Prep 20 mins
Cook 45 mins
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, Jalapeno, Habanero, Tabasco, orThai 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.
- 177.44 ml chopped onion
- 2 minced garlic cloves
- 14.79 ml vegetable oil
- 236.59 ml chopped carrot (optional)
- 10-14 small fresh chilies, seeded and chopped (if using Habs 4-5)
- 118.29 ml white vinegar
- 59.14 ml lime juice (optional)
- 2.46 ml salt (or to taste)
- In a sauce pan, saute 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 puree until smooth (if needed add a small amount of water - should be smooth not runny).
- Combine the puree, 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.
OK, Slim, this is some kind of wonderful! I used our famous New Mexico green chilies, which gave this a nice mellow heat. I'm sure the kick will get bigger as it ages a little! Say, in about a week!lol I used the lime juice option, as was glad I did. I love the gentle tartness it gives. This will be made again and again, I know. Thnx so much for sharing your fab recipe, Scott. Made for PAC Fall 2009.