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Ingredients
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1 pound habanero peppers
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salt as needed
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3 carrots, roughly chopped
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2 medium onions, roughly chopped
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2 cloves garlic
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1 teaspoon olive oil
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1 ¾ cups white vinegar
Directions
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Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
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Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
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Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
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Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
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Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
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Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.
Nutrition Facts (per serving)
4 | Calories |
0g | Fat |
1g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 96 | |
Calories 4 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 2mg | 0% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 0g | 0% |
Vitamin C 2mg | 3% |
Calcium 2mg | 0% |
Iron 0mg | 1% |
Potassium 24mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.