Belizean Style Habanero Sauce - Hot Sauce

"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."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Vainquisher photo by Vainquisher
photo by Julie N. photo by Julie N.
photo by nadmotpierce photo by nadmotpierce
photo by Tamara T. photo by Tamara T.
Ready In:
25mins
Ingredients:
9
Serves:
40
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ingredients

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directions

  • 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.

Questions & Replies

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  1. Charlie S.
    How long will this keep in the fridge?
     
  2. Robin B.
    How would pineapple taste in this recipe?
     
  3. wolf4022
    Can you use dried Habanero
     
  4. Brian NB
    Believe it or not, I'm confused on the first step. How finely is the garlic chopped and is it sauteed in the pan without any oil? I really want to make this recipe. Thanks!
     
  5. bonriki
    When do recommend adding the vinegar?
     
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Reviews

  1. Jan L.
    This sauce is a marvel ! Hot, not overly hot and extremely tasty. I do not agree with some people here when they say the sauce is too watery. Let your carrot-garlic-onion mixture simmer until it boils down to a liquid sirup. On low heat this takes between 15 to 30 minutes. (Note : I used two medium sized onions instead of one, and 3 large crushed garlic cloves.) In my humble opinion, the fruit is not optional, it is essential to this recipe (I used an entire fresh and ripe mango). It balances the taste. Thank you so much for this recipe! You made my culinary day!
     
  2. Robert H.
    Great recipe I substituted 5 ghost peppers and 5 carolina reapers for a sauce so hot that it scares my line cooks who are all pepper junkies. We don't allow it to go to customers but it hits our personal meals a lot Thanks. I will post some of my sauce recipes soon to return the favor.
     
  3. KookingKlaire
    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!
     
  4. Gregory H.
    Great recipe! Like others, I made modifications. I took what I had in my garden - 5 habaneros, 3 seranos, 2 pasillas, one half pumpkin, one tomato, 1 plum, 1 tablespoon of maple syrup, and the rest of the ingredients in the recipe. Fantastic! And it does remind me of Marie Sharps! I think maybe she uses pumpkin!
     
  5. allenmi1
    This sauce is so awesome... I am eating it by the spoonful like it's soup! I used a fresh ripe white peach instead of mango. I also did not seed the habeneros peppers -- just put them all in the mini processor. The flavor is incredible and highly addictive. It's the perfect combo of hot and sweet and the lime, carrot, onion and garlic play nicely off each other as well as with the unique taste and heat of the peppers. I plan to make it next time with a few more peppers (I love very hot), although as is, the recipe is perfect! Thanks so much for sharing this one - much appreciated!!!
     
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Tweaks

  1. Vainquisher
    I wanted a much hotter version. Instead of 12 habaneros, I used 24 Carolina Reapers (if you choose to use this tweak, I highly recommend using gloves). I also used the mango juice -I got around 1/4 cup- in place of 1/4 cup of the water. I added the mango pulp in with the peppers and carrot mixture. The result was a very sweet "Mango Reaper" sauce, it is delicious. P.s. If you haven't had Carolina reapers before, you should definitely use either 1/4-1/2 the peppers that I did. This is not my first time making a Carolina reaper sauce, but this is by far the hottest hot sauce I have ever made. (For those that are curious, this filled three 5 ounce bottles)
     
    • Review photo by Vainquisher
  2. nadmotpierce
    I used a peeled lime and only 1/8 cup of water. The peppers came from the garden this morning. they were really juicy. it came out a little thicker than the store bought stuff. I might go with half a lime next batch. and I dont think the mango was not as ripe as it could have been like the ones I used to buy from the vendors in the Philippine Islands. They were really sweet. If I cant find a really ripe one next time Ill add a table spoon of sugar. The lime punch is really good.
     
    • Review photo by nadmotpierce
  3. PJ991092
    Cut Water in half and added as needed. I went with Pineapple and it was a great suggestion.
     
  4. Jordan H.
    Great recipe. I did 1/2 the standard ingredients (wasn't sure how much it would make) and I am disappointed I didn't do the full batch. It tasted great, though I added some espresso balsamic vinegar, ground pepper and instead of mango I used pineapple and some of its juice. Blended with an immersion blender and put in an old whiskey container. Perfect. Next time I will try adding some bourbon to it and see how that is.
     

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