Habanero Hot Sauce

1. 1

   Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.

2. 2

   In a small saucepan, combine the carrot, onion, shallots and habanero Thai bird chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 15 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Process sauce through a food mill with a fine screen. Taste and season with additional salt if you think necessary.

3. 3

   Pour into jars or bottles and store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.