Caribbean Carrot and Habanero Hot Sauce
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
Caribbean Carrot + Habanero Hot Sauce
1 tsp coconut oil
2 large yellow onions, diced
10 garlic cloves
2 C carrots, diced
20-30 habanero peppers, stems removed
2 inch piece of fresh ginger, peeled and sliced
2 Tbs allspice berries
6 whole cloves
1 Tbs whole peppercorns
1 tsp coriander seeds
1 Tbs dried thyme or 2 Tbs fresh thyme
¼ C sea salt
⅓ C coconut sugar or raw cane sugar
3 C white vinegar or ACV
3 Tbs lime juice
2 C water
In a large pot melt the coconut oil, add whole garlic cloves and brown on all sides.
Add the diced onion and cook until translucent.
Using a mortar and pestle or an electric spice grinder, combine allspice, cloves,peppercorns,coriander seeds and thyme, if using a mortar and pestle smash the ginger with the spices, if not, throw it in the pot.
Add carrots, habaneros, salt, sugar, vinegar, water and lime juice. Cook until carrots are tender and puree until super smooth. Adjust thickness by adding more water until desired consistency is achieved.
Makes a large amount (10 C) of hot sauce and lasts in the fridge for a long time.