Carrot Habanero Hot Sauce Recipes

HOMEMADE SPICY HOT SAUCE

Steps:

• Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain., Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil., Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

HABANERO HOT SAUCE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
• Roast for 10 minutes, until the edges of the peppers are brown.
• Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
• Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
• Remove the pot from the heat and let cool.
• Pour the vegetable mixture into a blender and puree until smooth.
• Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
• Enjoy!

SPICY CHILI-CARROT HOT SAUCE - RECIPE

Steps:

• Heat a saucepan to medium heat and add oil. Add carrots, onion and peppers and cook about 7 minutes to soften.
• Add garlic and cook another minute.
• Add tomatoes and cook a couple minutes more, breaking apart the tomatoes with a wooden spoon, until it breaks down.
• Add remaining ingredients and bring to a quick boil. Reduce heat and simmer about 20 minutes.
• Cool then transfer to a food processor or blender. Process until smooth.
• Strain the pulp from the sauce and discard it.
• Adjust for salt and pepper. Transfer to sterilized bottles for keeping. Enjoy!

CARROT HABANERO HOT SAUCE

Steps:

• Puree carrots, garlic, habanero, salt, lime juice and 1 cup water in a blender on high speed, until completely smooth and no large chunks remain. Transfer to a 1-qt. jar or a nonreactive container and cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breath. Let sit at room temperature for at least 24 hours before serving and up to 3 days.
• Do Ahead: Hot sauce can be made 1 week ahead; chill after 3 days.
• Cooks note: The longer this hot sauce ferments, the better it's going to taste. If you're new to fermenting, this is an easy recipe to start with, and you can taste the difference in flavor every day. Sure, it's great as a fresh sauce, but by day 3, you'll see what we mean.

HABANERO-MANGO HOT SAUCE

Steps:

• Process carrot in a food processor until very finely chopped; set aside. Process onion in food processor until very finely chopped; set aside. Pulse chiles in food processor. Return carrot and onion to food processor. Add mangoes, salt, and sugar. Pulse to puree, about 2 minutes.
• Transfer to a medium saucepan, and stir in vinegar and 3/4 cup water. Bring to a boil. Reduce to a simmer; cook, stirring occasionally, about 25 minutes. Let cool completely. Divide among small bottles, or pour into an airtight container. Store in the refrigerator up to 6 weeks.

ESSENTIAL HABANERO HOT SAUCE

Steps:

• 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.

HABANERO HOT SAUCE

Steps:

• Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
• Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.

FERMENTED HOT SAUCE

Steps:

• Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
• Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
• Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
• Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
• Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
• Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.

SIMPLE HABANERO HOT SAUCE

Steps:

• Break apart the garlic cloves and wrap them in some foil. Roast in an oven (or a toaster oven if you have one, it'll use less electricity) at 350 F for about 20 minutes. You can also dry roast the garlic cloves in a pan on the stove, just be sure to keep on eye on them and stir frequently so they roast evenly. Check the cloves; they should be soft and fragrant. If they look done, let them cool before peeling. Set aside.
• Roughly chop the carrot and onion, then add them to a medium-sized pan. Add the habanero chiles (just leave them whole), vinegar and water. Partially cover and simmer for about 15 to 20 minutes until the carrots are very tender. Remove from heat and let the mixture cool a bit.
• Transfer the carrot/onion/habanero mixture into a blender along with the roasted garlic, salt, and sugar. Blend until very smooth. Taste and decide if you want to add more salt. If you think the sauce is too thick, blend a bit more with additional water until it's where you want it. Pour into glass bottles and store in the fridge.

ROASTED HABANERO HOT SAUCE

Steps:

• preheat grill to 400. Place peppers, garlic, onion tomato and carrot on grill wok and drizzle w/ olive oil, roast until garlic softens and onions are translucent( about 20 mins roughly) add all ingredients to a pot & mix thouroughly w/ immersion blender, till u have a smooth texture. simmer 10 min, strain and enjoy.