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Belizean Habanero Hot Sauce

  • 20 m
  • 20 m
Dave DeWitt
“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. ”


    • 1 tablespoon canola oil
    • 1 small onion, chopped
    • ½ cup chopped carrots
    • 1 cup water
    • 3 fresh habanero chiles, stems and seeds removed, chopped
    • ¼ cup lime juice
    • ½ teaspoon salt


  • 1 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.
  • 2 Carefully pour the mixture into a blender; let stand to cool slightly, about 5 minutes. Add habaneros, lime juice and salt; blend until smooth.
  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months. Stir before serving.
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