DIY Hot Sauce (Habanero & Sriracha

• Gluten free

• Produce

  • 1/2 cup Carrot
  • 8 Garlic clove
  • 12 Habanero chiles, orange
  • 20 Jalapeno peppers
  • 1/2 cup Onion

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 2 tbsp Fish sauce
  • 3 tbsp Honey

• Baking & Spices

  • 3 1/2 tsp Salt
  • 1/4 tsp Sugar

• Oils & Vinegars

  • 1 1/3 cup Apple cider vinegar

• Liquids

  • 1 cup Water

Found on justputzing.com

Ingredients

• 12 orange habanero chiles, stems removed
• ½ cup roughly chopped carrot
• ½ cup chopped onion
• 5 garlic cloves, unpeeled
• 1 cup apple cider vinegar
• 1 cup water
• 2 tsp salt
• ¼ tsp sugar
• 20-25 jalapeno peppers (mix of green/red), stemmed, seeded and roughly chopped
• 3 garlic cloves, peeled and smashed
• ⅓ cup apple cider vinegar
• 3 tbsp tomato paste
• 3 tbsp honey
• 2 tbsp fish sauce
• 1-½ tsp salt

Directions

• In a dry pan at medium heat, roast your garlic, turning occasionally to toast and blacken on all sides.
• In a medium saucepan, add the carrot, onion, habanero, vinegar and water and bring to a simmer.
• Cook for 10-20 minutes until the carrots are tender.
• Put everything into a blender, including the (peeled) garlic, salt, and sugar. Blend until very very smooth.
• Feel free to strain the sauce to get out the thickest pulp and the seeds. Adjust with water to your desired consistency. Allow mixture to cool.
• Pour hot sauce into jars, and seal. (I poured mine into 5oz hot sauce bottles. I got 2 full bottles and a partially filled third bottle.)
• Keep refrigerated!
• Place all the ingredients in a blender (or food processor), purée until very smooth (there should be no visible bits or chunks).
• Pour the pureed mixture into a medium saucepan and bring to a boil over medium-high heat.
• As soon as it starts boiling, reduce the heat to low so that it is just barely simmering.
• Cook for 30 to 35 minutes, stirring every now and then. The sauce will thicken and the foam will subside as it cooks.
• Once cooked, take your pot off the heat and allow to cool slightly.
• Transfer the sauce to jars or bottles (I just barely filled two 5oz bottles).
• Keep refrigerated!
• Keep in the fridge.