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

Ingredients (8)

  • 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.