West Indies - Style Hot Sauce - Caribbean

60
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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."

Original recipe yields 60 servings
OK

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 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 & Variations


No special items needed.

Related