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Mesa Edge Hot Sauce




Source of Recipe


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List of Ingredients








1 cup habanero peppers (about 15 peppers), stems and seeds removed

1/2 cup jalapeño peppers (about 4 peppers), stems and seeds removed

1 1/2 cups white or white wine vinegar

2/3 cup water

1 medium carrot, sliced

1 medium onion, sliced

1 large garlic clove, chopped

Directions

Bring a large pot of water to boil over medium-high heat. Add peppers. Boil peppers until they are soft, about 10 minutes, then drain.

Bring vinegar and water to a boil in a separate pot. Add carrot, onion and garlic and boil until carrot is soft, about 15 minutes. Drain the carrot mixture.

Place peppers and carrot mixture in a blender or food processor and purée to a smooth paste. This sauce will keep in the refrigerator for months


Recipe