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar
Provided by: Julie Klink
Yield: 6 cups
Ingredients:
| 10 habanero peppers, seeded, halved |
| 6 cloves garlic, smashed |
| 2 tablespoons olive oil, divided |
| 1 cup carrot, chopped |
| 1 onion, chopped |
| 1 ½ teaspoons salt |
| 2 cups water |
| ¼ cup lime juice |
| ¼ cup white vinegar |
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
- Roast for 10 minutes, until the edges of the peppers are brown.
- Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
- Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Remove the pot from the heat and let cool.
- Pour the vegetable mixture into a blender and puree until smooth.
- Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
- Enjoy!
Nutrition Facts:
Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams
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