Habaneros pack a mighty punch, but there's a bright, fruity flavor underneath the heat. Try stirring this sauce into a creamy dip for veggies or sour cream for fish tacos. Dab a little on a burger, or mix a hint into coleslaw.

Robby Melvin
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary

active:
10 mins
total:
25 mins
Yield:
Makes 1 1/4 cups (serving size: 1 tsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium. Add carrots, onion, and garlic; cook 10 minutes or until tender, stirring often. Remove from heat; cool 10 minutes. Transfer to a blender. Add chiles, 6 tablespoons water, vinegar, juice, and salt; process until smooth. Serve immediately, or refrigerate in an airtight container up to 7 days.

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Nutrition Facts

4 calories; fat 0.2g; mono fat 0.2g; carbohydrates 1g; sodium 18mg; calcium 2mg.
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