At the Farmer's Market the other day I was drawn to a table full of hot peppers. The vibrant colors were reminiscent of the summer heat, plus I could not pass up an opportunity to make hot sauce...
Habanero Hot Sauce
0.5 large red onion
3 cloves of garlic, minced
1 T oil
2 carrots, chopped
1/8 c water
12 Habanero peppers, stemmed and seeded, chopped
(If you want it hotter, do not seed it. But believe me, it's hotttt)
0.5 c white vinegar
Juice of a lime*
Heat oil over medium-low heat. Add onion and garlic and saute until soft but not brown.
Add carrots and water and bring to a boil. Cover and reduce heat to low. Cook until carrots are soft.
Chop peppers in a food processor (or blender). Transfer carrot mixture to the food processor and blend until smooth.
Mix in vinegar and lime juice and transfer all back to stovetop.
Simmer hot sauce for 5 minutes and pour into sterilized containers for storage.
WARNING: Hot peppers are a natural source of capsaicin, an irritant that produces a sensation of burning on any tissue that it comes into contact with (hence them being spicy). Wash your hands after handling the peppers but if you are still burning like I was, apply rubbing alcohol (capsaicin is soluble in alcohol) to your skin and follow with oil or aloe.
*From my pre-challenge stash. I am not quite sure what I will do when they are gone but I will worry about that when the time comes...