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–+ servings

Carrot Habanero Sauce

Photo of Carrot Habanero Sauce
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Calories 34kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • 1 Bee's Wrap No Bee's Wrap? Use palstic wrap!
  • 1 Food Processor
  • 1 Rubber spatula
  • 1 Chef knife
  • 1 Cutting Board

Ingredients

  • 1 lb Carrot, peeled and grated
  • 2 Garlic cloves, cut in half
  • 1 Habanero, orange, stemmed, seeded, quartered
  • 1 tbsp Honey
  • ¼ cup Fresh lime juice
  • ¼ cup Water
  • ¼ tsp Kosher salt

Instructions

  • Add all of the ingredients to a food processor, and blend until completely smooth. Transfer to a jar or similar vessel, let cool then cover with Bee's Wrap and refrigerate for 24 hours before serving.
    1 lb Carrot, peeled and grated, 2 Garlic cloves, cut in half, 1 Habanero, orange, stemmed, seeded, quartered, 1 tbsp Honey, ¼ cup Fresh lime juice, ¼ cup Water, ¼ tsp Kosher salt

Nutrition

Serving: 0.25cups | Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 113mg | Potassium: 195mg | Fiber: 2g | Sugar: 5g | Vitamin A: 9476IU | Vitamin B1: 0.04mg | Vitamin B2: 0.04mg | Vitamin B3: 1mg | Vitamin B5: 0.2mg | Vitamin B6: 0.1mg | Vitamin C: 6mg | Vitamin E: 0.4mg | Vitamin K: 8µg | Calcium: 22mg | Copper: 0.03mg | Folate: 12µg | Iron: 0.2mg | Manganese: 0.1mg | Magnesium: 8mg | Phosphorus: 22mg | Selenium: 0.2µg | Zinc: 0.2mg
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