Hot Pepper Onion Sauce Belizean Style Recipes

BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE

Belizean Style Habanero Sauce - Hot Sauce image

I have tried many different hot sauces in my life, with different level of heat. My all time favorite is Marie Sharp's. Nothing can beat the combination of heat and flavor. My wife was born in Belize and she introduced me to Marie Sharp and she gave us a tour of her factory outside Dangriga, Belize. When we visit Belize we always bring a ton of her sauces back. However, it can be hard to find hear in the states at a reasonable price, so I use this recipe. It is close enough to hers to satisfy the craving. I like to add some papaya to change it up a little. I have even added a little whiskey to it before. Tasted great.

Provided by David04

Categories Sauces

Time 25m

Yield 40 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, chopped
2 garlic cloves, chopped
1 cup carrot, chopped
2 cups water
10 habanero peppers, seeded and fine chopped (more or less based on the heat level you desire.)
3 tablespoons lime juice, can also use orange juice
3 tablespoons white vinegar
1 teaspoon salt
optional papayas, prickly pear fruit or mango

Steps:

Sauté garlic in coated sauce pan.
Once the garlic starts to give off it's aroma, add the onion, carrots, and water. Bring to boil, reduce heat and simmer until the carrots are soft.
Remove from heat .
Add habaneros, optional fruits, lime juice and salt to the carrot mixture.
Place in a blender and puree until it reaches a smooth consistency.
Pour into sterilized bottles or jars and seal. Keep refrigerated.

HOT PEPPER ONION SAUCE BELIZEAN-STYLE

Hot Pepper Onion Sauce Belizean-Style image

From the cookbook 'Flavors of Belize'. This is spicy good! Note: the salsa/sauce is on the liquid-y side.

Provided by COOKGIRl

Categories Onions

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups white onions, diced small
1 habanero, seeded and minced
2 tablespoons fresh cilantro, minced
6 whole allspice
3/4-1 cup distilled white vinegar (reduced from 1 1/2 cups)
1/2 cup water
1 teaspoon salt

Steps:

Note: The allspice is added for flavoring but is not meant to be eaten-it's too strongly flavored. Remind everyone not to eat the whole allspice.
Combine all ingredients in non-reactive bowl. Marinate at least 2 hours or overnight.
Alternatively, you can use a food processor to prepare this recipe. Place all ingredients *except* for the whole allspice in food processor and blend. Now stir in the allspice.
Servings are estimated.

Nutrition Facts : Calories 22.3, Fat 0.1, Sodium 293.7, Carbohydrate 4.3, Fiber 0.8, Sugar 2, Protein 0.6

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