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Salsa De Habanero (Belizean Habanero Sauce) check, ethnic, peppers, sauces 1 small onion; chopped 1 tablespoon vegetable oil 1/2 cup chopped carrots 1 cup water 10 each fresh habanero chiles; seeds and stems removed, 1/4 cup lime juice Saute 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. Authors' heat scale: Extremely Hot _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Yield: 1 cup Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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