Prep Time: | Cook Time:
- 1/2 tsp olive oil
- 5 cloves garlic
- 1/2 white onion
- 1/2 lb carrots, chopped
- 2 cups water
- 2 tbsp whiskey
- 1 tbsp sugar
- 1 tbsp salt
- 1 lb jalapeños, chopped
- 1/2 lb serrano peppers
- 1 cup white vinegar
- 1/2 lb roma tomatoes, chopped
- 1 tbsp lime juice
Sauté garlic in olive oil until soft and fragrant.
Add onions, carrots, and water to pot. Bring to a high simmer and reduce by half.
Add reduction to blender while hot, adding whiskey, salt, and sugar. When pouring hot liquid into your blender, only fill halfway to the top, leaving room for the steam to expand during the blending process. Blend until smooth. Pour in bowl, set aside.
Cut the tops from the peppers and add them to the blender. Pour in vinegar. Blend until smooth.
Add the tomatoes to the blended peppers and blend together until smooth.
Taste for heat - this will determine how many seeds you sift through the strainer.
Add carrot mixture to the pepper mixture and strain into separate bowl. Continue straining until desired heat and consistency is reached.
Add lime juice to final product. Bottle, and eat!
This hot sauce will separate over time because it lacks preservatives. If you notice your hot sauce separating, give it a good shake or two.