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I spent an entire summer in Belize, and fell in love with the carrot based hot sauce that became a staple in every meal. This is my own spin on this great sauce that will give you the perfect kick of heat married with the sweetness of carrots and the zing of garlic. Although it is spicy the spice dissipates quickly and leaves your mouth watering for more . This is great on pizzas, pastas, sandwiches, chili, soups, tacos, burritos, omelets, burgers, hot dogs, and anywhere else you would use hot sauce. For those who can handle the heat, it is great to dip chips in.

Ingredients

7-10 habeneros (1:1 ratio of carrots to habeneros)

7-10 large carrots(shredded in food processor)

1 large red onion

1 bulb of garlic- crushed

1 can of diced tomatoes(preferably fire roasted)

1 whole lime, peeled

1/4 cup of white vinegar

1/4 cup of water

coconut oil for sauteing-

salt and pepper to taste

What you will need

A food processor

A good knife

Large pan

Large Tupperware for storage

-pestle and mortar

nutribullet bullet (blender)

Step 1: Step 1: Process Garlic

This process is the most tedious and time consuming so I like to get it out of the way first.

  1. Crush the whole bulb of garlic against the counter(or a hard surface) and peel.
  2. Crush garlic in a mortal and pestle, adding salt and pepper

note: mortar and pestle will provide the best results, though food processor may be substituted.

Step 2: Step 2: Process the Carrots and Onions

  1. Chop onions
  2. Shred the carrots in the food processor

Step 3: Step 3:Making the Carrot Base

  1. Heat a pan on med/Hi with a dollop of coconut oil ( I don't measure but it is probably 2 table spoons)
  2. Saute the onions in the oil until they start becoming translucent - about 3-5 minutes
  3. Add carrots, stir and cook for about 2 minutes.
  4. make a "bowl" with the onion/carrot mix and put the crushed garlic in the middle.
  5. Add the can of diced tomatoes on top of the garlic and stir
  6. Cook the mix for another 5 minutes so that all the flavors can combine.
  7. Mix in food processor until even paste consistancy

Step 4: Step 4: Make It Spicy

WARNING: This step involves handling spicy peppers so you may want to wear plastic gloves!

  1. Put the habeneros on the nutribullet (blender). note: you may want to cut your habeneros up if you don't trust your blender to thoroughly puree the peppers. The capsaicin, which give the peppers spice, is in the seeds so if you touch the seeds be sure not to touch your eyes or skin.
  2. cut the top and bottom of the lime off and then cut it in half. I then peel the peel off and make sure all seeds are removed then put it in with the peppers.
  3. Add 1/4 cup of white vinegar and 1/4 cup of water
  4. add some scoops of the carrot base then blend into a paste

Finally mix the carrot base puree with the Spicy puree in a Tupperware container and there you have it in all its delicious glory!

does equal amounts of carrot and habanero mean by weight or number?
<p>This is an amazing recipe! Everyone in my office loves it. If your feeling a little adventurous try it as a dip with some blue corn tortilla chips! Definitely a must try!</p><p>Thanks!</p>
This looks freakin awesome!
<p>Oh man, I love Marie Sharp's Belizean hot sauce. I was surprised when I looked at the list of ingredients and saw carrot, but man, I think it really adds something nice to the flavor.</p><p>Thanks for posting this, I might have to try making some!</p>

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