Carrot-Habanero Hot Sauce

For eight snowy weeks last winter, Shelburne Community School students spent their early evenings in the Inn Kitchen perfecting a recipe in preparation for the annual Jr. Iron Chef VT competition.

They joined Shelburne Farms chefs John Patterson and Matthew Merrifield and educator Hannah Corbin in slicing, pureeing, searing, and plating their way to the competition, where they served up their chosen dish: mushroom tacos with handmade tortillas and a spicy habanero-carrot hot sauce.

Chef Matthew led many taste-tests to get that hot sauce just right. “It was the perfect way to bridge everyone’s ideas,” he explains. “There aren’t any rules about what can and can’t go in a hot sauce. And there is no right or wrong when it comes to your personal tastes. It was really satisfying to be able to incorporate everyone’s creativity.”

And as hot peppers are ripening in the gardens, try your favorite in the recipe. “Even with habaneros, this isn’t overly spicy, but you can use any variety you’d like,” says Chef Matthew. He suggests opting for an orange, red, or yellow pepper to keep the final color nice and vibrant.

Ingredients

• 3 large carrots, peeled and chopped
• 1 ½ habanero peppers
• ½ can chipotle peppers
• 6 cloves garlic, minced
• ½ cup white vinegar
• 3 cups water
• 1 tablespoon lime juice
• 1 teaspoon salt
• 4 teaspoon maple syrup
• 1 tablespoon olive oil

Method

1. Heat olive oil over medium heat in a pan. Add carrots, garlic, salt, and peppers. Sauté for about 5 minutes until everything is slightly softened.
2. Add water and vinegar, then simmer for 10-15 minutes until the carrots are very soft.
3. Transfer the mixture to a blender. Add lime juice and sugar. Blend until smooth. Add more water if needed for the desired consistency.
4. Transfer to a squeeze bottle or jar.

Team registration opens for the 18th annual Jr. Iron Chef VT competition on October 24, 2025! Find all the information you need to form a team and participate on Vermont Afterschool’s website.