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.
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.
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!
Add in the orange zest & juice, garlic, oil, agave, vinegar, water and salt. Blend until smooth and velvety.
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.
Store in an airtight container in the fridge for up to two weeks.