Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 6-8 habanero peppers, stemmed and coarsely chopped
  • 1 red bell pepper, stemmed, seeded and coarsely chopped
  • 1/2 cup white vinegar (120ml)
  • 1/4 cup water (60ml)
  • 1/4 cup lime juice, freshly squeezed (60ml)
  • 1 teaspoon salt, or to taste (5g)
  • 1/2 teaspoon ground cumin (2.5g)
  • 1/4 teaspoon ground black pepper (1.25g)

Instructions:

  1. Dice the onion, carrot, and bell pepper. Mince the garlic and carefully chop the habaneros (wear gloves!).
  2. Heat the olive oil in the saucepan over medium heat. Add the onion and carrots, and sauté until softened, about 5-7 minutes.
  3. Add the garlic and sauté for another minute until fragrant.
  4. Add the chopped habaneros and bell pepper to the pan. Sauté for 2-3 minutes, stirring constantly.
  5. Pour in the vinegar, water, and lime juice. Add the salt, cumin, and black pepper. Bring to a simmer.
  6. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the carrots are very tender.
  7. Carefully transfer the mixture to a blender or food processor (or use an immersion blender directly in the pot). Blend until smooth. Caution: Hot sauce can splatter, so be careful!
  8. Taste the hot sauce and adjust the seasoning as needed (more salt, lime juice, or a pinch of sugar if it's too tart).
  9. Let the hot sauce cool slightly before carefully pouring it into sterilized bottles or jars. Store in the refrigerator for up to 2 weeks.