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Belizean Style Habanero Sauce
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- #7143
serves/makes:
ready in:
under 30 minutes
under 30 minutes
8 reviews
2 comments
ingredients
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon vegetable oil
1 cup carrots, chopped
2 cups water
4 scotchbonnet habanero peppers, seeded and fine chopped
3 tablespoons fresh lime juice
3 tablespoons white vinegar
1 teaspoon salt
directions
Saute onion in oil until soft. Add carrots and water. Bring to boil, reduce heat and simmer until the carrots are soft. Remove from heat.
Add chilies,lime juice and salt to the carrot mixture. Place in processor and puree until smooth. Pour into sterilized jars and seal.
added by
a1hotfood
nutrition data
10 calories, 1 grams fat, 1 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium.
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reviews & comments
October 20, 2019
When I went to Belize City, this sauce was sitting on every table there. This recipe was exactly the taste that remembered when I was in Belize. You can remove the membrane in the habanero and make it mild, or leave some in to make it hotter. I love this recipe!!
October 2, 2014
This recipe calls for way too much water. The consistency is off and doesn't really taste like Marie Sharp's. The recipe itself is fine, but if I make it again, I will half the water and probably add a bit of peach or mango to make it more silky.
This isn't a copycat recipe for Marie Sharp's, it is simply a Belizean style hot sauce which is distinct because of the inclusion of carrots in it.
August 19, 2013
Very good hot sauce. I use a little less lime juice but otherwise follow the recipe exactly.
April 9, 2011
I think this recipe is perfect. I just add a bit more salt. I've been making it for several months now and share it with my habanero sauce loving neighbors. I don't cook the garlic, I just puree it with the rest of ingredients at the end process. It's so much cheaper to make my own sauce than buying those puny jars at the grocery store!
November 28, 2010
I got tired of spending so much money on habanero sauce. I love the stuff on pizza,chips,etc.etc. I found this recipe and am now making my second batch. It is totally AWESOME- the best sauce ever! I am hooked and will never have to buy store sauce again! I don't even have to can it-I just put it in a clean jar and store in the fridge(we go through it quickly). I also add a bit more salt than the recipe.
Just to let you know , you have garlic and white vinegar in the recipe but do not mention in the directions when to add? I cooked the garlic with the onions and added the vinegar to the sauce before blending. I wanted to bring that to your attention. I haven't tasted it yet but my batch looks beautiful, and I grew the habaneros myself!
November 20, 2007
Good basic recipe to play with, I although I roasted the garlic first to help mellow the strong garlic flavor.
September 15, 2007
I wanted to emulate Marie Sharps habanero sauce, and used this recipe as it had similar ingredients: 1. Recipe does not say what to do with the garlic so I cooked it with the onions at the start. 2. I think 2 cups of water is a bit too much, especially as the onions "sweat" and give out a little bit of water. 3. I added some (2 tbs) white vinegar at the end as well as a bit more salt (1 more tsp) 4. INstead of a puree, I think that pulsing it for a couple seconds renders a hot sauce with a little bit more body Good starter recipe, but could be fine tuned a bit.... Cheers
August 23, 2007
I tweeked the recipe a bit with less garlic. Tasted really good, the consistency was a bit off. I substituted the carrots with mangos and it made it much better.
This recipe is for garlic lovers, and tastes nothing like Marie Sharp's that you find in Belize. It is runny and yellow when it is finished