7 Pepper Hot Sauce

As I've said before, I grew up with a mother who carried a bottle of hot sauce in her purse wherever we go, which means I came into a love of spicy things almost from birth. I was recently at one of my favorite Mexican restaurants and had fish tacos, topped with their house-made "salsa picante." It was a freshly-made habanero pepper sauce which was absolutely delicious.

I haven't made hot sauce in awhile, so I thought I'd try a batch, especially since it's so easy to make. Although it's not the prettiest or doesn't have a cute little name like most of the hot sauces in the stores, such as "Slow Burn," "Satan's Elixir," or "Your Mom Called and Wants Her Hot Sauce Back," it is extremely delicious. It would be the perfect use for any of those fresh-from-the-garden hot peppers.

Although you can add this to any of your favorite recipes or dishes, it is quite delicious by itself on tortilla chips. Although this isn't the hottest hot sauce I've ever had, it definitely ranks at least a 7.5 on a hot sauce scale of 1-10.



7 Pepper Hot Sauce

7 habaneros
7 jalapenos
7 serrano peppers
2 cups chopped carrots
1 1/2 c chopped vidalia onion
10 cloves garlic, peeled
1 tbsp lime juice
1 tbsp lemon juice
1 tbsp balsamic vinegar
2 tbsp olive oil
1/2 cup apple cider vinegar
1 tsp coarse kosher salt
1 tsp sugar
1 tsp ground mustard powder
1 tsp turmeric

In a small pot of boiling water, blanch peppers for 1 minute. Remove from water, cut off tops, and set aside. (You can deseed them to make the sauce milder) Add carrots, onion, and garlic to boiling water, return to boil, lower heat and simmer vegetables until fork tender. Drain and cool slightly. In food processor or blender, place all ingredients and puree. Cool, place into glass jars, and refrigerate. This will last in the fridge for weeks.

Other Hot Sauce Recipes:
*Red Chili Sauce
*Harissa