- 5 cloves garlic, unpeeled
1/2 cup peeled, roughly chopped carrot
1/2 cup roughly chopped white onion
12 medium (about 5 ounces) orange habanero chiles, stemmed and seeded (absolutely wear gloves when handling)
1 cup apple cider vinegar
About 2 teaspoons salt
1/4 teaspoon sugar
- Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
- In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary.
- Pour into jars or bottles and store in the refrigerator until you're ready to add some dazzle to a dish.
Makes 2 cups.
- Condiments/Sauces, Salsa
- North American