Free Recipe Pseudo-Melinda s Habanero Pepper Sauce
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Pseudo-Melinda s Habanero Pepper Sauce Recipe
1/2 c Onion, chopped
2 Garlic, minced
1 tb Olive oil
1/2 c Carrots, chopped
1/8 c Water
12 Habaneros, stemmed but
-not seeded, chopped
1/2 c White vinegar
1/4 c Lime juice
Pseudo-Melinda s Habanero Pepper Sauce Preparation
Saute onions and garlic in oil over medium low heat until soft but not brown. Add carrots and water. Bring to boil, reduce to low and cook until carrots are cooked. Remove this mixture to a blender and blend along with the Habaneros. When smooth, mix in vinegar and lime juice and simmer briefly. If you are looking to use the sauce immediately, simmer for 5 min; if you are going to store it, 2 min will be sufficient but will increase the heat of the sauce to about Melinda”s xxtra sauce heat. You may up to double the Habs before creating a painfully hot sauce (about as hot as Melinda”s reserve) In any case, this stuff should be packed into sterilized containers for storage unless you want to drink it up all at once, heh heh. Adapted from DeWitt and Gerlach, The Whole Chile Pepper Book. Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. mikeloo
Cooking Temperature:
Recipe Serves: 1
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