I created this spicy recipe one day using what I had available from my garden—hot peppers, carrots, onions and garlic. The carrots made this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
Featured In: 40 Condiments You Can Make at Home
- 20 habanero peppers (4-1/2 ounces)
- 5 serrano peppers (2-1/2 ounces)
- 15 dried arbol chiles
- 2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
- 1 large sweet onion (15 ounces), cut into eight wedges
- 8 garlic cloves, halved
- 1 cup water
- 3/4 cup white vinegar (minimum 5% acetic acid)
- 1/2 cup fresh lime juice
- 3 teaspoons salt
- 1 teaspoon coarsely ground pepper
- Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain.
- Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil.
- Carefully ladle mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 5 half-pints.
Originally published as Homemade Spicy Hot Sauce in Taste of Home Christmas Annual Annual 2017, p142
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