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Carrot Habanero Sauce
Extra spicy and earthy sweet
Servings 36 servings
- 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.
Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 860IU | Vitamin C: 2.4mg | Calcium: 3mg