Ingredients5 lbs. Various hot chiles; stemmed, seeded, cut up
5 Cups chopped onion
20 garlic cloves; peeled and sliced
1/2 Cup Vegetable Oil
5 Cups peeled, chopped carrots (2+ lbs)
5 Cups distilled white vinegar
2.5 Cups freshly squeezed lime juice
InstructionsSauté the onion and garlic in the oil until soft but not brown. Add Carrots, reduce heat to low, cover, and cook gently until carrots are soft. If the mixture gets too dry, add a small amount of water. The vegetables should not be brown.
Put the mixture in the food processor and puree thoroughly. Return mixture to the pot and puree the cut-up raw chilies in batches, scraping each batch into the pot with the vegetables. Pour in the vinegar and lime juice and bring the mixture to a simmer. Just as it begins to bubble, turn off the heat. Cool completely and store in a plastic container with a tight lid in the fridge. Keeps indefinitely. Use on everything.
From: Vicki Rulli, from Wheat Penny Restaurant in Dayton, from Now You're Cooking! v5.89