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Salsa De Habanero (Belizean Habanero Sauce)


1 sm Onion; chopped
1 tablespoon Vegetable oil
1/2 cup Chopped carrots
1 cup Water
10 each Fresh Habanero chiles; seeds and stems removed, minced
1/4 cup Lime juice

Yield: 1 Cup

Sauté the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Allow the mixture to cool to room temperature. Add the Habaneros and lime juice to the carrot mixture. Place the mixture in a blender and puree until smooth.

This sauce will keep for weeks in the refrigerator.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.