Hook’s Carrot Habanero Hot Sauce

材料

•½ lb carrots

•2-3 habaneros (stems removed, halved, seeds in)

•½ white onion

•2 garlic cloves (skin on)

•¾ cup apple cider vinegar

•1½ cups water (divided)

•1 tsp honey

•Juice of 1 lime

•Salt

•Neutral oil

手順

Heat a slick of oil in a small saucepan over medium. Add the garlic (skin on), habaneros, and onion. Sauté until the onion and peppers are lightly browned, about 5–7 min. Pull the onion and habaneros out before they char. Let the garlic keep going until fully soft, then remove and peel.

Add the onion and habaneros back to the pan along with the carrots (roughly ½ inch pieces), apple cider vinegar, and 1 cup water. Bring to a boil, then reduce and simmer until carrots are completely soft, about 15–20 min. Add a splash more water if it gets too dry.

Pour everything into a food processor or blender with the peeled garlic, lime juice, honey, and remaining ½ cup water. Blend on high for a full 90 seconds until completely smooth. Season with salt, taste and adjust — more lime for brightness, more honey if too sharp.

Pour into a bottle or jar, cover loosely, and let sit at room temp for 2–3 days to ferment. Then refrigerate. Keeps for 1–2 weeks in the fridge