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	<title>CookeryFrench.com&#187; habanero hot sauce</title>
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		<title>Easy Mexican Habanero Hot Sauce recipe</title>
		<link>http://www.cookeryfrench.com/mexican-recipes/mexican-habanero-hot-sauce-recipe</link>
		<comments>http://www.cookeryfrench.com/mexican-recipes/mexican-habanero-hot-sauce-recipe#comments</comments>
		<pubDate>Fri, 30 Oct 2009 10:59:58 +0000</pubDate>
		<dc:creator>Luc</dc:creator>
				<category><![CDATA[Mexican Recipes]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[habanero hot sauce]]></category>
		<category><![CDATA[hot sauce recipe]]></category>

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		<description><![CDATA[Mexican hot sauce typically focuses more on flavor than on intense heat. The sauces are hot, but the individual flavors of the peppers are pronounced. Vinegar is used sparingly or not at all.]]></description>
			<content:encoded><![CDATA[<p><strong>Mexican hot sauce typically focuses more on flavor than on intense heat. </strong></p>
<p>The sauces are hot, but the individual flavors of the peppers are pronounced. Vinegar is used sparingly or not at all.</p>
<p><strong>Ingredients</strong></p>
<ul>
<li> 1/2 cup tomato paste</li>
<li> 12-16 habaneros, destemmed</li>
<li> 1/4 cup malt vinegar</li>
<li> Kosher salt to taste</li>
<li> 4-6 drops red food coloring</li>
</ul>
<p><strong>Directions</strong></p>
<p>1. Combine all ingredients in a food processor and pulse until smooth.<br />
2. Refridgerate in a nonreactive container for up to 2 months.</p>
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