- 2 carrots, sliced
- 6 habanero peppers, seeds removed and sliced
- 2 teaspoons butter
- 2 teaspoons chopped garlic
- 2 tablespoons apple cider vinegar
- Salt and freshly ground black pepper
- 1 cup water
In a food processor, finely chop the carrots and habanero peppers. In a small saucepan heat the butter and add the chopped garlic. Then add the carrot and habanero mixture and saute until carrots are soft. While stirring add the apple cider vinegar and salt and pepper, to taste. Then add the water and simmer until mixture is thick enough for spreading.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Sharie Knight at Hillbilly Hot Dogs in Lesage, WV