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Print Recipe

Belizean Habanero Hot Sauce


1 small Onion, chopped
2 Garlic pods, chopped
1 tb Olive oil
1 c Chopped carrots
2 c Water
4  Habaneros, seeds and stems removed, minced
3 tb Fresh lime juice
2 tb White vinegar
1 tsp. Salt


In a skillet, sauté the onion and garlic in the oil until soft.

Add the carrots and water and bring to a boil. Reduce the heat and simmer until the carrots are soft.

Remove from the heat and transfer to a blender or food processor.

Add the chiles, lime juice, vinegar and salt and puree until smooth.

Serve at room temperature.

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