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


  • 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
  • 14
    habanero chiles, seeds and stems removed

How to Make Agent Orange


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

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