Habanero Pepper Sauce

1. 1

   In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.

2. 2

   In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.

3. 3

   Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.

4. 4

   Transfer to jar and refrigerate.

5. 5

   Best after 24 hours.

6. 6

   Can be made and refrigerated for 6 months.

No additional tips available.