Habanero Sauce

• 1 ½ cups chopped carrots
• 6 to 8 chopped tomatoes
• 1 large chopped Walla Walla onion
• 2 cups lime juice
• 3 cloves garlic, minced
• 2 tsp salt
• 1 ¼ cup chopped habanero chiles (usually about 15 peppers)


or


Jalapeno Sauce


• 1 pound jalapeno – I leave the seeds in about half, as I like it hot
• pinch of fresh oregano
• 6 to 8 quartered tomatillios
• 1 cup cilantro -- chopped
• 1 large onion -- quartered
• 6 large garlic clove -- chopped
• 1/2 teaspoon salt
• 1 lime -- juiced
• 1 cup water
• 1 cups white wine vinegar ( I sometimes use a little less)



1. Combine all the ingredients in a pan and bring to a boil. Turn down the heat and simmer for 20 minutes
2. Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
3. Pour in sterilized jars and refrigerate















I especially like the Hab sauce. I use it on everything...eggs, hashbrowns, beans...I also use a tablespoon or two in other dishes like chili or my spaghetti sauce to give it some heat. I like the balance of flavor and heat with this one.