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Carrot Hot Sauce with Habaneros

  • Author: Kelsey Boyte
  • Yield: 6 quarts 1x


A vibrant hot sauce with the perfect blend of sweet and spicy that can replace your loved Sriracha in an instant.


  • 15 garlic cloves, unpeeled
  • 2 cups peeled, chopped carrot
  • 4 medium sweet yellow onions, chopped
  • 30 medium habanero chiles, stemmed
  • 3 cups white vinegar
  • ¼ cup salt
  • ¼ cup sugar
  • Juice of 68 limes


  1. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes.
  2. In the same pot, combine the carrot, onion and habanero chiles with the vinegar, 3 cups water, salt and sugar. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 20 minutes. Blend until smooth. Thin with a lime juice and more water if the sauce seems too thick. Taste and add salt as preferred. Store in glass jars in the fridge.
  • Category: Side, Condiment, Sauce
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