Habanero Pepper Sauce

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Rafael Vasquez - Cooking Class, Puerto Plata

Ingredients

• 2 dozen ripe habanero peppers, remove stems, keep whole
• 1 white onion
• 4 plum tomatoes, very ripe
• 1 medium carrot
• 1 Tablespoon vegetable oil
• 1 cup of water
• 1 cup white vinegar of your preference
• 1 Tablespoon granulated vegetable bouillon cube

Directions

1. Chop onion, tomatoes and carrot.
2. Saute all the vegetables in the oil adding the peppers cook 5 min.
3. Add water to pan and boil all the vegetables add salt and bouillon until tender cooking 30 minutes on medium heat add more Water if necessary. Remove from fire and let cool.
4. Blend and then put in a jar add the vinegar which will help to preserve it longer and keep in the refrigerator.

Note

If you want the sauce mild, remove 12 of the peppers and clean 1/2 of all the seeds out of the peppers

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