When I was a kid my parents had friends who grew hot peppers on their farm in Muncie, Indiana. When we stopped in Muncie for a visit, on our way across the country to the Twin Cities, Ted laid out an array of peppers on the kitchen counter. I tried every one. They were spectacular, and I was hooked. Forever after, he called me “Hot Pepper.” I’ve never met a hot sauce I didn’t like.
This one, inspired by Stogie’s Belize Hot Sauce for your dining pleasure, happens to taste great on last week’s tofu salad recipe. Even though I used mostly jalapenos instead of 100% habaneros here (because those habaneros are some of the hottest peppers on the planet and I want you, my readers, to come back), I still thank you, Stogie.
1 small onion, chopped
6 cloves garlic, chopped
1 tbsp. olive oil
1 cup carrots, chopped
1 cup water
15 jalapeno chiles, chopped (use gloves)
1-2 habanero chiles, chopped (use gloves)
3 tbsp. fresh lime juice
3 tbsp. white vinegar
1 tsp. salt
- Saute onions in oil until soft. Add carrots and water, bring to boil and cook 10-15 min. until carrots are soft.
Remove from heat and mix in jalapenos, lime juice, vinegar and salt. Protect your face from the steam.
2. Puree in processor until smooth. Allow to cool, and pour into clean jars. Until you know what you’re dealing with, be
careful when you first taste this sauce.