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Carrot Habanero Hot Sauce Recipe

Jeremy Williams We Want The Sauce Founder and Editor In Chief
Written By: Jeremy Williams
Published Date:
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Carrots and Habanero, who knew?

But if you’re a fan of habanero hot sauces, you’ll love this variation!

Surprisingly, the carrot adds a mellow earthy flavor that pairs perfectly with the habaneros.

And with the addition of fresh lime juice and tangy vinegar, you’ll have a delicious and versatile hot sauce that goes great with everything from grilled fish and seafood to your morning scrambled eggs.

But this hot sauce isn’t for the faint of heart. Even with the carrot and honey, it still packs a lot of heat.

Like three-alarm fire heat!

So if you like it hot, read on for the best Carrot Habanero Hot Sauce recipe – no canning required.

What Do You Need To Make Carrot Habanero Hot Sauce

Ingredients

Fresh Garlic

Adds a delicious spicy bitterness that complements the carrots and habaneros.

Habanero Chilies

Provides the heat reminiscent of the Caribbean.

I like orange habaneros for this recipe, but you can use whatever chilies you like – jalapenos and serranos are great options.

Fresh Carrot

Gives your hot sauce an earthy flavor and a touch of sweetness that smooths out the heat from the habaneros.

White Onion

For a touch of savory goodness.

If you like it sweeter, substitute Walla Walla sweets, while a red onion will give your hot sauce a more intense taste.

Fresh Lime Juice

The crisp zing pairs perfectly with the habaneros.

You can use lemon if you don’t have any limes.

Apple Cider Vinegar

Adds the perfect amount of tang.

Honey

For a touch of sweetness.

For a more intense taste, you can substitute molasses for the honey.

Salt and Pepper

So understated, but this final touch brings all the flavors together.

But be careful not to over-season your hot sauce.

Equipment

  • Cutting board
  • Knife
  • Medium saucepan
  • Spoon or spatula
  • Blender

How To Make Carrot Habanero Hot Sauce

Step One: First, heat the oil in a medium saucepan, and then add the garlic (leave the skins on), habaneros, and onion. Sautee until the garlic is soft and the onion and chilies are slightly brown.

Note: the onion and chilis will brown before the garlic softens, so remove them from the pan before they char.

Step Two: When the garlic is soft, remove it from the pan and allow it to cool before removing the skins. Set aside.

Step Three: Combine the carrots, onion, roasted habaneros, apple cider vinegar, and one cup of water in your saucepan and bring to a boil. Reduce the heat and simmer until the carrots are soft, approximately ten minutes.

Step Four: Next, pour the mixture into a blender and add the garlic, lime juice, remaining water, and honey.

Step Five: Pulse until it reaches your desired consistency.

Step Six: Taste, adjust any ingredients, and season with salt and pepper.

Enjoy!

Other Things To Consider When Making Carrot Habanero Hot Sauce

You Can Customize Your Hot Sauce

This Carrot Habanero Hot Sauce recipe makes a flavorful hot sauce just as it is.

However, you can make it even better with just a few simple changes.

For example, add jalapenos and serrano chilis to intensify the heat. And if you like it really hot, leave the habanero stems and seeds intact.

Or, for a milder hot sauce, reduce the habaneros to just three or four and substitute orange bell pepper for the rest.

Add fresh pineapple or mango to give your hot sauce a tropical flair.

Another option, substitute a sweet potato for the carrots.

And adding chopped green and red bell peppers will deepen the flavor and add color to your hot sauce.

What Can I Eat with Carrot Habanero Hot Sauce?

This flavorful sauce adds the perfect spice to any dish. Use it instead of your favorite hot sauce whenever you’re craving that delicious burn.

But be careful – it packs a lot of heat, and a little goes a long way.

  • This hot sauce goes great with wings.
  • Spice up fish tacos and all your favorite Mexican dishes.
  • It pairs perfectly with grilled chicken, fish, and seafood.
  • Drizzle over sauteed mushrooms for a spicy side.
  • Adds the perfect kick for soups and stews.
  • And just a few drops will transform your morning scrambled eggs into an energizing wake-up call.

Tips When Working With Hot Peppers

All hot peppers contain capsaicin, the chemical that gives them their distinctive heat. I recommend using gloves when handling them and avoid touching your skin, especially your eyes.

Capsaicin repels water, so if you accidentally get some on your skin or in your eyes, don’t use water. It just spreads the burn.

Instead, use milk – the acids in milk break down the compounds and quickly soothe the affected area.

Make More Hot Sauce Than You Need!

This versatile hot sauce adds the perfect blend of heat and earthy flavor that you’ll never buy bottled again.

And since it gets better the longer it sits, go ahead and double the recipe.

Your extra hot sauce will stay fresh in the fridge for up to six months. The vinegar protects the sauce and keeps it from spoiling.

Yield: Yield: 2 cups of sauce (approx. 32 servings)

Carrot Habanero Hot Sauce Recipe

Carrot Habanero Hot Sauce Recipe

This Carrot Habanero Hot Sauce Recipe will be sure to wake you up! Despite the carrots and honey, it packs a lot of heat. Still, it's a versatile hot sauce that goes great with everything from grilled fish and seafood to your morning scrambled eggs.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 6 cloves of fresh garlic
  • 10 orange habanero chilies, destemmed and the seeds removed
  • 2 medium carrots, chopped
  • 1 medium white onion, chopped
  • 1-2 tablespoons vegetable oil
  • Juice from one lime
  • 1 ½ cups of water
  • ½ cup apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. First, heat the oil in a saucepan under medium heat. Once hot, add the garlic (leave the skins on), onion, and habaneros. Saute until the garlic is soft and the peppers and onion are slightly brown. The onion and chilis will brown before the garlic softens, so remove them before they become charred.
  2. Allow the garlic to cool before removing the skins. Set aside.
  3. Next, add the carrot, roasted habaneros, onion, apple cider vinegar, and one cup of water to your saucepan and bring to a boil. Reduce the heat and simmer until the carrots are soft, approximately ten minutes.
  4. Next, pour the mixture into a blender and add the garlic, lime juice, remaining water, and honey. Pulse until it reaches your desired consistency.
  5. Taste your sauce and adjust any of the ingredients.
  6. Season with salt and pepper.
  7. Enjoy!

Notes

  • Like it tangy? Reduce the water to one cup and use one cup of apple cider vinegar instead of half.
  • You can also substitute different vinegars to change the flavor. Rice vinegar will give your sauce an Asian flair.
  • Use more habaneros, or keep the stems and seeds if you like your hot sauce smoking hot.
  • For a thicker hot sauce, reduce the water and vinegar by half.
  • Add a shot (or two) of your favorite bourbon while simmering for a delicious bourbon habanero hot sauce.
  • Add half a teaspoon of ground cumin, coriander, and dried oregano for even more flavor.
  • Add chopped fresh cilantro for a delicious earthy taste.

Nutrition Information:


Amount Per Serving: Calories: 15Total Fat: 1gCholesterol: 0mgSodium: 15mgCarbohydrates: 1gProtein: 1g
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