For you folks who do like Habeneros...here's an easy sauce.
BTW: It is FAR cheaper to grow your own habeneros than to buy. If you plant them in large buckets (like the kind drywall mud comes in) you can bring them inside for the winter. I have one that's 9 years old.
Not To Kill You Habenero Sauce
3lbs Habeneros, de-stemmed
3 Packages Carrots, tops removed
4 Large white onions, quartered (use Vidallias if in season)
1 head of garlic, remove skins from all cloves
5T salt
3 quarts white vinegar (or--just enough to cover ingredients in the blender)
3T corn starch and 3T water, mixed
Cut the carrots, onions, and garlic into smaller pieces.
In stages, place ingredients (except cornstarch and water) in a blender. Use just enough vinegar to cover in a blender and blend on high, at least 2-3 minutes for each batch of ingredients. Transfer to a large stock pot. Continue until all ingredients are blended. Bring to a boil and then turn down to simmer and cover. Simmer for 2 hours. In stages, return to blender and blend on high as many times as it takes until all ingredients no longer have lumps and are sauce consistency. Return to stock pot and bring to a boil again and then to low and simmer. Combine the cornstarch and water and slowly stir into the sauce, it should thicken somewhat. Simmer another hour, because if you don't the sauce will have millions of small air bubbles that will mess up your bottling process.
Having boiled your bottles and lids (you can re-use other sauce bottles or use Ball Jars), using a kitchen funnel, transfer the sauce (it should be 200F or higher at transfer time) into the bottles or jars and set aside on a towel to cool overnight. Keep re fridgerated.
If re fridgerated, the sauce will last over 2 years. Re fridgerate after each use.
ROX
