Roasted Red Pepper-Habanero Sauce Recipe

Roasted Red Pepper-Habanero Sauce Recipe

The combination of roasted red bell pepper and fiery habanero peppers make this sauce a welcomed addition to any grilled meat. We recently made up a batch for some stuffed pork and found the pairing to be outstanding.

Ingredients

• 4 habanero peppers, chopped
• 1 red bell pepper
• 1 medium carrot, peeled
• ½ white onion
• 1 teaspoon garlic, minced
• 2 tablespoons fresh cilantro
• 10 large basil leaves
• ½ cup white vinegar
• ¼ cup brown mustard
• 2 tablespoon fresh lime juice
• Salt to taste

Cooking Directions

1. Roast the red bell pepper over open flame about 10 minutes, or until the skin is entirely charred. Transfer to a plastic baggie and seal, allowing the skin to steam loose. Peel the skin from the peppers, remove the stem and chop. Add to a food processor.
2. Blanche the carrot about 1 minute. Transfer to food processor.
3. Add remaining ingredients to food processor and process until smooth. It will be slightly chunky.
4. Add more salt to taste and serve!

NOTE: This will keep a week in a jar if refrigerated.

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