Haba-hot with an earthy sweetness…
Here’s the fun of hot sauce – there are so many ways to tweak their flavors. You can pair sweet to sweet like a mango habanero hot sauce doubling down on citrusy flavors. Or you can combine contrasting flavors. Habanero peppers and garlic are just that, so a garlic habanero hot sauce is going to twist your tongue up in every good way.
Sure garlic is often a part of hot sauces of all kinds, but in this garlic habanero hot sauce recipe, there are fewer sweet things in-between it and the pepper star. There are only carrots for a little natural earthy sweetness. The result is a biting sauce – plenty of heat, lightly sweet, with a pungent bite. If it’s not sweet enough, add some sugar to the sauce or you could opt for a sweet fruit like mango or pineapple added to the recipe. Remember, this is a hot sauce, so tweak away!
If you like the idea of contrasting combos in your sauce, be sure to try some of these as well. Our maple sriracha sauce pairs sweet and earthy syrup with the garlicky (and fiery) tang of the rooster sauce. It’s delicious as a dipper. Or try this jalapeño honey sauce. It’s milder than garlic habanero hot sauce (jalapeños are a mere blip on the pepper scale compared to the fiery hab), and their bright bite is a nice foil to super-sweet honey.
- In a saucepan over medium heat, sauté the garlic until aromatic (1 or 2 minutes).
- Add the carrots, yellow onion, and water. Increase the heat to high and bring to a boil.
- Once boiling, immediately reduce heat to low and simmer the ingredients for 8 to 10 minutes (until the carrots soften).
- Remove the saucepan from the heat and add the habanero peppers, lime juice, sugar (optional), and salt. Stir to combine, then using a hand mixer (or blender) process the ingredients into a sauce. Add more sugar (optional) and salt to taste.
- Allow the sauce to cool to room temperature. Use immediately, or store in airtight containers (refrigerated) for up to two weeks. Note the sauce will get hotter as it ages.