One of our favorite bottled hot sauces on the market is a habanero-based condiment from Belize called “Marie Sharp’s Belizean Heat.” It’s undeniably fiery, but with a touch of earthy sweetness to balance everything out. The secret ingredient: carrots. Here’s our homemade version.
Yield: 2 cups
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1/2 cup chopped carrots
- 3 fresh habanero chilies, stem and seeds removed, diced
- 1/4 cup lime juice
- 1/2 teaspoon salt
In a skillet over medium heat, add the canola oil. When it shimmers, add the onion and carrot and cook until tender, about 5 to 7 minutes. Transfer the mixture to a food processor. Add the chilies, lime juice, salt and 3/4 cup water and puree until completely combined. Transfer to a bottle and store in the refrigerator until ready to use.
