Prep 10 mins
Cook 0 mins
Found this a while back when I was looking into making my own hot sauces. This one from Belize employs an interesting ingredient not usually found in Latin American hot sauces -- carrots. Leave the seeds in if you want it super hot!
- Saute the onion and garlic in the oil until soft. Add the carrots and water and bring to a boil. Reduce the heat and simmer until the carrots are soft. Remove from the heat and transfer to a blender or food processor. Add the habaneros, lime juice, vinegar, and salt and puree until smooth. Serve at room temperature or chilled.