Basic Habanero Sauce

READY IN: 37mins
YIELD: 8-9 oz




  • Saute onion and garlic until soft.
  • Add carrots with a small amount of water.
  • Bring to a boil, reduce heat and simmer until carrots are soft.
  • Place in a blender with the peppers; puree until smooth.
  • Mix puree with vinegar and lime juice and simmer for 5 minutes.
  • Seal in sterilized bottles/jars. Makes 2 cups.
  • You can also try: My recipe.
  • I'm allergic to onions, so I make mine somewhat differently
  • 24-30 Habenero peppers, stemmed and chopped, 2 Tbsp Olive oil, 1 pound shredded carrots, 2 heaping Tbsp of chopped garlic (I get this at the market in a jar. I prefer to use the water pack, but the garlic packed in oil works just as well), 1 cup apple cider vinegar, 1/2 to 3/4 cup key lime juice.
  • Saute Garlic in oil until soft.
  • Add carrots and stir-fry for a minute or two to distribute the garlic well.
  • Add enough water to come just short of covering the carrots.
  • Bring to a boil, and simmer until carrots are soft, and liquid is reduced to about 1/2 of what you started with.
  • Put carrot mixture and peppers into food processor and process until relatively smooth, adding vinegar and lime juice.
  • Return to the stove and simmer 5 to 7 minutes.
  • For smooth Tabasco style sauce, strain through cheesecloth (pressing out all the liquid) and bottle in sterilized bottles.
  • For a thicker basting type sauce, bottle as is.
  • Makes 8 or 9 ( 4 oz) canning jars.