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Essential Habanero Hot Sauce

Monday, 26 May 2008

Description

This is the latest recipe in Nancy's never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habaneros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath.

Ingredients

At a glance

Cuisine

Caribbean

Ingredient

Chile peppers

Cooking Method

Boil

Heat Level

Chile

Habanero

Meal/Course

Condiment

Serves

2 1/2 cups

1½ cups chopped carrots
1 onion, chopped
1½ cups white vinegar
1/4 cup lime juice
3 cloves garlic, minced
2 teaspoons salt
10 to 12 habanero chiles, seeds and stems removed, chopped

Methods/steps

Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.

Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.

Pour in sterilized jars and process in a water bath as described above.

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