Habanero Carrot Butter

Adaptation of recipe from The All New Ball Book of Canning and Preserving

Makes about 10 (1/2 pint) jars.

This is a yummy spicy but savory butter that can be used in a variety of ways. We love to use it as a hot sauce, and also to dip tortilla chips in! This flavor allows you to be very creative it how you use it.

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Ingredients

4 lbs fresh carrots, peeled and sliced
2 cups white wine vinegar (5% acidity)
2 cups water
1 cup lime juice
1 1/2 cups onion, chopped
2 tsp salt
8 garlic cloves, chopped
6 habanero peppers, seeded and chopped
2/3 cup fresh cilantro, chopped

Instructions

Bring all ingredients, EXCEPT cilantro, to a boil in a dutch oven. Reduce heat, cover and let simmer for about 30 minutes or until carrots are soft. Remove from heat and let cool for about 5 minutes.
Add cilantro to mixture and use an immersion blender or food processor to blend well.
Return mixture to the dutch oven and slowly bring back to a boil. Reduce heat and allow to simmer for 10-15 minutes until it becomes thick and holds it's shape on a spoon.
Fill hot jars with hot mixture, leaving 1/4 inch headspace. Remove air bubbles, wipe rims of jars with vinegar, apply lids and bands to fingertip tight.
Process jars 10 minutes in a water bath, adjusting for altitude. When done, remove the lid from your water bath canner and allow jars to sit for 5 minutes before removing from canner. Remove jars and allow to cool completely. *Alternatively, you can pressure can the jars according to your altitude*

Keyword carrots, habanero carrot butter, habaneros