MELINDA'S HOT SAUCE RECIPES

Name: Pseudo-Melindas Habanero Pepper Sauce
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Garlic, minced; 1/2 c White vinegar; 1/2 c Carrots, chopped; 12 Habaneros, stemmed but; 1/4 c Lime juice; 1/8 c Water; 1/2 c Onion chopped; 1 tb olive oil

PSEUDO-MELINDAS HABANERO PEPPER SAUCE

Pseudo-Melindas Habanero Pepper Sauce image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 1

Number Of Ingredients 8

Ingredients

2 Garlic, minced
1/2 c White vinegar
1/2 c Carrots, chopped
12 Habaneros, stemmed but
1/4 c Lime juice
1/8 c Water
1/2 c Onion chopped
1 tb olive oil

Steps:

"Saute onions and garlic in oil over medium low heat until soft but not brown. Add carrots and water. Bring to boil, reduce to low and cook until carrots are cooked. Remove this mixture to a blender and blend along with the Habaneros. When smooth, mix in vinegar and lime juice and simmer briefly. If you are looking to use the sauce immediately, simmer for 5 min; if you are going to store it, 2 min will be sufficient but will increase the heat of the sauce to about Melindas xxtra sauce heat. You may up to double the Habs before creating a painfully hot sauce (about as hot as Melindas reserve) In any case, this stuff should be packed into sterilized containers for storage unless you want to drink it up all at once, heh heh. Adapted from DeWitt and Gerlach, The Whole Chile Pepper Book. Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip"

Nutrition Facts : Calories 74 calories, FatContent 3.43735 g, CarbohydrateContent 7.00978 g, CholesterolContent 0 mg, FiberContent 0.582000013142824 g, ProteinContent 0.4741 g, SaturatedFatContent 0.47926 g, ServingSize 1 1 Pint (218g), SodiumContent 4.905875 mg, SugarContent 6.42777998685718 g, TransFatContent 0.11575 g

PSEUDO-MELINDAS HABANERO PEPPER SAUCE

Pseudo-Melindas Habanero Pepper Sauce image

""

Total Time 30 minutes

Prep Time 30 minutes

Yield 1

Number Of Ingredients 8

Ingredients

2 Garlic, minced
1/2 c White vinegar
1/2 c Carrots, chopped
12 Habaneros, stemmed but
1/4 c Lime juice
1/8 c Water
1/2 c Onion chopped
1 tb olive oil

Steps:

"Saute onions and garlic in oil over medium low heat until soft but not brown. Add carrots and water. Bring to boil, reduce to low and cook until carrots are cooked. Remove this mixture to a blender and blend along with the Habaneros. When smooth, mix in vinegar and lime juice and simmer briefly. If you are looking to use the sauce immediately, simmer for 5 min; if you are going to store it, 2 min will be sufficient but will increase the heat of the sauce to about Melindas xxtra sauce heat. You may up to double the Habs before creating a painfully hot sauce (about as hot as Melindas reserve) In any case, this stuff should be packed into sterilized containers for storage unless you want to drink it up all at once, heh heh. Adapted from DeWitt and Gerlach, The Whole Chile Pepper Book. Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip"

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