Minthabanerosauce Recipes

Steps:

• In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.

Steps:

• Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Steps:

• In a nonreactive saucepan cook vinegars and sugar over medium-high heat until sugar is completely melted and mixture is reduced by at least half and is thick. Finely chop peppers, removing seeds and membranes for a milder sauce, or chop them in to make a hotter sauce. Carefully transfer mixture to a blender and add the habaneros and mint. Blend until smooth. Let cool to room temp or serve warm with chicken, goat, lamb, or mutton.
• Note: This mixture works well in a meat injector while still warm and has not set up, or leave less thick if using in this manner.

Steps:

• Saute onion and garlic until soft.
• Add carrots with a small amount of water.
• Bring to a boil, reduce heat and simmer until carrots are soft.
• Place in a blender with the peppers; puree until smooth.
• Mix puree with vinegar and lime juice and simmer for 5 minutes.
• Seal in sterilized bottles/jars. Makes 2 cups.
• You can also try: My recipe.
• I'm allergic to onions, so I make mine somewhat differently
• 24-30 Habenero peppers, stemmed and chopped, 2 Tbsp Olive oil, 1 pound shredded carrots, 2 heaping Tbsp of chopped garlic (I get this at the market in a jar. I prefer to use the water pack, but the garlic packed in oil works just as well), 1 cup apple cider vinegar, 1/2 to 3/4 cup key lime juice.
• Saute Garlic in oil until soft.
• Add carrots and stir-fry for a minute or two to distribute the garlic well.
• Add enough water to come just short of covering the carrots.
• Bring to a boil, and simmer until carrots are soft, and liquid is reduced to about 1/2 of what you started with.
• Put carrot mixture and peppers into food processor and process until relatively smooth, adding vinegar and lime juice.
• Return to the stove and simmer 5 to 7 minutes.
• For smooth Tabasco style sauce, strain through cheesecloth (pressing out all the liquid) and bottle in sterilized bottles.
• For a thicker basting type sauce, bottle as is.
• Makes 8 or 9 ( 4 oz) canning jars.

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Steps:

• Mix meat, knead thoroughly and leave in a cool place to sit for several hours.
• Heat oil in a small saucepan and add onion. Cook slowly until it is soft and beginning to color. Add garlic and cook for another minute. Add onion and garlic mixture to meat, season with salt and pepper, paprika and mint.
• Work all into a meat mixture, leave for a short while in a cool place, then shape into smaller kebapchinja (A shape similar to breakfast link sausages).
• Grill at first on very hot grill. Brush with oil while grilling.
• Serve with spring onions, tomatoes and small hot peppers.