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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
Serves: chile fiends happily!
ripe habanero peppers, chopped fine
shallot, 1/4 inch dice
cloves garlic, minced
cup carrots 1/4 inch dice
tablespoons fresh ginger root, peeled and minced
sea salt, or to taste
teaspoons ev olive oil
cup fresh-squeezed lime or lemon juice or both
cup apple cider vinegar
teaspoon fresh turmeric root, peeled and chopped, optional
- 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.
- This recipe was entered in the contest for Your Best Spicy Recipe
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