This is a milder and more accessible version of my first hot sauce recipe, Habanero Blood Orange Death Kick. When my dad (who grows his own Trinidad Scorpion peppers) said it was way too hot, I took his advice and left out the serranos to curb the heat a bit. I also used easy-to-find domestic oranges and limes. Spoon it over a breakfast frittata for a punch of heat.
Game plan: Habaneros are particularly spicy chile peppers, so we suggest wearing a pair of latex gloves when removing the seeds.
The hot sauce is ready to be served after 1 day, but the flavors will continue to meld for 2 to 3 days. Refrigerate in a container with a tightfitting lid for up to 2 weeks.
This recipe was featured as part of our photo gallery of 6 Face-Melting Hot Sauce Recipes.
- Yield: About 2 cups
- Difficulty: Easy
- Total: 30 mins, plus 24 hrs aging time
- 1/2 cup medium-dice carrots
- 7 habanero peppers, seeds and stems removed
- 4 medium garlic cloves, peeled
- 3/4 cup freshly squeezed orange juice (from about 4 medium oranges)
- 1/2 cup freshly squeezed lime juice (from about 4 medium limes)
- 1 teaspoon kosher salt
- Bring a medium saucepan of water to a boil over high heat. Add the carrots, habaneros, and garlic and cook until the carrots are fork-tender, about 10 minutes. Drain and transfer to a blender.
- Add the orange juice, lime juice, and salt and blend until smooth, about 30 seconds to 1 minute.
- Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks.