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
Units
Scale
- 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