Mildly Spicy Habanero Hot Sauce Recipe
A Tamer Take on the Original
If you’re looking for a hot sauce that packs a punch without being overwhelmingly spicy, this recipe is for you. Inspired by the Habanero Blood Orange Death Kick, we’ve toned down the heat by omitting the serrano peppers and using readily available domestic oranges and limes.
Get Ready for a Flavor Explosion
This hot sauce is perfect for adding a kick to your breakfast frittata or using as a marinade for your favorite meats. With its balanced blend of sweet and spicy, you’ll be hooked from the first taste.
Preparing the Habaneros
When working with habanero peppers, it’s essential to take precautions to avoid the intense heat. Wear latex gloves when removing the seeds to prevent skin irritation.
The Waiting Game
While the hot sauce is ready to use after just 24 hours, the flavors will continue to meld together over the next 2-3 days. Store it in a container with a tight-fitting lid in the refrigerator for up to 2 weeks.
Ingredients
- 1/2 cup medium-diced 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
Instructions
Step 1: Cook the Vegetables
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.
Step 2: Blend the Mixture
Add the orange juice, lime juice, and salt to the blender. Blend until smooth, about 30 seconds to 1 minute.
Step 3: Store and Serve
Transfer the hot sauce to a container with a tight-fitting lid and refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks. Enjoy!
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