Hot Stuff

We had a cute little patio garden this summer, with a topsy turvy tomato plant, lots of rosemary, chives and oregano and some of the hottest peppers I've ever touched. Habanero peppers are whole different type of heat!! I made a few killer pots of chili but needed something different in order to use the harvest in bulk. So we created our own hot sauce recipe and its HOT!

1 tablespoon olive oil
1 cup chopped carrots
1/2 cup chopped onion
4 cloves garlic, minced
5 habanero peppers/7 if small
1/4 cup water
1/4 cup lime juice
1/4 cup white vinegar
2 tablespoon tomato paste
salt and ground black pepper to taste

• Roast all veggies, skin, seeds and stems on..under the broiler with a drizzle of oil and sprinkle of salt.
• Once browned and a bit blistered, remove from the oven and add to sauce pan with remaining ingredients. Bring to slow boil for 15 mins.
• Let cool for 10 mins, cooled add to blender and puree till smooth
• Once smooth, return to sauce pan and boil again for about 15 mins

Add more vinegar if needed to thin it out. Store in airtight bottle in fridge.
WASH YOUR HANDS before using the restroom!