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carrot habanero sauce
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Carrot Habanero Sauce

Extra spicy and earthy sweet
Course Sauce
Keyword Habanero Pepper
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 36 servings
Calories 8kcal


  • 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