Jess Pryles

Spicy Habanero Citrus Sauce

spicy habanero citrus sauce
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This habanero citrus sauce has a sweet start with a fiery spicy finish, you’ll quickly become addicted!

Thicker than a vinegary hot sauce with a velvety smooth finish, this is truly a sauce for fans of heat. Drizzle it over tacos, use it to coat chicken wings and if you really have an flame-proof tongue, eat it straight as a salsa with tortilla chips.

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Spicy Habanero Citrus Sauce

I use an immersion/stick blender to emulsify this sauce, you can also use a blender or food processor. Agave nectar gives a subtle sweet note to the finished sauce, but you can substitute with honey if you prefer. 

Ingredients

  • 2 carrots
  • 1/4 white or yellow onion, peeled
  • 5 habanero peppers
  • zest & juice of 1 orange
  • 1 clove garlic, peeled
  • 1/4 cup vegetable oil
  • 2 teaspoons agave nectar
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1-2 teaspoons salt, to taste

Instructions

  1. Peel and chop the carrots into 1" pieces.
  2. Place a medium sized saucepan full of water over high heat and bring to boil. Add the carrots and onion and boil for 5-7 minutes. Add the peppers and boil a further 5 minutes.
  3. Drain, then add the carrot and onion to a high sided container for blending. Place the peppers on a board and remove the stems and seeds, then add to the container. You may want to use gloves for this stage to avoid chili fingers!
  4. Add in the orange zest & juice, garlic, oil, agave, vinegar, water and salt. Blend until smooth and velvety.
  5. Taste the sauce, and add more salt if necessary. If you prefer a thinner sauce, you can add additional water 1/4 cup at a time until you reach a desired consistency.
  6. Store in an airtight container in the fridge for up to two weeks.

By

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, and TV personality with a particular passion for beef and meat science. She's also a respected authority on Texas style barbecue. Born in Australia, she now resides in Austin, Texas.

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