I mentioned in my recipe for Golden Cayenne Hot Sauce that it was a variation on a habanero hot sauce cooked up by the farmers over at Oaca Peppers. I have my own version of that great sauce, so here it is.
Habanero Hot Sauce
Makes around 2 cups
- 12 orange habanero chilies, stems and caps removed, roughly chopped
- 1/2 cup diced carrot
- 1/2 cup onion, roughly chopped
- 6 cloves garlic, peeled
- 1 cup apple cider vinegar
- 1 cup water
- 2 tsp salt
- In a dry saucepan, roast the garlic until it is brown and tender on all sides; set aside.
- In a medium saucepan, add habaneros, carrots, onion, vinegar, and water and bring to a simmer. Cook for 10-12 minutes, until carrots are 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.
- 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.