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Add a photoServings: 2
Ingredients
- 1/2 c. Cider vinegar
- 1/2 x Onion
- 1 cl Garlic
- 1/2 x Grated carrot
- 12 x Habaneros, cored
- 1 tsp Extra virgin olive oil
- 1/3 c. Chicken broth
- 1/4 c. Tequila gold
- 1 tsp Leaf oregano
- Â Â Lawrey's seasoned salt
- 1/4 tsp Worstershire sauce
- 1/2 c. Honey
Directions
- Cook the onions in the extra virgin olive oil till they just start to turn golden brown. half way through this process add in the grated carrot. Then add in the chopped garlic and stir for a minute, just to soften it. Add in the oregano at this time as well. Stir over moderate heat for about a minute. Add in the habaneros and the vinegar, bring to a simmer, cover and cook about 10 min till the habs are soft. take off the heat and cold a little bit. Put in the blender and blend thoroughly.
- Put back in the pot and bring to a simmer again. add in chicken broth, worstershire sauce, and honey. salt to taste. Add in the tequila and cook long sufficient to take away the raw alcohol flavor.
- it's pretty warm but the carrots and honey make it so you can taste the flavor of the habs without scorching yourself in the process. The chicken broth and tequila ensure which it's not too vinegary.
- I'm going to try a variation on this with my jalapeno crop when it comes due... I'll let you know. Walt - MM - Chile-Heads
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 2 servings | |
| Calories 312 | |
| Calories from Fat 21 | 7% |
| Total Fat 2.4g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 79mg | 3% |
| Potassium 212mg | 6% |
| Total Carbs 74.91g | 20% |
| Dietary Fiber 1.4g | 5% |
| Sugars 71.56g | 48% |
| Protein 1.19g | 2% |
