Habanero Pepper Sauce
Ingredients
- 20 habaneros roasted over a slow mesquite fire, being careful not to burn
- them black
- 2 good sized cloves of baked garlic
- 1 1/2 tablespoon chopped baked yellow onion
- 1 tsp honey
- 1/4 tsp cumin
- a goodly pinch of herbs du provence
- 15 Tbl water
- 7 1/2 Tbl white vinegar
- 2 1/2 tsps arrowroot
Instructions
Put all the ingredients except the arrowroot and 2Tbl of the water into a food processor and blend until very smooth. Transfer the mixture to a small sauce pan over low heat and simmer for 5 minutes. Combine the arrowroot with the reserved water, mixing until smooth, then adding to the pan. Turn up the heat and stir to thicken the sauce (1 to 3 min). Put the sauce into jars to cool. The recipe makes about 12 oz. of sauce.
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