agent orange
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.
prep time
20 Min
cook time
15 Min
method
Blend
yield
~ 3 cups
Ingredients
- 2 large carrots, peeled and chopped
- 1/2 medium red onion, peeled and chopped
- 1 1/2 cups white vinegar
- 1/2 cup water
- 6 cloves garlic, minced
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup mustard, creole or other coarse ground
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon kosher salt, course
- 14 - habanero chiles, seeds and stems removed
How To Make agent orange
-
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.
-
Step 2Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth.
-
Step 3Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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