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Habanero Sauce
I decided to make a simple sauce of the habaneros this year. This makes for a perfect hot sauce by itself, and it also is a great way to add flavor to other sauces.
Course Sauce
Cuisine American
Keyword sauce, spicy
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 2 cups
Calories 184 kcal
Author Mike
½ teaspoon vegetable oil 2 cloves garlic chopped 1 cup carrot chopped 1 sweet onion chopped 2 cups water 10 habanero peppers more or less depending on how much heat you want, seeded and chopped. Optional: Roast or smoke the peppers before seeding and chopping 3 tablespoons lime juice 3 tablespoons white vinegar 1 teaspoon kosher salt 1 mango skinned, chopped
Heat oil in a medium saucepan over medium-high heat.
Add the garlic and saute for 2 minutes.
Add the carrot, onion, and water. Bring to a boil, then reduce to a simmer and continue simmering until the carrots are soft.
Remove from heat and add the habaneros, lime juice, vinegar, salt, and mango.
Let cool slightly then transfer to a blender (or blend in the pan using an immersion blender).
Puree until the sauce reaches the desired texture.
Keep refrigerated until ready to use.
Calories: 184 kcal | Carbohydrates: 41 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 1239 mg | Potassium: 776 mg | Fiber: 6 g | Sugar: 29 g | Vitamin A: 12301 IU | Vitamin C: 129 mg | Calcium: 90 mg | Iron: 1 mg