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Categories:Viewed: 26 - Published at: 7 years ago
Ingredients
- 1/2 cup medium-dice carrots
- 7 habanero peppers, seeds and stems removed
- 4 medium garlic cloves, peeled
- 3/4 cup freshly squeezed orange juice (from about 4 medium oranges)
- 1/2 cup freshly squeezed lime juice (from about 4 medium limes)
- 1 teaspoon kosher salt
Method
- Bring a medium saucepan of water to a boil over high heat.
- Add the carrots, habaneros, and garlic and cook until the carrots are fork-tender, about 10 minutes.
- Drain and transfer to a blender.
- Add the orange juice, lime juice, and salt and blend until smooth, about 30 seconds to 1 minute.
- Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving.
- Store in the refrigerator for up to 2 weeks.
