This vibrant and spicy hot sauce combines the heat of habanero peppers with the sweetness of tropical fruits, perfect for adding a kick to your dishes.
Peel and chop the onion, garlic, and carrots into small pieces.
Chopping the ingredients evenly ensures they cook uniformly.
In a saucepan, sauté the garlic until fragrant.
Use medium heat to avoid burning the garlic.
Add the onion, carrots, and water to the saucepan. Bring to a boil, then reduce heat and simmer until the carrots are soft.
Cover the saucepan to retain moisture and cook faster.
Remove the saucepan from heat and let it cool slightly.
Cooling prevents splattering when blending.
Add the habanero peppers, mango, papaya, vinegar, lime juice, and salt to the saucepan.
Adjust the number of habanero peppers based on your heat preference.
Blend the mixture until smooth.
Blend in batches if your blender is small.
Pour the sauce into sterilized bottles or jars and seal.
Ensure the bottles are completely dry before filling to prevent spoilage.
Store the sauce in the refrigerator and enjoy as a condiment or marinade.
Label the bottles with the preparation date for reference.
