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Habanero-Carrot Butter

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"Fresh carrots take on a new flavor in this delicious sweet and spicy butter. Serve it as a garnish for tacos or stir it into guacamole or mayonnaise for a quick dipping sauce for wings, chips, or veggies."

List of Ingredients

2 pounds carrots, peeled and sliced
1 cup water
1 cup white wine vinegar (5% acidity)
¾ cup finely chopped onion
½ cup fresh lime juice (about 3 limes)
1 teaspoon salt
4 cloves garlic, chopped
3 habanero peppers, seeded and chopped
â…“ cup chopped fresh cilantro


Recipe

Bring all the ingredients, except the cilantro, to a boil in a 4-quart stainless steel or enameled Dutch oven; reduce heat, cover, and simmer 30 minutes or until carrots are very soft. Remove from heat, and cool slightly, about 5 minutes.

Process the carrot mixture and cilantro, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed.

Return the carrot mixture to the Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 10 to 15 minutes or until the mixture thickens and holds its shape on a spoon.

Ladle the hot carrot mixture into a hot jar, leaving ½-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.


Makes about 5 (½-pint) jars