Agent Orange

Patrick Johnson

By
@pwjohnso

Removal of the ribs and seeds will remove most of the heat from the hananero. However, if you are one that is a chile novice, this is probably not the place to start.

The fruitiness of the hananeros and the tartness of the vinegar, lime and mustard provides a unique balance to go with your fajitas or street tacos.


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Comments:

Serves:

~ 3 cups

Prep:

20 Min

Cook:

15 Min

Method:

Blend

Ingredients

2 large
carrots, peeled and chopped
1/2 medium
red onion, peeled and chopped
1 1/2 c
white vinegar
1/2 c
water
6 clove
garlic, minced
1/4 c
lime juice, freshly squeezed
1/4 c
mustard, creole or other coarse ground
1 tsp
black pepper, freshly ground
1 Tbsp
kosher salt, course
14
habanero chiles, seeds and stems removed

Directions Step-By-Step

1
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.
2
Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth.
3
Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Caribbean
Hashtags: #hot, #spicy, #unique, #habanero