Spicy Chili-Carrot Hot Sauce Recipe
A homemade hot sauce recipe with an Asian flair, made with serrano peppers, cayenne peppers and carrots with ginger and herbs. Decidedly savory and sweet with a nice level of heat.
Servings: 20
Calories: 9kcal
Ingredients
- 1 tsp olive oil
- 2 large carrots peeled and diced
- 1 small onion chopped
- 1 serrano pepper chopped
- 1 long red cayenne pepper chopped
- 3 garlic cloves chopped
- 1 large tomato chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried ginger
- Salt and pepper to taste
- 2 tablespoons white wine vinegar
- 1 cups water or more as desired
Instructions
- Heat a saucepan to medium heat and add oil. Add carrots, onion and peppers and cook about 7 minutes to soften.
- Add garlic and cook another minute.
- Add tomatoes and cook a couple minutes more, breaking apart the tomatoes with a wooden spoon, until it breaks down.
- Add remaining ingredients and bring to a quick boil. Reduce heat and simmer about 20 minutes.
- Cool then transfer to a food processor or blender. Process until smooth.
- Strain the pulp from the sauce and discard it (or keep it to dehydrate and use as seasonings).
- Adjust for salt and pepper. Transfer to sterilized bottles for keeping. Enjoy!
Notes
Makes about 1.5 cups.
Heat Factor: Medium. Cayenne peppers have a good level of heat, but they are not overpowering like ghost peppers might be. Very pleasant heat overall.
Nutrition
Calories: 9kcal | Carbohydrates: 1g | Sodium: 5mg | Potassium: 43mg | Vitamin A: 1095IU | Vitamin C: 1.9mg | Calcium: 6mg | Iron: 0.1mg