This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels. To preserve the unique fruity flavor of the chiles, the habaneros are not cooked. When handling habaneros use food-safe gloves and thoroughly wash knives, cutting boards, and utensils with cold soapy water and then hot soapy water.
- 1 1/2 cups peeled and chopped carrots
- 1 cup carrots, peeled and chopped
- 1 1/2 cups white vinegar
- 1/2 cup water
- 6 cloves garlic
- 1/4 cup fresh lime juice
- 1 tbsp coarse, kosher salt
- 1 tsp fresh ground black pepper
- 1/4 cup coarse grain or Creole mustard
- 12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)
- Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.
- Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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