Habaneros Pepper Sauce
[Linked Image]
4 cups white onions, sliced
8 habanero, seeded and sliced
12 whole allspice
3 cup distilled white vinegar
1⁄2 cup water
1 teaspoon salt
1 teaspoon vegetable oil
1oz lime juice (about one lime)
1/4 c diced carrots

Combine all ingredients in non-reactive bowl. Marinate at least 2 hours or overnight.

Note: The allspice is added for flavoring but is not meant to be eaten-it's too strongly flavored. Remind everyone not to eat the whole allspice.

This fills a 1/2 gallon Kerr jar. Pretty big batch.

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Original recipe that I worked from:

Hot Pepper Onion Sauce Belizean-Style

http://www.food.com/recipe/hot-pepper-onion-sauce-belizean-style-504368

From the cookbook 'Flavors of Belize'. This is spicy good! Note: the salsa/sauce is on the liquid-y side.

Note: The allspice is added for flavoring but is not meant to be eaten-it's too strongly flavored. Remind everyone not to eat the whole allspice.

2 cups white onions, diced small
1 habanero, seeded and minced
2 tablespoons fresh cilantro, minced
6 whole allspice
3⁄4-1 cup distilled white vinegar (reduced from 1 1/2 cups)
1⁄2 cup water
1 teaspoon salt

Combine all ingredients in non-reactive bowl. Marinate at least 2 hours or overnight.
Alternatively, you can use a food processor to prepare this recipe. Place all ingredients *except* for the whole allspice in food processor and blend. Now stir in the allspice.