Habanero/Jalapeno Hot Sauce
1/2 cup Red Onion, finely chopped
1/4 cup Lemon Juice
1/2 tsp Salt
2 tsp Oregano
2 Tbsp Olive Oil
1 tsp Ground Cumin
1/4 tsp Sugar
1/2 Cup white vinegar
1/4 tsp Black Pepper
1/4 cup Fresh Parsley, finely chopped
15 Habanero Peppers, finely chopped
12 Jalapeno Peppers, finely chopped
Chop 1/2 the Habanero and Jalapeno Peppers, put the rest through blender to make a paste. Add water till it starts to blend well making a thick paste. Add this to the pan with the finely chopped peppers, mix well adding the rest of the ingredients. Bring to boil, and then cook on medium to low heat for 20 minutes stirring occasionally. Pour into Jelly size jars and can.
I think I doubled the recipe, and ended up with exactly 12 jelly jars full. Keep in mind that I didn't do exact measurements for the peppers and if using bigger sized peppers you will use less than what I did.
Now for the pictures:
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