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welcome to my kitchen!

let’s Make Habanero Carrot Butter!

Y’all, I had 25 pounds of carrots from Azure Standard that I needed to preserve, so I made Habanero Carrot Butter using a recipe from “The All New Ball Book of Canning and Preserving.” I was a bit skeptical of how this would taste and what I’d even use it for, but it turned out PHENOMENAL! Come hang out with me in my kitchen and let’s make some!

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I’m not gonna lie, this was one of those recipes that I was like, “IDK about that!” Habanero CARROT butter?!?! But because I had a lot of carrots to use up, I decided to give it a try and oh, I am so glad I did. The combination of flavors is incredibly surprising but delightfully delicious, creating a unique spread that pairs perfectly with freshly baked bread or even as a glaze for roasted vegetables. The heat from the habaneros is just enough to give it a kick without being overwhelming, making it an exquisite balance of sweet and spicy. Not only did it help me use up my surplus of carrots, but it also became an instant favorite in my household. It’s amazing how experimenting in the kitchen can lead to such mouthwatering discoveries!

Grab your ingredients using the recipe below, click play on the video, and let’s head to my kitchen to cook and chat!

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The All New Ball Book of Canning and Preserving

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Habanero Carrot Butter

Adaptation of recipe from The All New Ball Book of Canning and Preserving

Makes about 10 (1/2 pint) jars.

This is a yummy spicy but savory butter that can be used in a variety of ways. We love to use it as a hot sauce, and also to dip tortilla chips in! This flavor allows you to be very creative it how you use it.

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Ingredients

4 lbs fresh carrots, peeled and sliced
2 cups white wine vinegar (5% acidity)
2 cups water
1 cup lime juice
1 1/2 cups onion, chopped
2 tsp salt
8 garlic cloves, chopped
6 habanero peppers, seeded and chopped
2/3 cup fresh cilantro, chopped

Instructions

Bring all ingredients, EXCEPT cilantro, to a boil in a dutch oven. Reduce heat, cover and let simmer for about 30 minutes or until carrots are soft. Remove from heat and let cool for about 5 minutes.
Add cilantro to mixture and use an immersion blender or food processor to blend well.
Return mixture to the dutch oven and slowly bring back to a boil. Reduce heat and allow to simmer for 10-15 minutes until it becomes thick and holds it's shape on a spoon.
Fill hot jars with hot mixture, leaving 1/4 inch headspace. Remove air bubbles, wipe rims of jars with vinegar, apply lids and bands to fingertip tight.
Process jars 10 minutes in a water bath, adjusting for altitude. When done, remove the lid from your water bath canner and allow jars to sit for 5 minutes before removing from canner. Remove jars and allow to cool completely. *Alternatively, you can pressure can the jars according to your altitude*