Mexican - Spanish, Sauces

Belize Hot Sauce

  • 1 small Onions, chopped
  • 2 cloves Garlic, chopped
  • 1 tablespoon Oil
  • 1 cup Carrots, chopped
  • 2 cups Water
  • 4 Habanero chiles, minced
  • 3 tablespoons Lime juice, fresh
  • 3 tablespoons White vinegar
  • 1 teaspoon Salt

    • Saute onions in oil until soft.

    Add carrots and water, bring to boil and cook until carrots are soft.

    Remove from heat and add habs, lime juice, vinegar and salt.

    Puree in processor until smooth.

    Jar in sterilized containers.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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