I love me some hot sauce. So much so that my stocking was stuffed with local hot sauces this past Christmas. Katy knows me so well… Anyway I’ve been wanting to make my own sauces forever and now that I have a food processor it has become pretty simple and really easy to experiment. This recipe came out of my head and is almost more in the realm of salsa than sauce, but you can puree to your own liking. It is really good on tacos, eggs, or fish, and can also be scooped solo with tortilla chips.
- 5 habanero peppers, washed
- 1 white onion, diced
- 2 medium carrots, peeled and rough chop
- 4 cloves garlic
- 1 cup pineapple
- 1 lime
- 1 cup vinegar
- 1 tablespoon salt
- 1 teaspoon olive oil
In a medium saucepan, heat up the olive oil to medium-high heat and add the onions. Let them cook for about 3 or 4 minutes and then add the carrots and garlic, and continue to cook for about 5 more minutes. Adding the carrots later keeps some crunch in them.
Wash and remove the stems from the hot peppers, being careful not to touch your eyes or go to the bathroom without a thorough hand wash. Put the peppers into the blender whole, and add in the cooked veggies, vinegar, salt, pineapple, and juice from one lime. Pulse until desired consistency and jar it up!