Blogs, Recipes

3 Habanero Sauces

I don’t like to waste food so whenever possible I try to find ways to use different ingredients.

In this case, I had an abundance of orange Habaneros and Basil. My dad and brother love spicy foods, actually they like to say the SPICIER the better! 

So I created three different Habanero sauces. 

  1. Habanero, Lime & Basil Hot Sauce
  2. Habanero, Lime & Basil Vinaigrette
  3. Habanero Avocado Basil Cream sauce

Remember, I told you I had a LOT of habaneros so I basically created a base sauce and then switched things up for each sauce, added a little here, and a little there. You may be wondering, why carrots? Carrots have a natural sweetness so I wanted to up the sweetness (and the flavor) without having to add too much sugar. The instructions for each sauce are the same, saute the carrots, onion and garlic, then drop all into a blender with all the other ingredients. Three habaneros was enough heat for me, but when I made my dad and brother’s jars I added two more. I’m serious when I say they like it HOT!

PLEASE make sure to wear gloves when handling the habaneros! I learned this the hard way. LOL. 

Hot Sauce Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 3 habanero peppers, stem and seeds removed
  • 1 cup Basil, packed
  • ¼ cup water
  • ¼ cup lime juice
  • ¼ cup Apple cider vineg
  • ¼ cup olive oil
  • ⅓ cup crushed tomatoes
  • 1 tablespoon sugar
  • Salt and ground black pepper to taste

Vinaigrette Ingredients

  • 1 tablespoons olive oil
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 3 habanero peppers, stem and seeds removed
  • 1 cup Basil, packed
  • ½ cup Apple cider vinegar
  • ¼ cup olive oil
  • ½  cup water
  • ¼ cup lime juice
  • ⅓ cup crushed tomatoes
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • Salt and ground black pepper to taste

Cream Sauce Ingredients

  • 1 tablespoons olive oil
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 3 habanero peppers, stem and seeds removed
  • 2 avocados
  • 1 cup Basil, packed
  • ½ cup Apple cider vinegar
  • ¼ cup olive oil
  • ½  cup water
  • ¼ cup lime juice
  • ⅓ cup crushed tomatoes
  • 1 tablespoon sugar
  • Salt and ground black pepper to taste

Instructions

Heat the oil in a saucepan over medium heat.
Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. 

Add the rest of the ingredients to the blender; blend until smooth. 

Season with salt and pepper to taste.

You may need to add more water by the tablespoonful, until the sauce reaches the consistency you like. 

Pour into the container of your choice and refrigerate.