Habanero Pepper Sauce

Habanero Pepper Sauce

Time: 25 mins

Ingredients

  • 7 habanero peppers
  • 13 garlic cloves
  • 11 scallions, cut into 1 pieces
  • 1 large carrot, coarsely chopped
  • 1/2 cup water
  • 1/2 cup chicken broth
  • 3/4 cup white vinegar
  • 1/2 cup yellow mustard
  • 2/3 cup chopped cilantro leaf
  • 2 tablespoons thyme leaves
  • 2 tablespoons fresh lime juice

Directions

  • 1 In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.
  • 2 In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.
  • 3 Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.
  • 4 Transfer to jar and refrigerate.
  • 5 Best after 24 hours.
  • 6 Can be made and refrigerated for 6 months.
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