Homemade Belizean Habanero Pepper Sauce
Belizean Habanero Pepper Sauce - kvalifood.com
Belizean habanero pepper sauce is carrot-based, inspired by Marie Sharp’s. The carrots, onion, and garlic are cooked with vinegar and lime juice, then the raw habaneros are blended in after cooling to preserve their fruity aroma.
Use it as an all-purpose hot sauce on rice and beans, stewed chicken, tamales, tacos, eggs, or any dish that needs fruity heat.
Makes ca. 350 ml
Ingredients
- 8-10 habanero peppers, stemmed, seeded (ca. 50 g)
- 2 medium carrots, peeled, chopped (ca. 130 g)
- 1 medium onion, chopped (ca. 100 g)
- 3 garlic cloves (ca. 15 g), peeled
- 180 ml white vinegar
- 120 ml lime juice (3-4 limes)
- 1 tbsp vegetable oil
- 1 1/2 tsp salt
- 120 ml water
Directions
Heat oil in a saucepan. Add onion, saute 2-3 minutes.
Add carrots, garlic, vinegar, lime juice, water, and salt. Boil, then simmer 10-12 minutes until carrots are very tender.
Remove from heat and cool to room temperature.
Wearing gloves, chop the habaneros. Add to the cooled carrot mixture.
Blend until smooth. Adjust salt and acid. Keeps up to 3 months refrigerated.
Notes
- Adding habaneros raw to the cooled base preserves their fruity aroma.
See Also
Ecuadorian Aji Criollo
Trinidadian Pepper Sauce
Bolivian Llajwa
Colombian Aji Picante
