This is almost as good as the brand we buy in Belize and you don't have to travel to get some.
Saute onion in oil until soft. Add carrots and water.Bring to boil,reduce heat,and simmer until the carrots are soft. Remove from heat . Add chilies,lime juice and salt to the carrot mixture. Place in processor and puree until smooth.Pour into sterilized jars and seal.
This makes about 36 (1/2 tsp) servings.
Other than 35mg of sodium and 33mg of potassium, the sauce is nutritionally negligible.
Easy to make BUT, make sure you have plenty of ventination in your kitchen. The vapors from cooking habaneros are similar to pepper spray.
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 36|
|Calories from Fat: 3 (43%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 28.1mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.7g|
|Protein 0.1g||0 %|
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Calories per serving: 7
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