Chocolate Habañero Hot Sauce

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Chocolate habañeros are among the hottest peppers in the world, as are regular habañeros.  Use gloves when handling the peppers, and  prepare this sauce in a well ventilated environment.

The spice has big-time staying power on the utensils you use- even if you wash carefully and thoroughly, there may be some left over spice in your next meal…

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1 small onion, diced

2 carrots, chopped

1 tiny drizzle evoo

juice from 1/2 lemon

1 clove elephant garlic, minced (or 4 cloves regular garlic)

1/2 cup water

1 teaspoon cocoa

1/2 teaspoon spanish smoked paprika

1/2 teaspoon hot paprika

1/2 teaspoon cumin

1/2 teaspoon nutmeg

1/4 teaspoon ground coriander

12-15 chocolate habañero peppers, cut into small rings

3/4 cup white vinegar

1 tablespoon agave syrup

In a non-stick skillet, heat the olive oil and then add the onions and carrots.  Cook for a few minutes over medium heat, carefully watching to make sure they don’t dry-out and burn.  Add the lemon juice and the garlic, and cook for another 3-4 minutes.

Once the lemon juice has mostly cooked out, add your spices.  Cook for another 10-12 minutes, adding water when it starts to dry out (about 1 tablespoon at a time should do it- don’t add too much water!  you may not need the whole 1/2 cup.)  Finally, add the peppers and cook for another 3 minutes.

Remove from the heat, and once cool, empty all of the contents into a food processor.  Put the lid on tightly and add the vinegar and agave syrup.  Pulse until smooth.  Bottle and ENJOY!

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