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agent orange

(1 rating)
pwjohnso avatar
Recipe by
Patrick Johnson
@pwjohnso
Kingwood, TX

Removal of the ribs and seeds will remove most of the heat from the hananero. However, if you are one that is a chile novice, this is probably not the place to start. The fruitiness of the hananeros and the tartness of the vinegar, lime and mustard provides a unique balance to go with your fajitas or street tacos.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 15 Min
method Blend

Ingredients For agent orange

  • 2 lg
    carrots, peeled and chopped
  • 1/2 md
    red onion, peeled and chopped
  • 1 1/2 c
    white vinegar
  • 1/2 c
    water
  • 6 clove
    garlic, minced
  • 1/4 c
    lime juice, freshly squeezed
  • 1/4 c
    mustard, creole or other coarse ground
  • 1 tsp
    black pepper, freshly ground
  • 1 Tbsp
    kosher salt, course
  • 14
    habanero chiles, seeds and stems removed

How To Make agent orange

  • 1
    Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.
  • 2
    Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth.
  • 3
    Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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