Carrot-based hot sauces are surprisingly delicious. They smooth the the typical hot sauce tang and provide a little earthiness to the sauce to boot. Our favorite combo of the bunch is certainly a carrot habanero sauce. It delivers significant spice and the habanero pepper fruitiness melds quite well with those mellow earthy flavors and the light lime tang.
This recipe is already very spicy, but if you want an even hotter kick, you can add a little more habanero pepper. Or try leaving the pepper’s membrane and seeds in the sauce. Much of the heat comes from the membrane (which os often removed during the deseeding process). Either way, take caution when working with habaneros. Use kitchen gloves and learn how to remedy chili burn if it does hit.
Like this sauce recipe? You’ll love these too:
- Garlic Habanero Hot Sauce: Extra-hot spiciness with a pungent bite!
- Maple Sriracha Sauce: This is one of our favorite dippers for chicken fingers.
- Cherry Habanero BBQ Sauce: If you want something tangy sweet with a spicy edge, this one should be top of your list.
Carrot Habanero Sauce
- 4 habanero chilies seeds removed, stemmed, and minced
- 3 large carrots chopped
- 2 cloves garlic minced
- 1 onion chopped
- 2 cups water
- 2 tablespoons lime juice
- 2 tablespoons white vinegar
- 1 tablespoon vegetable oil
- Salt to taste
- In a high-walled pan over medium heat, cook the garlic and onion until the garlic is soft and translucent.
- Add the carrots, then slowly pour in the water. Raise the heat to high and bring the mix to a boil. Stir often.
- Once boiling, lower the heat to low. Simmer, uncovered, until the carrots soften. Then remove from the heat.
- Allow the mix to cool for 5 minutes, then add in the habanero, lime juice, vinegar, vegetable oil, and a pinch of salt. Stir to combine.
- Pour the mix into a blender and pulse blend until you reach your desired sauce consistency.
- Serve or bottle.