Belizean Habanero Hot Sauce
From EatingWell: September/October 2013
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
- 1/2 cup chopped carrots
- 1 cup water
- 3 fresh habanero chiles, stems and seeds removed, chopped
- 1/4 cup lime juice
- 1/2 teaspoon salt
- 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.
- 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 & Notes
- Make Ahead Tip: To Make Ahead: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months. Stir before serving.
9 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 51 mg sodium; 20 mg potassium.
Carbohydrate Servings: 0
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- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Central/South American
- Total Time
- 30 minutes or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Cinco de Mayo
- September/October 2013