Belizean Habanero Hot Sauce

Methods/steps

In this recipe I never cooked the habaneros in order to preserve their distinctive flavor, so it was a perfect choice for our readers’ first experiment with juicing chiles. After cooking and pureeing the sauce, stir in the habanero juice. The final consistency of the sauce was very smooth, very hot, and had a strong habanero flavor.

• 1 small onion, chopped

• 2 cloves garlic, chopped

• 1 tablespoon vegetable oil

• 1 cup chopped carrots

• 1/4 cup lime juice, fresh preferred

• 2 tablespoons distilled vinegar

• 1 teaspoon salt

• 1/3 to ½ cup habanero juice

In a saucepan, saute the onion and garlic in the oil until soft. Add the carrots and 2 cups of water and bring to a boil. Reduce the heat and simmer until the carrots are soft.

Remove from the heat and transfer the mix to a blender or food processor. Add the lime juice, vinegar and salt, and puree until smooth. Add the habanero juice and mix well.

Store the hot sauce in a glass bottle.

Yield: 1½ cups

Heat Scale: Extremely Hot