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Serves
chile fiends happily!
Author Notes
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
Ingredients
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12
ripe habanero peppers, chopped fine
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1
shallot, 1/4 inch dice
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2
cloves garlic, minced
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1/2 cup
carrots 1/4 inch dice
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1-2 tablespoons
fresh ginger root, peeled and minced
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1/2 teaspoon
sea salt, or to taste
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1-2 teaspoons
ev olive oil
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1/2 cup
fresh-squeezed lime or lemon juice or both
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1/4 cup
apple cider vinegar
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1 teaspoon
fresh turmeric root, peeled and chopped, optional
Directions
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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.
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Place aromatic mixture in blender or food processor with habaneros, citrus juice, vinegar and salt and puree.
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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.
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