This bright orange hot sauce recipe is perfect for spicing up eggs, soups and seafood. To cut the heat, use a little more carrot or fewer habanero peppers. Scotch bonnet peppers can be substituted. Source: EatingWell Magazine, September/October 2013

Dave DeWitt
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Ingredients

Directions

  • Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft, 3 to 4 minutes. Add carrots and water. Bring to a boil. Reduce the heat and simmer until the carrots are soft, about 10 minutes.

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  • Carefully pour the mixture into a blender; let stand to cool slightly, about 5 minutes. Add habaneros, lime juice and salt; blend until smooth.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months. Stir before serving.

Nutrition Facts

9 calories; 0.6 g total fat; 0.1 g saturated fat; 51 mg sodium. 20 mg potassium; 0.9 g carbohydrates; 0.2 g fiber; 0.1 g protein; 466 IU vitamin a iu; 3 mg vitamin c; 2 mcg folate; 2 mg calcium; 1 mg magnesium;

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