Breathing life into a (very) dead thread...

I finally settled on a Belizean Style Habanero Sauce for my dried habanero's. Love these things 'cause they have a real fruity flavor (if you can get past the heat). Although the habanero's were dried, they contain a lot of oils and stayed flexible so I have been storing them in the freezer till use. Got the basic recipe from Pepper Joe's Recipes.

-12 habanero peppers
- 2 carrots
- 1 lg. onion
- 6 cloves of garlic
-1/2 tbs. salt
-1/4 tbs. white pepper
- 1 lime
- 8 tbs. white vinegar

Chop up, toss in blender and your done. Stuff stores for at least 6 months.

The carrots really boost the orange color of the (orange) habanero sauce as well as mellow it out a bit. If you throw in a ripe mango, you can cut the heat factor in half. We have also been making our own hummus and this stuff is great mixed in that as well. Definitely taking it with me backpacking. So of all the peppers I've been growing and throwing in the dehydrator, I've been the happiest with the habanero results.