Rising Food Costs - Gardening

[Mama Mangia]

here goes -

4-5 fresh orange habanero peppers finely chopped (with seeds)
2 cups white vinegar
6-7 red jalapeno finely chopped (with seeds)
2 cloves garlic chopped
1/4 Tsp. ground oregano
1/4 Tsp. ground cumin
1/2 Tsp. onion powder
Salt to taste
Freshly-ground black pepper to taste
1/2 Tsp. mustard powder

Put all of the ingredients in a blender on high, blend until smooth. Add the sauce to a sauce pan and bring to a boil. Reduce the heat and simmer for approximately 15 minutes. Season to taste with salt and pepper.
Add to a jar and refrigerate. The longer it is stored the more pungent the sauce becomes.

OR

1 ½ c. chopped carrots
1 onion, chopped
1 ½ c. lime juice
3 cloves garlic, minced
2 t. salt
1 c. chopped habanero chiles, about 12 chiles

Combine all the ingredients, except for the habaneros, in saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. Place all ingredients in blender or food processor and puree until smooth. Strain for a smoother sauce. Pour in sterilized jars and refrigerate.


Enjoy!

[Mama Mangia]

OR

18-20 large habaneros
2 large navel oranges
20 dried chile peppers
1/4 c. lime juice
10 small peeled carrots
1/2 c. light karo syrup
1 t. black pepper

Stem and seed habanero peppers. Peel oranges. Place all ingredients in a blender and liquefy.

[jglass]

Thanks Mama. I saved these to my computer and backed them up to CD.
Its great to know I will be able to use those habaneros when they come on.
I made refrigerator pickled peppers out of all of the banana peppers and some of the jalapenos we had last year. Just the other day I opened the last jar. I am looking forward to restocking.

[Mama Mangia]

Glad to be of help - Enjoy!