Caribbean Carrot + Habanero Hot Sauce

• Produce

  • 2 cup Carrots
  • 10 Garlic cloves
  • 1 2 inch piece Ginger, fresh
  • 20 Habanero peppers
  • 1 tbsp Thyme, dried
  • 2 Yellow onions, large

• Condiments

  • 3 tbsp Lime juice

• Baking & Spices

  • 2 tbsp Allspice berries
  • 6 Cloves, whole
  • 1/3 cup Coconut sugar or raw cane sugar
  • 1 tsp Coriander seeds
  • 1 tbsp Peppercorns, whole
  • 1/4 cup Sea salt

• Oils & Vinegars

  • 1 tsp Coconut oil

• Liquids

  • 2 cup Water

• Other

  • 3 C white vinegar or ACV

Found on nakedcuisine.com

Ingredients

• 1 tsp coconut oil
• 2 large yellow onions, diced
• 10 garlic cloves
• 2 C carrots, diced
• 20-30 habanero peppers, stems removed
• 2 inch piece of fresh ginger, peeled and sliced
• 2 Tbs allspice berries
• 6 whole cloves
• 1 Tbs whole peppercorns
• 1 tsp coriander seeds
• 1 Tbs dried thyme or 2 Tbs fresh thyme
• ¼ C sea salt
• ⅓ C coconut sugar or raw cane sugar
• 3 C white vinegar or ACV
• 3 Tbs lime juice
• 2 C water

Directions

• In a large pot melt the coconut oil, add whole garlic cloves and brown on all sides.
• Add the diced onion and cook until translucent.
• Using a mortar and pestle or an electric spice grinder, combine allspice, cloves,peppercorns,coriander seeds and thyme, if using a mortar and pestle smash the ginger with the spices, if not, throw it in the pot.
• Add carrots, habaneros, salt, sugar, vinegar, water and lime juice. Cook until carrots are tender and puree until super smooth. Adjust thickness by adding more water until desired consistency is achieved.
• Makes a large amount (10 C) of hot sauce and lasts in the fridge for a long time.