Habanero Magic Hot Sauce


6 yellow, halved and seeded (if you like it super hot leave the seeds in)
6 large cloves garlic, peeled
2 tsp sugar
1/2 cup distilled vinegar
3 large carrots, peeled and cubed
1/2 orange bell pepper, seeded and chopped
1 small red onion, chopped
kosher salt and black pepper to taste
2 tbs canola oil

This is spicy sauce that is a beautiful bright yellow and tamed down with carrots and sweet bell peppers. The sauce is great draped over fish, chicken, tacos, enchiladas or in ceviche.

  • Using medium heat add oil to a saucepan and add the carrots and garlic. Saute for about 5 minutes or until carrots and garlic begin to soften.
  • Add the bell peppers, vinegar and habaneros and continue to cook for another 5-8 minutes. Take care not to burn. Lower heat if necessary.
  • Season with salt and pepper.
  • Once vegetables have softened, remove from heat and allow to cool.
  • Add the vegetable mixture to a food processor or blender and process until very smooth.
  • Press mixture through a wire mesh strainer to remove any pulp.
  • Keeps for about 2 weeks refrigerated.




10 min


20 min


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