Ingredients
The following ingredients have 4 Servings
- 20 habanero peppers (about 6 ounces)
- 2 cups carrots, peeled (and cut into rounds (about 10 ounces))
- 10 green onions or 1 1/2 white onion cut in quarters
- 2 cups cauliflower florets. (about 8 ounces)
- 10 cloves garlic, peeled
- 3 tbsp olive oil or vegetable oil
- 1 cup mild vinegar
- 1 cup of water
- 3 bay leaves
- 1/2 tsp of Mexican oregano
- 1/3 tsp thyme
- 1/3 tsp marjoram
- 1 1/2 tbsp of se salt
- 1/2 tsp of crushed black peppercorns
- 6 Allspice berries (crushed)
Instruction
- Have all your ingredients ready.
- First cut a small incision on the side of peppers using a paring knife to avoid having bursting peppers in the middle of the cooking process.
- Heat the oil on a medium size pot at a low heat.
- Add the Carrots, peppers, cauliflower, green onions, and garlic. Cook stirring frequently for about 7 minutes. Habanero’s skins are tender and cook fast.
- Add all the rest of the ingredients, and bring to a boil. Simmer for 10 minutes. Remove from heat, and cool.
- Place in glass jars and keep refrigerated. They last for about 2 months. Or if you prefer to use a presurre cooker canning method then they will last for a year or more.
