Habanero Pepper Sauce

Recipe by C in PA
READY IN: 25mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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