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.|