This is a very spicy sauce to be used sparingly to spice dishes at the table or to use a drop or two at a time to season stews, chilis, soups, marinades etc. I eat it daily and always have a bottle on hand. It's great with any kind of egg dish!
Removing the veins and seeds (gloves are useful) from the peppers will tame the heat some. —rayva
chile fiends happily!
ripe habanero peppers, chopped fine
shallot, 1/4 inch dice
cloves garlic, minced
carrots 1/4 inch dice
fresh ginger root, peeled and minced
sea salt, or to taste
ev olive oil
fresh-squeezed lime or lemon juice or both
apple cider vinegar
fresh turmeric root, peeled and chopped, optional
In This Recipe
Saute garlic and shallot in olive oil over medium heat until translucent and fragrant. Add carrots, ginger and turmeric root, cover with a bit of water and cook until carrots are soft.
Place aromatic mixture in blender or food processor with habaneros, citrus juice, vinegar and salt and puree.
Return to pot and simmer 5 minutes to meld flavors. Place in sterilized jars. When cool, refrigerate. This should last 3-4 weeks in fridge.