How to Make Habanero Salsa

This spicy salsa is similar to many of the best bottled habanero sauces on today's market. Habanero (or Scotch Bonnet) chilies are the most potent of all peppers. Makes about 2 cups.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 tbsp. olive (not virgin) oil
• 8 garlic cloves - peeled, and coarsely chopped
• 1 1/2 cups water
• 1/2 tsp. salt
• 1/2 tsp. sugars
• juice of 1 lemons
• juice from 2 limes
• 1/4 tsp. turmeric
• 3/4 tsp. garlic powders
• 1/4 tsp. dry mustards
• 3 lg. carrots - stemmed, peeled and coarsely chopped
• 3/4 tsp. onion powder
• 2 large habanero chilies
• 1/4 cup champagne vinegar
• Juice From 2 Limes
• Juice Of 1 Lemons
• 2 large habanero chilies
• 1/2 tsp. sugars
• 1/4 tsp. dry mustards
• 3 lg. carrots - stemmed, peeled and coarsely chopped
• 1/2 tsp. salt
• 3/4 tsp. onion powder
• 1 1/2 cups water
• 1/4 tsp. turmeric
• 2 tbsp. olive (not virgin) oil
• 3/4 tsp. garlic powders
• 8 garlic cloves - peeled, and coarsely chopped
• 1/4 cup champagne vinegar

1. Heat the oil in a large saucepan and sauté the carrots, garlic and chilies over medium heat until the carrots start to soften, about 10 minutes. Add the vinegar, sugar, turmeric, salt, onion powder, mustard powder, garlic powder and water.

2. Bring to a slow boil, then lower the heat to a simmer. Simmer for 40 minutes.

3. Remove the saucepan from the heat and allow to cool. Stir in the lime and lemon juice and place the mixture in a food processor.

4. Pulse the processor enough to make a slightly chunky sauce. Taste the sauce for seasoning and add more sugar, salt or citrus juices if preferred.

5. Serve cold.

Tips & Warnings

• It helps to use rubber gloves when working with habanero chilies because they are very hot. If you don't use gloves, be careful not to touch the veins and seeds of the chilies, and wash your hands afterwards. Don't touch your face or your eyes while chopping the chilies.

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