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 this mango habanero hot sauce doubling down on citrusy flavors. Or you can combine contrasting flavors. Habanero peppers and garlic are just that. Sure garlic is often a part of hot sauces of all kinds, but here in this garlic habanero hot sauce 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!
Want it? See this recipe being made…
- 6 habanero peppers
- 2 carrots chopped
- 2 cloves garlic minced
- 1 yellow onion chopped
- 1 1/2 limes juiced
- 2 cups water
- 3 tablespoons white vinegar
- 2 tablespoons sugar optional (for added sweetness, more to taste)
- 1 teaspoon salt
- 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.