A friend of mine runs OACA Pepper Farm, and he shared a great recipe for a hot sauce that uses carrots, onions, and habanero chili peppers. The carrots give sweetness, the habaneros the heat, and it comes out orange, tangy, and very good.
When my garden started providing me with golden cayenne chili peppers, I thought I might try a twist on the OACA recipe. Keeping with the a la page concept, I considered my options as to what might work well with the intense, almost candy-colored yellow of the golden cayennes. The answer came at a BBQ during Labor Day weekend: corn.
I whipped up a batch of this yesterday, and it’s yummy.
Golden Cayenne Hot Sauce
Makes around 2 cups
Ingredients
- 10-12 golden cayenne chili peppers, stems and caps removed, roughly chopped
- 3/4 cup corn kernels, raw, cut from the cob
- 1/2 cup onion, roughly chopped
- 6 cloves garlic, peeled
- 1 cup apple cider vinegar
- 1 cup water
- 2 tsp salt
Procedure
- In a dry saucepan, roast the garlic until it is brown and tender on all sides; set aside.
- In a medium saucepan, add cayennes, corn, onion, vinegar, and water and bring to a simmer. Cook for 10-12 minutes, until corn is tender.
- Put mixture into a blender and add garlic and salt.
- Blend on high-speed until very smooth.
- Adjust with water to desired consistency; you want a nice pulpy sauce with some body.
- Store in the fridge.
Notes
- Prepare the chili peppers according to your chili-heat-tolerance. Seed and de-vein them, for a more fruit-flavor and less heat. Leave the seeds and veins if you can handle the spiciness.
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I’m laughing at the last few comments. I too have this recipe bookmarked and have used quite successfully the last few years. I grow on average 25 various pepper plants every year and always have a couple of yellow cayennes going. I also use carrots to sweeten my hab sauce and wanted to find something sweet and yellow for these peppers. When I found this recipe it made so much sense. it comes out great. Last year, I made about 30 5oz jars bottles and gave them out to my people and they loved it. Thanks for posting it.
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I guess I’ve found a culinary niche! Seriously, I’m chuffed to learn that so many have tried and enjoyed these recipes. My version of David Chang’s chicken noodle soup is a consistently high-ranked post, along with these hot sauce recipes. Pass them along and share the spicy love.
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given that for five summers now this post and recipe has been the basis of my annual hot sauce, i figured i should say “thanks!” was pretty faithful to your recipe and methods the first year and have made minor tweaks every subsequent, but this remains the foundation.
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Excellent! There’s also a habanero sauce recipe in the list. I’ve never grown them like I did the Golden cayennes, but it’s still my favorite hab-sauce.
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Cheers!
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