West Indies - Style Hot Sauce - Caribbean
Recipe: #26281
June 19, 2017
Categories: Sauce, Hot sauces, Carrot, Onions, Carribbean, One-Pot Meal, Gluten-Free, Kosher, Low Calorie, Low Carbohydrate Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Hot Peppers, Spicy, more
"This is out of the July 2017 Cooking Light magazine. It says that Habaneros pack a mighty punch, but there's a bright, fruity flavor underneath the heat. Try stirring this sauce into a creamy dip for veggies or sour cream for fish tacos. Dab a little on a burger, or mix a hint into coleslaw. Serving size is 1 teaspoon. This makes about 1 1/4 cups."
Ingredients
Nutritional
- Serving Size: 1 (7.7 g)
- Calories 4.1
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 31 mg
- Total Carbohydrate - 0.5 g
- Dietary Fiber - 0.1 g
- Sugars - 0.2 g
- Protein - 0 g
- Calcium - 2.3 mg
- Iron - 0 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oil in a medium skillet over medium. Add carrots, onion and garlic; cook 10 minutes or until tender, stirring often. Remove from heat; cool 10 minutes. Transfer to a blender. Add chiles, 6 tablespoons water, vinegar, juice and salt; process until smooth. Serve immediately, or refrigerate in an airtight container up to 7 days.
Tips
No special items needed.