Makes about 7 cups
20 habanero peppers (about 6 ounces)
2 cups of carrots peeled, and cut into rounds (about 10 ounces)
10 green onions or 1 1/2 white onion cut in quarters
2 cups of cauliflower florets. (about 8 ounces)
10 garlic cloves peeled
1/3 cup olive oil or vegetable oil
1 cup of a mild vinegar
1 cup of water
3 bay leaves
1/2 teaspoon of Mexican oregano
1/3 teaspoon thyme
1/3 teaspoon marjoram
1 1/2 tablespoon of se salt
1/2 teaspoon of crushed black peppercorns
6 Allspice berries, crushed
- 20 habanero peppers about 6 ounces
- 2 cups of carrots peeled and cut into rounds (about 10 ounces)
- 10 green onions or 1 1/2 white onion cut in quarters
- 2 cups of cauliflower florets. about 8 ounces
- 10 garlic cloves peeled
- 1/3 cup olive oil or vegetable oil
- 1 cup of a mild vinegar
- 1 cup of water
- 3 bay leaves
- 1/2 teaspoon of Mexican oregano
- 1/3 teaspoon thyme
- 1/3 teaspoon marjoram
- 1 1/2 tablespoon of se salt
- 1/2 teaspoon of crushed black peppercorns
- 6 Allspice berries crushed
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 in an non aluminum pot in a low flame.
Add the Carrots, peppers, cauliflower, green onions and garlic. If using more vegetables add now. Cook stirring frequently for about 7 minutes. Habanero’s skins are tender and cook fast.
Add 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 canning method then they will last for a year or more.
The Habanero peppers are one of the hottest peppers, but by preparing them this way their spiciness will mellow after a few days.