RED HOT & GREEN--Flaming Hot Habanero Chile Pepper Sauce

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* Exported from MasterCook *

 

Flaming Hot Habanero Chile Pepper Sauce

 

Recipe By :Red Hot and Green, Janet Hazen

Serving Size : 8 Preparation Time :0:00

Categories : Red Hot & Green

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- halved and thinly sliced

5 cloves garlic

12 habanero chiles -- stemmed

4 thick cayenne peppers -- stemmed & coarsely chopped

2 pimento peppers -- stemmed & coarsely chopped

OR hot goat horn peppers

1 cup water

1/4 cup white wine vinegar

OR apple cider vinegar

salt and pepper to taste

1/3 cup minced fresh cilantro -- (optional)

 

In a large nonstick saute pan, cook the onion and garlic over high heat for

5 minutes, stirring frequently. Add the chile peppers and cook 5-7

minutes, stirring frequently, until the onions are blackened around the

edges and the chiles are limp. Add the water and vinegar, reduce heat to

moderately high, and cook 5 minutes. Remove from heat and cool slightly.

 

Transfer to a food processor and process, pulsing on & off, until uniformly

minced. Season with salt & pepper and add cilantro, if desired. Store in

a tighly sealed nonreactive container in the refrigerator for up to one

month.

 

Source:

" Karen C. Greenlee <greenlee "

S(ISBN):

" 0-8118-1052-6 "

Copyright:

" 1996 "

Yield:

" 1 1/2 cups "

 

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Per serving: 14 Calories (kcal); trace Total Fat; (2% calories from fat);

1g Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0