Belize Hot Sauce
30 mins
Serves 32
An authentic Belizean hot sauce featuring the fiery heat of habanero peppers balanced with sweet carrots, tangy lime juice, and a savory base of sautéed onions and garlic.
Ingredients
Scale:
1x
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon oil
- 2 medium carrots, chopped
- 2 cups water
- 15-20 habanero chiles, minced
- 3 tablespoons fresh lime juice
- 3 tablespoons white vinegar
- 1 teaspoon salt
Instructions
- In a medium saucepan, sauté onions in oil over medium heat until soft and translucent.
- Add garlic and cook for about 30 seconds, stirring constantly to prevent burning.
- Add carrots and water, bring to a boil and cook, uncovered, until carrots are soft, about 15-20 minutes.
- Remove from heat and add minced habanero peppers, lime juice, vinegar, and salt.
- Carefully transfer the mixture to a blender or food processor and purée until smooth. (Use caution when blending hot liquids.)
- Allow to cool completely before transferring to sterilized bottles or jars.
- Store in the refrigerator for up to 3 months.
Tips
WARNING: This sauce is extremely hot due to the habanero peppers. Wear gloves when handling the peppers and avoid touching your face or eyes. For a milder version, reduce the number of habaneros or remove the seeds and membranes. The carrots add sweetness to balance the heat and contribute to the signature orange color of Belizean hot sauce. This sauce gets better with age, so try to make it at least a day before you plan to use it.
Sauces