West Indies-Style Hot Sauce
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Yield
Makes 1 1/4 cups (serving size: 1 tsp.)
This hot-hot-hot sauce is for real spice fiends. Habanero chiles pack a mighty punch, but there’s a deliciously bright, fruity flavor underneath the heat. The color of the sauce is a gorgeous sunny yellow, enhanced a bit by the addition of carrots. Use caution when blending the chile mixture, taking care not to breathe in the vapors. You won’t need much of this hot sauce to make a big impact on your food. Try stirring a little into a creamy dip for crudités or sour cream for fish tacos. Dab a little on a burger, or mix a hint into coleslaw to wake it up.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 4 garlic cloves, minced
- 2 ounces habanero chiles
- 6 tablespoons water
- 1/4 cup white vinegar
- 1/4 cup fresh lime juice
- 1/2 teaspoon kosher salt
Nutritional Information
- Calories 4
- Fat 0.2g
- Satfat 0.0g
- Monofat 0.2g
- Polyfat 0.0g
- Protein 0.0g
- Carbohydrate 1g
- Fiber 0.0g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sodium 18mg
- Calcium 2mg
- g
- Sugars g
How to Make It
Heat oil in a medium skillet over medium. Add carrots, onion, and garlic; cook 10 minutes or until tender, stirring often. Remove from heat; cool 10 minutes. Transfer to a blender. Add chiles, 6 tablespoons water, vinegar, juice, and salt; process until smooth. Serve immediately, or refrigerate in an airtight container up to 7 days.
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