June 19, 2017
Condiments, Sauce, Hot sauces,
Vegetables, Carrot, Onions, Carribbean, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Blender, Stove Top, Gluten-Free, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch, Hot Peppers, Spicy more
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"This is out of the July 2017 Cooking Light magazine. It says that Habaneros pack a mighty punch, but there's a bright, fruity flavor underneath the heat. Try stirring this sauce into a creamy dip for veggies or sour cream for fish tacos. Dab a little on a burger, or mix a hint into coleslaw. Serving size is 1 teaspoon. This makes about 1 1/4 cups."
Heat oil in a medium skillet over medium. Add carrots, onion and garlic; cook 10 minutes or until tender, stirring often. Remove from heat; cool 10 minutes. Transfer to a blender. Add chiles, 6 tablespoons water, vinegar, juice and salt; process until smooth. Serve immediately, or refrigerate in an airtight container up to 7 days.
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