Agent Orange

Patrick Johnson


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 vote

~ 3 cups
20 Min
15 Min


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2 large
carrots, peeled and chopped
1/2 medium
red onion, peeled and chopped
1 1/2 c
white vinegar
1/2 c
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
habanero chiles, seeds and stems removed

How to Make Agent Orange


  • 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.

Printable Recipe Card

About Agent Orange

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

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