Curried Roasted Carrot Habanero Hot Sauce

Condiments & Canning
I tasted a similar sauce at a press party for a national hot sauce festival and fell in love with it. Use this Curried Roasted Carrot Habanero Hot Sauce to add a spark to any meat, poultry or fish preparation, toss it with potatoes or mix it through some Greek yogurt for a delicious dip.


  • 1 pound carrots, peeled and sliced evenly
  • 1/2 pound yellow onions
  • 8 cloves garlic
  • 2 tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon mustard seeds (I mixed yellow and brown)
  • 3 cardamom pods, seeds only
  • 1 teaspoon fennel seeds
  • 1 tablespoon turmeric
  • 1/2 tsp cinnamon powder
  • 2 limes, juiced
  • 1 teaspoon grated ginger
  • 1 cup apple cider vinegar
  • 1 tablespoon honey
  • 16 thai chilies, chopped finely (these were very tiny, less than 1” if using longer birdseye
  • 2 Korean green chilies, chopped finely
  • 1 habanero chilies, chopped finely (you can use less or more as you like)
  • 2 cups water
  • 1/2 cup brown sugar
  • 1 teaspoon kosher salt


  1. Preheat oven to 400 °. Mix carrots, onions and garlic with olive oil, salt and pepper on a sheet pan and roast for 20 minutes until tender. Cool.
  2. Put the coriander seeds, cumin seeds, black peppercorns, mustard seeds, cardamom seeds, fennel seeds in a dry, cold heavy bottomed frying pan (I use cast iron.). Turn on heat to medium and toast, stirring constantly until they smell, about 2-3 minutes. Add the turmeric and cinnamon powder just as you turn it off.
  3. Place carrot-onion mixture, remaining ingredients and toasted spices in a medium sized saucepan and carefully puree with a hand blender. Alternatively, you can put the mixture in a food processor, fitted with the steel knife or a blender to puree it.
  4. Place saucepan on the stove, over medium heat and cook sauce until thickened, stirring frequently. Adjust seasoning. Store mixture in a sterilized glass jar and keep in the refrigerator.
Total time:
Yield: 3 cups


This sauce is thick. If you prefer a runnier sauce add more vinegar but adjust the amount of brown sugar as well.