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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Combine 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.

2Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth.

3Pour 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