Use the Hottest Hot Sauce on …well everything you want to kick up the heat! Remember, a little goes a long way.
2 pints fresh habanero peppers, or ghost peppers, halved
2 tablespoons olive oil, divided
1 small yellow onion, chopped
1 teaspoon coarse salt
1 teaspoon ground pepper
2 carrots, peeled and chopped
3 clover garlic, chopped
1 cup water
1 cup apple cider vinegar
2 limes, juiced
- Preheat the oven to 425 degrees F. Add the sliced peppers to a rimmed baking sheet and drizzle with one tablespoon of olive oil and a sprinkle of salt. Roast for about 20 minutes and peppers are beginning to brown.
- Add the rest of the olive oil to a large pot and warm over medium heat. Add the onion with salt and pepper and cook for 3 minutes. Add the carrots and garlic and cook for another 2 minutes.
- Add the water along with the lime juice and vinegar. Add the roasted peppers. Bring to a strong simmer for 15 minutes. Set aside and let cool slightly.
- Add the pepper mixture to a blender and puree until smooth. Pour the hot sauce into jars and enjoy!
To make this hot sauce less hot, remove the seeds before roasting. The seeds are where most of the heat is located.
Be sure to use gloves when handling hot peppers and be sure to wash your knife and cutting board thoroughly after chopping the peppers.