Belizean Habanero Hot Sauce

September/October 2013

Your rating: None Average: 3.5 (13 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

3 Reviews for Belizean Habanero Hot Sauce

I Stand Corrected - This is EXCELLENT

I put out the review below me. I have since made this salsa 3 more times, and shared with many people. They have ALL raved about the exciting, fresh flavor. The reason it wasn't so spicy is because I removed the seeds and the veins. The next batches I removed the seeds and left the veins. It was spicy to my heart's content.


It was not spicy whatsoever. I was disappointed. I only bought three chiles. maybe next time I will add 2 more.

Good, but thinner that the photo leads one to believe

When I followed the recipe it turned out very thin. I would use less water next time. I ended up putting in more than a cup of chopped carrot to thicken it up a bit. It is tasty, though. And very spicy! It's very good mixed with sour cream or plain yogurt for a dipper.

The hot and fruity taste of the habanero shines

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