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Belizean Habanero Hot Sauce

September/October 2013

Your rating: None Average: 4 (6 votes)

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.


Belizean Habanero Hot Sauce

Makes: 1 1/2 cups

Serving Size: 1 tablespoon

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

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.

Nutrition

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

Exchanges: 0


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