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Habanero Pepper Sauce

A hot habanero pepper sauce brightened with carrot, onion, garlic, and lime. Heat index 9 out of 10.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 cups
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 12 habanero peppers stems removed, finely chopped
  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 1 tbsp vegetable oil
  • 1/2 cup carrots chopped
  • 1/2 cup distilled vinegar
  • 1/4 cup lime juice

Method
 

  1. Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft.
  2. Place the mixture and the raw chiles into a blender and puree until smooth. Do not cook the peppers — cooking reduces the flavor of the habaneros.
  3. Combine the puree with the vinegar and lime juice, then simmer 5 minutes and seal in sterilized bottles.

Notes

Heat index: 9 on a scale of 1 to 10. Yields about 2 cups.