2 cups water
1.5 cups distilled white vinegar
2 lemon habanero
2 yellow daisy cutter
2 Caribbean scotch bonnet
1 yellow bhut jolokia
2 yellow bell peppers
12 baby carrots from bag
1 sweet onion
1 lime, squeezed
1 clove garlic
1 tbs table salt
2 tsp pectin (after simmer, during cool)
Cut veggies into 2" sized pieces
Add all ingredients in 2 quarter sauce pan, except for pectin
bring to boil, lower temp and simmer for 45 mins
Remove from heat, add pectin and mix, let cool for at least 30 min
Blend in blender until desired texture
I simply pour the sauce in canning jars and refrigerate because I go through it so fast. Do a water bath for long term storage.
Thanks to Ignite for the peppers!!
1.5 cups distilled white vinegar
2 lemon habanero
2 yellow daisy cutter
2 Caribbean scotch bonnet
1 yellow bhut jolokia
2 yellow bell peppers
12 baby carrots from bag
1 sweet onion
1 lime, squeezed
1 clove garlic
1 tbs table salt
2 tsp pectin (after simmer, during cool)
Cut veggies into 2" sized pieces
Add all ingredients in 2 quarter sauce pan, except for pectin
bring to boil, lower temp and simmer for 45 mins
Remove from heat, add pectin and mix, let cool for at least 30 min
Blend in blender until desired texture
I simply pour the sauce in canning jars and refrigerate because I go through it so fast. Do a water bath for long term storage.
Thanks to Ignite for the peppers!!
