Habjapeno Hot Sauce By Danielle
18 habanero peppers
10 green jalapeno peppers
20 red jalapeno peppers
whole head of garlic
6 carrots (shredded finely)
1 yellow onion
juice of two limes
2 tbs. olive oil
seasoning to taste (thyme/cilantro)
salt & pepper
1/2 cup water
1 cup white vinegar
In food processor, mince onion and garlic with olive oil. Sauté in a pan for 5 minutes on medium heat, making sure not to let the garlic get too brown.
Add shredded carrot and cook for another 8 minutes. Increase heat to high, add seasonings, and water and cook for another 2 minutes on high. Take mixture off heat and allow to cool a bit.
Combine peppers, lime juice, and salt & pepper in a food processor and mince.
Now, combine both mixtures in food processor, add vinegar, and pulse. If desired, add another ¼ cup water.
Note: because these peppers are not cooked, the sauce is probably too hot for the average person. I recommend not using the seeds; this will cut down on the heat, but not the flavor.
Pairs Well With
This sauce is dedicated to my brother in law and his daughter. They wanted a hot sauce that was ten times more flavorful than tobasco AND ten times more hot. I think I did it. AND, I grew all the peppers in my garden; the rest of the ingredients are organic. Check out my blog at daniellecopeland.com for more on this recipe.