Chop the vegetables and all ingredients and place in large nonreactive bowl. Place into large food processor (or use several batches). Pulse on high until it is smooth. Add the mixture to a large pot and slowly bring to a boil. Simmer for 20-30 minutes. Remove from heat and let cool a bit. Now, place in a blender and liquify. Pour mixture directly into prepped canning jars or bottles, let cool, then refrigerate.
Will keep in the refrigerator for several months.
The habaneros add a nice extra zing to the sauce. But use them sparingly and at your own pleasure. I usually prep two batches, one without the habaneros and one with. I add the one habanero to the split mixture in the blender during the last step. Just make sure they are processed completely.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 1 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.3mg||0 %|
|Potassium 84.7mg||2 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.9g|
|Protein 0.5g||1 %|
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Calories per serving: 15
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