agent orange
(1)
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.
(1)
yield
serving(s)
prep time
20 Min
cook time
15 Min
method
Blend
Ingredients For agent orange
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2 lgcarrots, peeled and chopped
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1/2 mdred onion, peeled and chopped
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1 1/2 cwhite vinegar
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1/2 cwater
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6 clovegarlic, minced
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1/4 clime juice, freshly squeezed
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1/4 cmustard, creole or other coarse ground
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1 tspblack pepper, freshly ground
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1 Tbspkosher salt, course
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14habanero chiles, seeds and stems removed
How To Make agent orange
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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.
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2Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth.
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3Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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