- Cooking Time:
- Preparation Time:
- 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.
NotesThis 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.
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