|Serves:||~ 3 cups|
|2 large||carrots, peeled and chopped|
|1/2 medium||red onion, peeled and chopped|
|1 1/2 c||white vinegar|
Have you considered Holland House
|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|
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.