HOT PEPPER SAUCE

BASIC WEST INDIAN HOT SAUCE

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GARLIC
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LIME ZEST
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CHOPPED CARROTS
  • 1 tbsp olive oil
  • 1 cup chopped carrots
  • 1/2 cup chopped onions
  • 5 cloves garlic, minced
  • 6 Scotch Bonnet Peppers, stems removed (habanero)
  • 1/4 cup water
  • 1/4 cup lime juice
  • 1 tbsp lime zest
  • 1/4 cup white vinegar
  • 1 tomato
  • sea salt and pepper to taste
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SCOTCH BONNET PEPPER
  1. Heat the oil in a sauce pan over medium heat.
  2. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes.
  3.  Transfer the mixture to a blender or food processor.
  4. Add the peppers, water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth.
  5. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes.
  6. Simmering at the end gives the sauce a more liquid consistency.