Sweet carrots and fiery habaneros team up for a hot sauce that’s equal parts flavor and fire. In this Carrot Habanero Hot Sauce Recipe, sautéed aromatics, vinegar, and just a touch of honey round out the heat, creating a sauce that’s complex yet approachable.
The smooth texture and bright orange hue make it as beautiful as it is bold. Whether you prefer your sauces mild or scorching, you can easily control the spice level.
This vibrant habanero and carrot hot sauce is perfect for adding depth to tacos, grilled proteins, and even soups.
Carrot Habanero Hot Sauce Recipe
This Carrot Habanero Hot Sauce Recipe combines sweet carrots, fiery habanero peppers, garlic, and vinegar for a bold, flavorful condiment. Ready in under 45 minutes, it’s smooth, spicy, and perfect for adding heat to any dish.
Recipe Overview:
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Course: Condiment
- Cuisine: Fusion
- Yield: Approximately 2 cups
- Calories Per Serving: 15 calories
Ingredients:
- 6 medium-sized carrots, peeled and chopped
- 5 habanero peppers, stemmed and seeded
- 4 cloves garlic, peeled
- 1 onion, chopped
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt to taste
Instructions:
1. Prep Work:
- Start by getting your ingredients ready. Peel and chop the carrots, remove the stems and seeds from the habanero peppers, and chop the onion and garlic.
2. Sauteing The Vegetables:
- Heat up some olive oil in a saucepan over medium heat. Add the onions and garlic, and cook them until they’re soft and fragrant about 3-4 minutes.
- Toss in the carrots and habanero peppers, and let them cook for another 5 minutes, stirring occasionally.
3. Simmering:
- Now, it’s time to add the vinegar and water to the saucepan. Let everything simmer gently for about 15-20 minutes until the carrots are nice and tender.
4. Blending:
- Once the veggies are cooked through, take the saucepan off the heat and let it cool down for a bit.
- Transfer everything to a blender or food processor, and add in the honey and a pinch of salt.
- Blend everything together until it’s smooth and creamy. If you prefer a thinner sauce, you can add a bit more water.
5. Straining (Optional):
- If you want your hot sauce extra smooth, you can strain it through a fine mesh sieve or cheesecloth to remove any bits of fiber.
Enjoying The Fruits Of Your Labor
Congratulations! You’ve successfully created your very own Carrot Habanero Hot Sauce. Now, it’s time to experience the explosive flavor for yourself.
Drizzle it over tacos, stir it into soups, or use it as a marinade for grilled meats. The possibilities are endless, and the fiery kick will keep you coming back for more.
Tips For Adjusting Heat Levels
To control the spiciness of the hot sauce, you can:
- Remove the seeds and membranes from the habanero peppers for a milder sauce.
- Increase the number of carrots to dilute the heat.
- Experiment with adding fruits like mango or pineapple for a sweeter flavor profile.
Storage And Shelf Life
Store the Carrot Habanero Hot Sauce in sterilized glass bottles or jars. It can be refrigerated for up to 1 month or frozen for a longer shelf life. To avoid infection, use clean utensils at all times.
Conclusion
Making your own hot sauce might seem intimidating, but with this easy recipe, it’s a breeze! I hope you give it a try and discover just how delicious homemade hot sauce can be. Enjoy the heat!
Easy Carrot Habanero Hot Sauce Recipe
Ingredients
- 6 medium-sized carrots peeled and chopped
- 5 habanero peppers stemmed and seeded
- 4 cloves garlic peeled
- 1 onion chopped
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt to taste
Instructions
Prep Work:
- Start by getting your ingredients ready. Peel and chop the carrots, remove the stems and seeds from the habanero peppers, and chop the onion and garlic.
Sauteing The Vegetables:
- Heat up some olive oil in a saucepan over medium heat. Add the onions and garlic, and cook them until they’re soft and fragrant about 3-4 minutes.
- Toss in the carrots and habanero peppers, and let them cook for another 5 minutes, stirring occasionally.
Simmering:
- Now, it’s time to add the vinegar and water to the saucepan. Let everything simmer gently for about 15-20 minutes until the carrots are nice and tender.
Blending:
- Once the veggies are cooked through, take the saucepan off the heat and let it cool down for a bit.
- Transfer everything to a blender or food processor, and add in the honey and a pinch of salt.
- Blend everything together until it’s smooth and creamy. If you prefer a thinner sauce, you can add a bit more water.
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