Kick Ass Habanero Hot Sauce
This turned out very similar to Suzie’s hot sauce from Antigua that I am highly addicted to. I made a few tweaks.
Thanks to Robyn / grillgrrrl.com
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup water
- 1/4 cup lime juice
- 1 cup chopped carrots
- 1 tbsp olive oil
- pepper to taste
- 1/4 cup white vinegar
- 1/2 cup chopped onions
- 1 tomato
- 5 cloves garlic minced
- 6 habanero peppers stems removed
- 1 tbsp lime zest
- 1-2 tsp sea salt to taste
- Carbohydrate 16.0407725042345 g
- Cholesterol 0 mg
- Fat 1.97244000076891 g
- Fiber 3.03737498674755 g
- Protein 1.90808750025318 g
- Saturated Fat 0.287515000105382 g
- Serving Size 1 1 Medium-large Jar (197g)
- Sodium 48.1957500029117 mg
- Sugar 13.0033975174869 g
- Trans Fat 0.131485000041346 g
- Calories 86 calories
Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes. Cut chillis while waiting (see warnings). Transfer the mixture to a blender or food processor. Add the habanero peppers, water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes. Simmering at the end gives the sauce a more liquid consistency.
