Prep 10 mins
Cook 15 mins
I have tried many different hot sauces in my life, with different level of heat. My all time favorite is Marie Sharp's. Nothing can beat the combination of heat and flavor. My wife was born in Belize and she introduced me to Marie Sharp and she gave us a tour of her factory outside Dangriga, Belize. When we visit Belize we always bring a ton of her sauces back. However, it can be hard to find hear in the states at a reasonable price, so I use this recipe. It is close enough to hers to satisfy the craving. I like to add some papaya to change it up a little. I have even added a little whiskey to it before. Tasted great.
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 cup carrot, chopped
- 2 cups water
- 10 habanero peppers, seeded and fine chopped (more or less based on the heat level you desire.)
- 3 tablespoons lime juice, can also use orange juice
- 3 tablespoons white vinegar
- 1 teaspoon salt
- optional papayas, prickly pear fruit or mango
- Sauté garlic in coated sauce pan.
- Once the garlic starts to give off it's aroma, add the onion, carrots, and water. Bring to boil, reduce heat and simmer until the carrots are soft.
- Remove from heat .
- Add habaneros, optional fruits, lime juice and salt to the carrot mixture.
- Place in a blender and puree until it reaches a smooth consistency.
- Pour into sterilized bottles or jars and seal. Keep refrigerated.
So flavorful and spicy! I didn't have fresh fruit so I used a small can of mixed fruit and their sugary juices, and it added such a nice little sweetness to it! I have used this sauce in a chicken burrito, as well as a substitute for spicy mayo in a spicy tuna roll... delish!
Excellent recipe. I added 1 T. black strap molasses,as a sweetener, to a full recipe and it is mighty fine.
Very tasty! I can't handle things that are too spicy but the flavor of this sauce is really delicious so it doesn't bother me too much. Great color, too. Not sure how long this keeps, though.