Adapted from my friends Corbyn and Caroline who discovered a love of carrot based hot sauces while honeymooning in Belize last year. This recipe makes about 6 quarts of hot sauce. Yes! You read that right 6 qts. I felt like there was really no sense in making a small batch when so many friends go through sriracha so quickly. You can easily halve, quarter, or further divide the recipe to make a smaller portion with the same result.
Carrot Hot Sauce with Habaneros
- Total Time: 55 minutes
- Yield: 6 quarts 1x
Description
A vibrant carrot-based hot sauce with habaneros, offering a perfect blend of sweet and spicy flavors that can easily replace your favorite Sriracha.
Ingredients
- 15 garlic cloves, unpeeled
- 2 cups peeled, chopped carrot
- 4 medium sweet yellow onions, chopped
- 30 medium habanero chiles, stemmed
- 3 cups white vinegar
- 1/4 cup salt
- 1/4 cup sugar
- Juice of 6-8 limes
Instructions
- In a skillet over medium heat, roast the unpeeled garlic cloves, turning regularly until they are soft and blackened in spots, about 10 to 15 minutes. Set aside to cool, then peel.
- In a large pot, combine the chopped carrots, chopped onions, stemmed habanero chiles, and roasted garlic. Add the white vinegar to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the carrots are very soft.
- Remove the pot from heat and let it cool slightly. Transfer the mixture to a blender, working in batches if necessary. Add the salt, sugar, and lime juice.
- Blend until smooth and creamy. Adjust seasoning to taste, adding more salt or lime juice if desired.
- Pour the hot sauce into sterilized bottles or jars and seal tightly. Store in the refrigerator for up to 6 months.
Notes
This recipe makes a large batch, perfect for sharing with friends or storing for later use. You can easily halve or quarter the recipe if you prefer a smaller quantity. The hot sauce can be stored in the refrigerator for up to 6 months. Adjust the level of spiciness by reducing the number of habanero chiles if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Cuisine: Belizean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 2
- Sodium: 150
- Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 0
- Cholesterol: 0
Frequently Asked Questions
Can I adjust the heat level of the Carrot Hot Sauce?
Yes, you can modify the heat by using fewer habaneros or substituting them with milder peppers if desired.
What is the best way to store the finished Carrot Hot Sauce?
Store the hot sauce in sterilized bottles or jars in the refrigerator, where it should last for several months.
How can I use leftovers from this recipe if I only want a smaller batch?
You can easily halve or quarter the recipe, maintaining the same ratios of carrots, habaneros, and other ingredients.
Your instructions say combine ingredients carrot, onion, habanero, vinegar, (3 cups water?) salt and sugar but no water was listed in ingredients but instead 3 cups of vinegar. I checked your other blogs that have this same recipe posted and the say the same. Is there 3 cups water and 3 cups vinegar used in the sauce? Thanks Kelsey