Prep 30 mins
Cook 0 mins
Wear protective gloves when handling this pepper.
- 12 medium habaneros, stemmed and seeded
- 1⁄2 cup onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 1 cup carrot, chopped
- 1⁄2 cup vinegar
- 1⁄4 cup fresh lime juice
- Saute the onion and garlic in the oil until soft.
- Add the carrots with a small amount of water.
- Bring to a boil, reduce the heat, and simmer until the carrots are soft.
- Place the chilies, vinegar and lime juice in a blender and blend until peppers are finely minced.
- Add the onion, garlic and carrots and puree the mixture until smooth.
- Return the mixture to the stove and simmer for 5 minutes.
- Strain the mixture into an empty hot sauce bottle. You'll get about 4 ounces.
- This is a fiery hot sauce that you need to use with care.
- Place the ingredients that were strained out into a jar and refrigerate.
- It will have the consistency of finely grated horseradish and the flavor of habanero fruit.
- I love this on just about everything.
I followed the directions exactly. I did remove most of the seeds in the habanero before blending them. The recipe made about 2 cups of sauce (not 4 oz)! Very good, spicy with a nice flavor.
Tom, I made the recipe and got 4 oz. of liquid, but it's watery - not like horseradish - did I do something wrong? Also, are there any uses for the left over puree? Can't wait to try this!
This was easy to follow and the taste was great. Just remember to use rubber gloves when cleaning the hot peppers.