Carrot hot sauce is a Caribbean specialty. I first tasted it at a Jamaican restaurant in St. Louis and bought bottles of it there until the restaurant closed. I searched in vain to find another source and finally decided to try making it myself. I recently had a variation that substituted sweet potato for the carrot at the restaurant Cochon in New Orleans. It was as good – maybe even better – than that made with carrot.
- 1 small onion
- 2 garlic cloves
- 1 T. vegetable oil
- 1 c. chopped carrot or sweet potato
- 2 c. water
- 4 habaneros, or more or less to taste
- 3 T. lime juice
- 2 T. white vinegar
- 1 tsp. salt
Chop onion and garlic, sauté in oil until softened. Add carrots and water to pan, boil until softened. Cool to room temperature. Purée with remaining ingredients in blender or food processor. Makes about 2 c.