Scorching Habanero-Carrot Hot Sauce Recipe
Sizzling Habanero-Carrot Spicy Sauce
Dive into the fiery undertones of Marie Sharp's Belizean hot sauces with this homemade blend of lime juice, carrots, and habaneros. Serve a few drops on your next grilled halibut or chicken dish for an unforgettable taste.
Timeframe & Yields:
- Duration: 15 minutes
- Servings: About 2 cups
- Difficulty: Easy
The Ingredients:
- 8 ounces carrots, chopped into 1-inch pieces, no need for peeling
- 8 habanero chiles, seeds and stems removed (approximately 2 ounces)
- 1/4 cup fresh lime juice (juice from about 4 medium limes)
- 1/4 cup cider vinegar
- 1/4 cup water
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
Steps:
- Combine all ingredients in a blender.
- Blend for approximately 1 minute, scraping down the sides with a rubber spatula if needed.
- Continue blending for another 1 to 2 minutes or until the sauce is very smooth.
- Transfer the hot sauce to a container with a tight-fitting lid and refrigerate for up to 2 weeks.
Looking for a smoother consistency? Strain the sauce through a fine-mesh sieve before refrigerating.
Additional Serving Suggestions:
- Seafood & Poultry: Marvel at the magic this sauce works when added to marinades for seafood and poultry.
- Tacos: Action-packed tacos call for this hot sauce's spicy prowess as a topping.
- Vegetables & Dips: Mix it with sour cream for a spicy veggie dip.
- Grilled Meats: Inspire your grill game by brushing the sauce on the last few minutes of cooking grilled chicken, beef, or pork.
Preservation & Storage Tips:
- Store the hot sauce in an airtight glass container in the refrigerator for up to 2 weeks.
- Check the sauce regularly for signs of spoilage (off smell, mold) before consuming.
This homemade Scorching Habanero-Carrot Hot Sauce recipe, inspired by Marie Sharp's Belizean hot sauces, takes only a minute to blend and offers a spicy twist to your grilled halibut or chicken dishes. With a duration of 15 minutes and yielding about 2 cups, this easy recipe requires 8 ounces of chopped carrots, 8 habanero chilies, lime juice, cider vinegar, water, olive oil, kosher salt, and granulated sugar. After blending, transfer the sauce to a container, refrigerate for up to 2 weeks, and enjoy its smoother consistency by straining it through a fine-mesh sieve before refrigeration, if desired.
