Liz made fresh Habanero Hot Sauce from peppers she grew in her garden! This stuff is a huge hit in The Job Shop office, and certain people (looking at you Mike!) have been eating it by the spoonful!
If you want to make your own, you can follow this easy recipe for a delicious and spicy condiment you can add to any meal.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 6 Cups
10 habanero peppers, seeded and halved
1 medium onion, chopped
6 cloves garlic, chopped
2 tbsp olive oil, divided
1 cup carrot, chopped
1 1/2 tsp salt
2 cups lime juice
1 1/4 cup white vinegar
Preheat oven to 425ºF. Line a baking sheet with parchment paper.
Place the habanero peppers and garlic on the baking sheet. Drizzle with one tbsp of olive oil and toss with tongs to coat. Note: Avoid touching peppers with bare hands.
Roast for 10 minutes, until the edges of the peppers are brown.
Add the remaining tbsp of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glassy.
Add the water, lime juice, white vinegar, and roasted peppers and stir. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Remove pot from heat and let cool.
Pour the vegetable mixture into a blender and puree until smooth.
Using a funnel, pour the sauce into a bottle or jar, and store in the refrigerator for up to two weeks.