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Ingredients (8)

  • 8 ounces carrots, ends trimmed and chopped into 1-inch pieces (no need to peel)
  • 8 habanero chiles (about 2 ounces), seeds and stems removed
  • 1/4 cup freshly squeezed lime juice (from about 4 medium limes)
  • 1/4 cup cider vinegar
  • 1/4 cup water
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons granulated sugar
Nutritional Information
  • Calories131
  • Fat10.33g
  • Saturated fat1.43g
  • Trans fat
  • Carbs9.67g
  • Fiber1.86g
  • Sugar5.33g
  • Protein0.86g
  • Cholesterol
  • Sodium296.38mg
  • Nutritional Analysis per serving (4 servings) Powered by

Inspired by Marie Sharp’s hot sauce combinations made in Belize, this mixture of lime juice, carrots, and habaneros is vegetal, fresh, and blazing hot. Try just a few dabs on grilled halibut or chicken.

Game plan: The hot sauce is ready to be served right away, but the flavors will meld and the heat from the chiles will mellow after 2 or 3 days. Refrigerate in a container with a tightfitting lid for up to 2 weeks.

This recipe was featured as part of our photo gallery of 6 Face-Melting Hot Sauce Recipes.


Place all of the ingredients in a blender and blend about 1 minute. Stop and scrape down the sides of the pitcher with a rubber spatula, then continue to blend until very smooth, about 1 to 2 minutes more. Transfer to a container with a tightfitting lid and refrigerate for up to 2 weeks.
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