📝 About This Recipe
Inspired by the legendary queen of habanero, this sauce captures the vibrant, sun-drenched flavors of Belize. Unlike vinegar-heavy hot sauces, this recipe uses a base of slow-cooked carrots and onions to provide a silky texture and a natural sweetness that balances the fiery punch of fresh habaneros. It is a bright, citrusy, and deeply aromatic condiment that elevates everything from breakfast eggs to grilled seafood.
🥗 Ingredients
The Vegetable Base
- 2 cups Carrots (peeled and roughly chopped)
- 1 large White Onion (roughly chopped)
- 4-6 pieces Garlic Cloves (peeled and smashed)
- 2 cups Water (for simmering vegetables)
The Heat & Acid
- 10-15 pieces Fresh Red Habanero Peppers (stems removed; use more for extra heat)
- 1/2 cup Distilled White Vinegar (provides the essential tang)
- 1/4 cup Fresh Lime Juice (about 2-3 juicy limes)
Seasoning & Finish
- 2 teaspoons Sea Salt (adjust to taste)
- 1 teaspoon Yellow Mustard (adds depth and stability)
- 1 tablespoon Vegetable Oil (for a glossy finish and mouthfeel)
👨🍳 Instructions
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1
In a medium stainless steel saucepan, combine the chopped carrots, onions, garlic, and 2 cups of water.
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2
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15-20 minutes until the carrots are very soft when pierced with a fork.
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3
While the vegetables simmer, prepare your habaneros. Wear gloves to avoid capsaicin burns. Remove the stems and roughly chop the peppers. Keep the seeds for full heat, or scrape them out for a milder sauce.
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4
Once the carrots are tender, do not drain the liquid. Add the chopped habaneros directly into the hot pot with the vegetables.
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5
Simmer the peppers with the vegetables for an additional 5 minutes. This softens the peppers and helps infuse their oils into the base.
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6
Remove the pot from the heat and allow the mixture to cool slightly for about 10 minutes to prevent steam pressure buildup in the blender.
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7
Transfer the entire contents of the pot (including the cooking liquid) into a high-speed blender.
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8
Add the white vinegar, fresh lime juice, sea salt, and yellow mustard to the blender.
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9
Secure the lid tightly and start blending on the lowest speed, gradually increasing to high.
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10
Blend for at least 2 full minutes until the sauce is completely smooth and velvety. There should be no visible chunks of carrot or pepper skin.
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11
With the blender running on low, slowly drizzle in the tablespoon of vegetable oil. This emulsifies the sauce, giving it a professional, glossy sheen.
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12
Taste the sauce (carefully!). If it's too thick, add a splash more vinegar or water. If it needs more zing, add another pinch of salt or a squeeze of lime.
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13
Pour the hot sauce into sterilized glass bottles or jars. Allow them to cool to room temperature before capping.
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14
For the best flavor development, let the sauce sit in the refrigerator for at least 24 hours before using.
💡 Chef's Tips
Always wear gloves when handling habaneros; the oils can stay on your skin for hours and cause intense irritation. For a smoky variation, you can roast the onions and garlic in a dry pan before simmering them with the carrots. If you prefer a shelf-stable sauce, ensure your final pH is below 4.0 using a pH meter, or simply keep it refrigerated for up to 3 months. Don't skip the carrots! They are the secret to the 'Marie Sharp' texture, providing body without the need for thickeners like xanthan gum. If the sauce is too spicy, add another boiled carrot to the blender to dilute the heat without changing the flavor profile.
🍽️ Serving Suggestions
Drizzle over classic Belizean rice and beans for an authentic Central American experience. Use as a zesty topping for avocado toast with poached eggs. Mix a tablespoon into mayonnaise to create a fiery 'Belizean Aioli' for dipping fries or spreading on sandwiches. Pairs beautifully with grilled shrimp or white fish tacos. Add a few dashes to a Bloody Mary for a bright, vegetable-forward kick.