© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Slim PA
Servings: 1½ cups
A simple recipe that is easily adjusted to suit your heat tolerance. The carrots are optional but when used give the sauce brilliant color and consistency. Excellent for cayenne, jalapeño, habanero, tabasco, or Thai chiles. Save your old hot sauce bottles and throw in the fridge to give away to your hot sauce loving friends! Should be stored in fridge.
¾ cup chopped onion
2 minced garlic cloves
1 tablespoon vegetable oil
1 cup chopped carrot, optional
10 to 14 small fresh chilies, seeded and chopped—4 or 5 if using habanero chiles
½ cup white vinegar
¼ cup lime juice optional
½ teaspoon salt, or to taste
In a sauce pan, sauté the onion and garlic in the oil until soft—if not using carrot, skip the next two steps. Add the carrots, if using, with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft.
Place the onion, garlic, and carrot (if using) mixture in a blender, add chiles, and purée until smooth (if needed add a small amount of water - should be smooth not runny). Combine the purée, vinegar, lime juice (if using), and salt in a sauce pan and simmer until well combined. Strain if desired and place in bottles and refrigerate.