Directions
- Wash, peel and cut all vegetables. (remember to always wear gloves when dealing with hot peppers).
- Add oil to the small pan and fry the carrot and onion for about 3 minutes.
- Then add the peppers and garlic, fry for another 3 minutes.
- Pour vinegar, water and lime juice into the pot, season with salt and sugar.
- Bring to a boil, then reduce heat and cook for about 10 minutes.
- Blend everything until liquefied. If the sauce is too thick, add some water.
- The finished sauce can be stored in the refrigerator for about a month.
Ingredients
20 hot peppers (e.g. cayenne or jalapeno)
4 habanero peppers (optional)
1 carrot
1 medium onion
4 garlic cloves
125 ml water
125 ml white wine vinegar
60 ml lime juice
1.5 tsp. salt
1 tsp. sugar
1 tbsp. oil
Fusion / Other
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