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 Orange Habanero Sauce
Ingredients
Scale
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 or honey
1/4 cup white vinegar
1/4 cup water
1–2 teaspoons salt, to taste
Instructions
- Peel and chop the carrots into 1″ pieces.
- 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.
I made this recipe the quick and easy way with the ingredients minus the blender. I had spicy Anaheim peppers that I had roasted and peeled (no carrots) and used Rice wine vinegar and less water….garlic powder….all else same. Was amazing. I made mine more of an Oriental stir-fry…with a pork tenderloin and rice. Added a little Sesame ginger dressing at the end.