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.

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