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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef #867833
Servings: 2 cups
2 habanero peppers, seeds in
2 jalapeño peppers, seeds in
2 roma tomatoes
¼ cup chopped carrot
⅓ cup chopped onion
3 garlic cloves
½ cup oregano leaves
¼ cup fresh parsley leaves
⅓ cup white vinegar
1 tablespoon salt
1 tablespoon black peppercorns
1 tablespoon olive oil
Sauté oil, onions, garlic, and carrots until soft. Add all ingredients to blender and liquify. Transfer sauce to pot and simmer for 5 minutes. Bottle and refrigerate.