RE: [CH] Da Harvest Pt. 1

Dan Turkette (dan@tekinteractive.com)
Wed, 25 Sep 2002 19:30:23 -0500

Okay, good recipe. 

Mine is *very* similar, except... 

I add 2 cans of sprite, one 8 ounce can of tomato paste and one can (I
forget the size, about a 12-14 ounce) of fruit cocktail (any brand will do).
I don't particularly care for elephant garlic so I use a minced,
off-the-shelf type... Whatever. I also add a tablespoon or so of sweet
basil.

In addition, I use only 15-18 habs, so everyone in the family can enjoy the
heat :-) Simmer about 20-30 minutes, strain and enjoy...

Daniel H. Turkette
President
The Great American Spice Company
260-420-8118 
www.americanspice.com

-----Original Message-----
From: The Lash [mailto:info@thelash.com] 
Sent: Wednesday, September 25, 2002 6:57 PM
To: Chile-Heads@globalgarden.com
Subject: RE: [CH] Da Harvest Pt. 1



>Well, I've shared all of my secrets, and now I need a favor -- how do 
>you make your habanero-carrot sauce?  Thanks.

Hey Matt-

Thanks for all the info- it'll keep me busy tomorrow. As far as the 
hab/carrot sauce- it's no secret- it's a recipe I found on the net a couple 
years ago, and have modified to my liking. Here is the base recipe, with my 
own preferences in parentheses:

3 cups chopped carrots (I usually buy 3 bags of shredded carrots- the ones 
I buy are in 10 oz. bags, so it's more like 3 3/4 cups)
2 onions, chopped (I use one big wankin' Vidalia if I can find one) 3 cups
lime juice 6 cloves garlic, minced or 1 ½  tsp prepared garlic (I'm not a
garlic fan- 
I use 1 clove of elephant garlic)
4  tsp salt
A splash of vinegar
24 chopped habanero chiles (More, or less, to your liking)

1. Combine all the ingredients, except for the habaneros, in a saucepan and
bring to a boil. Boil for 10 minutes or until the carrots are soft.

2. Place all the ingredients (including habaneros) in a blender or food 
processor and
puree until smooth. Strain for a smoother sauce.

3. Pour in sterilized jars and process in your normal manner, or
refrigerate.

Makes 7-8 8 oz. jars

This stuff is hot, but very flavorful. The carrots & lime bring out the 
citrus flavor of the habs. If you're not a heat freak, you can put just a 
couple peppers in & it's still a good sauce.

Cheers,

Rob
http://www.thelash.com