Basic Habanero Sauce

1. 1

   Saute onion and garlic until soft.

2. 2

   Add carrots with a small amount of water.

3. 3

   Bring to a boil, reduce heat and simmer until carrots are soft.

4. 4

   Place in a blender with the peppers; puree until smooth.

5. 5

   Mix puree with vinegar and lime juice and simmer for 5 minutes.

6. 6

   Seal in sterilized bottles/jars. Makes 2 cups.

7. 7

   You can also try: My recipe.

8. 8

   I'm allergic to onions, so I make mine somewhat differently

9. 9

   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.

10. 10

    Saute Garlic in oil until soft.

11. 11

    Add carrots and stir-fry for a minute or two to distribute the garlic well.

12. 12

    Add enough water to come just short of covering the carrots.

13. 13

    Bring to a boil, and simmer until carrots are soft, and liquid is reduced to about 1/2 of what you started with.

14. 14

    Put carrot mixture and peppers into food processor and process until relatively smooth, adding vinegar and lime juice.

15. 15

    Return to the stove and simmer 5 to 7 minutes.

16. 16

    For smooth Tabasco style sauce, strain through cheesecloth (pressing out all the liquid) and bottle in sterilized bottles.

17. 17

    For a thicker basting type sauce, bottle as is.

* Per serving · 4 servings · Values may vary.