— Mike H. This habanero hot sauce recipe is the perfect mix of fire and flavor with Caribbean red habaneros, carrot, shallot, garlic, and a blend of spices. Add all of the ingredients to a small pot and bring to a boil. Reduce heat and simmer, covered, for 10 minutes, or until all of the ingredients are softened.
Ready In. 25 m. Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.
Habanero peppers are considered very hot peppers, ranging from 100,000 to 350,000 Scoville Heat Units (SHU) on the Scoville Scale. Some types can even reach up to 600,000 SHU, which is quite hot. Compare this to an average jalapeno pepper, which measures 5,000 SHU, and you'll see that habaneros can reach 70 to 120 times hotter.
Habaneros have a bright, reddish-orange color and green stem. They originated in the Amazon, but you can typically find them in the hotter regions of Central America and Mexico. Habaneros fall into the extra hot zone and have a heat rating of 100,000–350,000 Scoville heat units (the measurement of the heat of chili peppers).