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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.

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

1 tablespoon
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.