Post your Hot sauce recipe here

Ingredients
12 habanero peppers (finely chopped)
½ cup chopped carrots
½ cup chopped onion
2 cloves garlic (minced)
½ cup vinegar
¼ cup fresh lime juice
1 tablespoon vegetable oil
Salt and pepper to taste


Directions for Preparation


Heat vegetable oil in a skillet over medium heat. Saute the onion and garlic for about 2-3 minutes, till they turn soft.
Add the chopped carrots and toss the mixture.
Pour ½ cup of water and bring the mixture to boil.
Cover with a lid and simmer until the carrots are cooked well.
Transfer the mixture into a blender and add habanero;
blend this mixture for about 3 minutes.
Then, combine the puree, lime juice, vinegar and a pinch of salt and simmer for approximately 5 minutes.
For storing it in the refrigerator, pour habanero hot sauce recipe in containers with tight lids.

How would not using the carrots affect the mixture?

It wouldn't, but I would increase the amount of onion or substitute celery.

You must use the carrots or otherwise your eyes would be burning.

Sounds pretty good, although 12 habanero peppers sounds unpleasantly hot. I'd substitute around half of them for a milder pepper -- Cayennes, maybe. Then again, I'm a wimp when it comes to hot sauce. ^^

well ten its no longer hot sauce but mild sauce!!!!lol

3 Jalapenos, 3 Scotch Bonnets, 3 Habaneros - finely chopped
2 fresh limes - juiced
2 tbsp white wine vinegar
Half a white onion - finely chopped
3 medium tomatoes - chopped
1 sweet pepper - blackened and chopped
2 cloves garlic - finely chopped
4 tbsp demarara sugar
2 tsp dark soy sauce
1 tsp cumin seeds
1/2 tsp turmeric
1/4 tsp nutmeg
1/2 tsp coriander seeds
1/2 tsp plain Paprika
1 bay leaf
1/2 tsp salt & 1/4 tsp cracked black pepper
100ml water
1 vegetable stock cube
Small handful fresh coriander

Method:

Get two pans; one large based and one of any type. Add a few tsp oil to the large surface area pan, just enough to cover the surface thinly. Then put both pans on high heat.Heat the large based pan until the oil starts smoking, then add the onion, garlic, chilis and sweet pepper, toss frequently and cook until they begin to soften. While they're cooking, add the cumin seeds, turmeric, nutmeg, coriander seeds and paprika to the other pan dry, and toast them lightly for thirty seconds or so (until their fragrance changes to a slightly smoky scent), then remove into a bowl.

When the vegetables are softened slightly, add the vinegar, tomatoes and soy sauce and stir frequently until the whole lot softens further and starts to become sauce-ish. Then add the sugar, spices, water, stock cube and bay leaf and simmer gently until the sauce reduces to the desired consistency; like thin tomato ketchup.

Once the right consistency is reached, take the pan off the heat, put the lime juice and coriander in, stir, and then blend in a food processor until smooth. You can strain if necessary.

As pertains to the Scotch Bonnets in the above recipe, post 7, use the clear kitchen gloves when cleaning and cutting them. If even a tiny drop of the juice gets on your hands/fingers, and you accidentally rub your face or eyes, you'll be in severe pain.

Secondly, in post one with respect to the carrots, shred them. Don't cut them in pieces. Shredding them lets them cook faster.

Great recipes here.

My EYE Concurs!!!!

You poor thing!!

One part playfulness. One part intimacy. One part romance. A liberal splash of spiritual essence. Shake well. Season to taste.

I'd like to order one please.

Seeing as you are my favorite customer I will hand deliver you a bottle to your door. Oh, please remember to shake well. That is important.