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.

Dave DeWitt
Source: EatingWell Magazine, September/October 2013




Ingredient Checklist


Instructions Checklist
  • 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.


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; protein 0.1g; carbohydrates 0.9g; dietary fiber 0.2g; sugars 0.4g; fat 0.6g; saturated fat 0.1g; vitamin a iu 465.7IU; vitamin c 3.2mg; folate 1.8mcg; calcium 2.4mg; magnesium 1.2mg; potassium 20.2mg; sodium 50.8mg.

Reviews (1)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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. Pros: Flavor Cons: None Read More
Rating: 2 stars
Habaneros? It was not spicy whatsoever. I was disappointed. I only bought three chiles. maybe next time I will add 2 more. Pros: color Cons: no other color Read More
Rating: 3 stars
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. Pros: The hot and fruity taste of the habanero shines Cons: The sauce is a little too thin Read More