Recipe(tried): Habanero recipes

This sauce is a lot like the habanero sauces seen in the stores, but not like a tabasco. We had a generous crop last summer and I dried and ground up lots of the habaneros. You can dry them with a dehydrator or by placing in a 150 degrees oven for 24-48 ours until the skins are like parchment. I am posting a jelly recipe I made and we really liked also. It is very good with meats or on cream cheese and crackers. Hope you enjoy....

Habanero Sauce
Yield: 2 cups

12-15 habaneros, stem removed and chopped
1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon vegetable oil
1/2 cup chopped carrots
1/4 cup distilled vinegar
1/4 cup lime juice

Saute onion and garlic in oil until soft. Add carrots with a small amount of water. Bring to boil, reduce heat, and simmer until carrots are soft. Place minsture in blender with chiles, and puree until smooth. combine puree with vinegar and lime juice; simmer 5 minutes. Pur into sterilized bottles or jars and seal.

Habanero Jelly

4 large red sweet peppers
1 cup cider vinegar
1 teaspoon salt
1 3/4 teaspoons to 3 1/2 teaspoons ground habaneros (depending on how much heat you want)
5 cups sugar
1/3 cup fresh lemon juice
1 pouch liquid pectin (3 oz)
3/4 teaspoon red food coloring, optional
Wash and cut up peppers, discarding seeds. Put a few at a time in blender and blend till finely chopped. In heavy pan, combine chopped peppers, vinegara, salat and habaneros. Over high heat bring to boil and toil for 10 minutes. Watach carefully after 7 or so minutes so it doesn't boil dry. Remove from heat and add sugar and lemon juice. Return to heat and bring slowly to a full boil, for 1 mminutes. Add pectin. And bring up to boil. Remove from heat and skim off foam. Ladle into hot sterilized jars and seal. Makes about 6 half pints.