Belize chilli sauce recipe

I had trouble finding this again, so have posted for reference. This is the best. I think I doubled the chilli’s (maybe more). Really good, tasty with afterkick.

Link also below.

How to make Belizean Style Habanero Sauce… The ChilliWorld guide to making great Chilli sauces.: “Belizean Habanero Sauce.
The Belizeans have created a very distinctive style of sauce which is characterised by the addition of carrots. If you can get organic or even better home-grown then the carrot influence will be all the more pronounced.

1 small Onion — chopped
2 cloves Garlic — chopped
1 tablespoon Vegetable Oil
1 cup chopped Carrots
2 cups Water
4 Scotch Bonnet Habanero Peppers, seeded and fine chopped
3 tablespoons fresh Lime Juice
3 tablespoons white Vinegar
1 teaspoon Salt

Remove stems and seeds from peppers – take the necessary precautions when handling hot peppers.
Saute onion in oil until soft but not browned. Add carrots and water. Bring to boil, reduce heat, add vinegar and simmer until the carrots are soft. Remove from heat . Add chilies, lime juice and salt to the carrot mixture. Place in processor and puree until smooth.”
Put into sterilized jars and refrigerate.

2 comments for “Belize chilli sauce recipe

  1. Anonymous
    February 15, 2009 at 9:04 pm

    Um, what do I do with the garlic after I bottle the sauce? ;->

    I fine the garlic is optional. Also, Key lime juice seems to be a key to Marie Sharps. Try it in replacement of fresh "regular" juice.

  2. unknown
    February 17, 2009 at 10:49 pm

    That is true. Thanks for this I hadn’t noticed….
    I think I added the garlic when I made this. I also doubled the chilli’s. Seemed to go down well at a BBQ.

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