Marie Sharp’s Hot Sauce Recipe (Fermented Homemade Style)

Copycat Marie Sharp’s hot sauce recipe with fresh habaneros, carrots, garlic, and a splash of lime. It’s not just hot — it’s bright, tangy, and full of clean, real flavor. No fake stuff, just bold heat and veggie goodness you’ll want on tacos, eggs, or anything that needs a little fire.

If you’ve ever tasted Marie Sharp’s hot sauce, you already know — it’s not like the usual hot sauces lined up on store shelves.

Born out of Belize, this sauce stands apart with its carrot base and fresh habaneros that don’t just burn but bloom.

I’ve always loved sauces that hit that balance, like the way my Hot N Juicy Crawfish sauce does, or the sweet fire of Mango Habanero.

This one’s got carrots, garlic, lime, and a bright tang that’s pure homemade magic.

If you love real, clean heat that brings food to life — this is your recipe. Let’s make it from scratch, the way it should be.

Why You’ll Love This Hot Sauce

Because it actually tastes like something.

Not just burn-your-mouth heat, but real flavor — the kind that sticks with you. The carrots bring a mellow sweetness, the habaneros bring that clean fire, and the garlic ties it all together like a proper home-cooked dish should. It’s bright, bold, and feels fresh from the first drop to the last.

You’ll love how it goes with everything — eggs, tacos, grilled anything, even stirred into soups.

And once you try homemade, you’ll notice how store-bought ones taste kind of… flat. This one? It’s alive. And once it’s in your fridge, you’ll find a reason to use it every day.

Ingredients

• 10–12 fresh orange habanero peppers, stemmed (be careful — they’re hot! Wear gloves)
• 1½ cups carrots, peeled and sliced
• 4 garlic cloves, peeled
• 1½ teaspoons sea salt (make sure it’s non-iodized)
• 1½ cups water (filtered or boiled and cooled — no chlorine)
• ½ cup white vinegar (added after fermentation)
• Juice of 1 lime (optional but adds a bright pop)

Optional Add-ins (if you like to play with flavor):

• 1 small onion, chopped
• ½ teaspoon cane sugar or honey (for a slightly mellow twist)

Prep Before You Start:

1. Make sure all jars, lids, and utensils are clean and sterilized.
2. Use non-metal lids if fermenting long-term, or place parchment under the lid to prevent corrosion.

How To Make Marie Sharp’s Hot Sauce (Step-by-Step)

Step 1: Prep Your Veggies

Chop up the habanero peppers, carrots, and garlic. If you’re using onion, chop that too. No need to be too neat — it’s all going in the blender later.

Step 2: Pack It Up

Put all the chopped stuff into a clean quart-size mason jar. Sprinkle the salt on top. Now pour in the water until everything is just barely covered.

Important: Everything must stay under the water to stop mold. You can use a fermentation weight or a zip-top bag filled with water as a DIY weight.

Step 3: Let It Ferment

Screw the lid on loosely (or use a fermentation lid). Store the jar in a dark, cool place like your pantry. The room temperature should be around 65–75°F.

Let it ferment for 5–7 days. You’ll see bubbles — that’s good! It should smell sour, like kraut or pickles. If you see a little mold on top, scrape it off gently. Make sure veggies stay under the brine.

Step 4: Time to Blend

Once it’s ready, pour everything (including the liquid) into a blender. Add:

• ½ cup white vinegar
• Juice of 1 lime (if using)

Blend until smooth. You can strain it if you want a silky sauce, but I personally love it with a bit of texture.

Step 5: Bottle and Chill

Pour into clean bottles or jars. Keep it in the fridge. This sauce will last for months — and gets better with time.

💡 Notes from My Kitchen

• This recipe is fiery, so adjust your peppers if you like things milder.
• The carrot base gives it body, sweetness, and a beautiful orange color — don’t skip it.
• Want it shelf-stable? Simmer the final sauce for 10 minutes and hot-fill into sterilized jars. But that will mellow the probiotic benefits.

Marie Sharp’s Hot Sauce Scoville

In general, her original habanero pepper sauce falls in the range of 5,000 to 10,000 Scoville Heat Units (SHU). That puts it in the same heat family as a medium jalapeño, but with way more flavor behind it.

Now, she does have hotter versions — like “Fiery Habanero” and “Beware”, which can climb up to 50,000–350,000 SHU, depending on the blend. That’s where the true fire-lovers hang out.

How to Store and Reheat This Hot Sauce

You don’t need to reheat this sauce, but here’s how to store it right:

• Keep it in a glass bottle or mason jar with a tight lid.
• Always refrigerate after blending.
• It lasts up to 3–4 months in the fridge.
• Shake before each use — natural ingredients settle.

If you like it warm (maybe on eggs or meat), just pour what you need in a small bowl and microwave for a few seconds.

What To Enjoy With This Hot Sauce

Oh, let me tell you — I use this sauce on eggs, tacos, grilled chicken, and even a spoonful in soups.

Sometimes I mix it into mayo for a spicy spread on burgers or sandwiches. If you’re into snacks, drizzle it over nachos or popcorn. I even use it in my salad dressing.

FAQs

1. Is this the real Marie Sharp’s recipe?

Kindda, it’s a homemade version inspired by the flavors of the original. Marie Sharp keeps her recipe secret, but this one gets pretty close.

2. How spicy is this hot sauce?

It’s spicy but balanced. The carrots and vinegar help tone down the fire from the habaneros, so it’s flavorful, not just hot.

3. Can I make it without fermenting?

You can, but fermentation adds a depth of flavor and natural tang that’s hard to beat. If you’re short on time, you can skip it — just simmer the ingredients before blending.

4. What kind of vinegar works best?

White vinegar is classic and gives a clean finish. You can also try apple cider vinegar for a sweeter edge.

5. Can I freeze the hot sauce?

Yes, but it’s better stored in the fridge. If freezing, leave room in the jar for expansion and use freezer-safe containers.

6. How long does fermentation take?

About 5 to 7 days at room temperature. You’ll notice bubbles and a tangy smell when it’s ready.

7. Can I use other peppers?

Sure! You can mix habaneros with jalapeños or even bell peppers for a milder version.

8. Is it safe to ferment at home?

Yes, as long as everything stays clean and submerged in brine. Always smell and taste test before using.

9. Why add carrots to hot sauce?

Carrots add sweetness, color, and body to the sauce. They balance the heat and help with texture.

10. What’s the best way to blend it?

A regular blender works just fine. If you want a smoother sauce, strain it through a mesh sieve after blending.

I hope you enjoyed this homemade Marie Sharp’s hot sauce recipe as much as I do. It’s a spicy, flavorful, and fun way to add some kick to your kitchen without needing anything fancy.