Inspired by Marie Sharp’s hot sauce combinations made in Belize, this mixture of lime juice, carrots, and habaneros is vegetal, fresh, and blazing hot. Try just a few dabs on grilled halibut or chicken.
Game plan: The hot sauce is ready to be served right away, but the flavors will meld and the heat from the chiles will mellow after 2 or 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.
- Yields: About 2 cups
- Difficulty: Easy
- Total: 15 mins
- 8 ounces carrots, ends trimmed and chopped into 1-inch pieces (no need to peel)
- 8 habanero chiles (about 2 ounces), seeds and stems removed
- 1/4 cup freshly squeezed lime juice (from about 4 medium limes)
- 1/4 cup cider vinegar
- 1/4 cup water
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
Place all of the ingredients in a blender and blend about 1 minute. Stop and scrape down the sides of the pitcher with a rubber spatula, then continue to blend until very smooth, about 1 to 2 minutes more. Transfer to a container with a tightfitting lid and refrigerate for up to 2 weeks.