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00Ingredients
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1½ cups chopped carrots
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1 onion, chopped
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1½ cups white vinegar
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1/4 cup lime juice
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3 cloves garlic, minced
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2 teaspoons salt
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10 to 12 habanero chiles, seeds and stems removed, chopped
Instructions
Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.
Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
Pour in sterilized jars and process in a water bath as described above.
| Servings |
| 2 1/2 cups |
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This is the latest recipe in Nancy's never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habaneros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath.
Ingredients
InstructionsCombine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce. Pour in sterilized jars and process in a water bath as described above.
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