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00Ingredients
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3/4 cup chopped onion
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2 cloves garlic, minced
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1 tablespoon vegetable oil
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½ cup chopped carrots (optional)
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10 small fresh hot chiles such as tabascos or piquins, chopped (or substitute 4 habaneros)
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½ cup distilled vinegar
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1/4 cup lime juice
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Pinch salt
Instructions
In a saucepan, saute the onion and garlic in the oil until soft. Add the carrots (if used) with a small amount of water. Bring to a boil, reduce, the heat and simmer until the carrots are soft.
Place the mixture and the fresh chiles in a blender and puree the mixture until smooth.
Combine the puree with the vinegar, lime juice, and salt and simmer for 5 minutes to combine the flavors.
Strain the mixture into sterilized bottles and seal.
| Servings |
| 1 1/2 cups |
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Many chili cooks like to adjust the heat in their chili by adding various kinds of hot sauces. For the purists in the crowd who insist on making everything from scratch, here is our recipe for a homemade hot sauce. Any chiles of choice can be used. When substituting dry chiles for fresh ones, soak them in warm water for ½ hour to reconstitute them. For more body in this sauce, add the carrots. You can easily double or triple this recipe.
Ingredients
InstructionsIn a saucepan, saute the onion and garlic in the oil until soft. Add the carrots (if used) with a small amount of water. Bring to a boil, reduce, the heat and simmer until the carrots are soft.
Place the mixture and the fresh chiles in a blender and puree the mixture until smooth. Combine the puree with the vinegar, lime juice, and salt and simmer for 5 minutes to combine the flavors. Strain the mixture into sterilized bottles and seal.
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