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Habanero Orange Stomach Punch
This is a milder and more accessible version of my first hot sauce recipe, Habanero Blood Orange Death Kick. When my dad (who grows his own Trinidad Scorpion peppers) said it was way too hot, I took his advice and left out the serranos to curb the heat a bit. I also used easy-to-find domestic oranges and limes. Spoon it over a breakfast frittata for a punch of heat.
Ingredients
- 1⁄2 Cup medium dice carrots
- 7 habanero peppers seeds and stems removed
- 4 medium garlic cloves peeled
- 3⁄4 Cup freshly squeezed orange juice
- 1⁄2 Cup freshly squeezed Lime juice
- 1 teaspoon Kosher salt
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Directions
Bring a medium saucepan of water to a boil over high heat. Add the carrots, habaneros, and garlic and cook until the carrots are fork-tender, about 0 minutes. Drain and transfer to a blender.
Add the orange juice, lime juice, and salt and blend until smooth, about 30 seconds to 1 minute.
Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks.
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