A Hot Sauce Worth Making in Batches and Canning

Carrots, onions(at bottom of blender), habanero peppers and tomatoes get whirred together for a uniquely fresh and bracing hot sauce.

The vibrant orange color, a subtle sweetness and fresh, sharp notes of fire make this the official go-to hot sauce at Cafe Drake HRV. Seriously, with a steady supply of this arson-worthy delight in the house wemay never buy another bottle at the store! Make no mistake, this condiment packs a punch and is best tolerated as a small tap, measured out in coffee spoons rather than drizzled liberally. If you have the initiative by all means double the recipe and preserve via basic boiling water bath canning methods, otherwise, the sauce should keep for at least 6 weeks in the fridge if tightly covered. Use as you would any hot sauce but prepare for much bigger bites of flavor - the grassiness of the habanero chilies sing loudest, underscored with allspice and sweet carrots and onions. Sorry kids, no substitutions allowed on this one.

Let's get started by frying 3 peeled and diced carrots and 1 small, diced onion in a skillet for about 5 minutes, just enough time to soften the veggies a bit without browning. You'll need about 1-2 T. of olive or grape seed oil. Toss the carrots and onions in a blender or processor along with 5 whole habanero chile peppers, 1 small/medium tomato (cut in quarters should be fine), 4 cloves of chopped garlic and 1/4 cup each of water, white or cider vinegar and lime juice. Sprinkle in about 1/4 - 1/2 t. ground allspice and blend or process until very smooth. This may take a couple of minutes. Immediately after, season to taste with salt and at least 1 t. sugar. Allow the flavors to blend for an hour before savoring and store as mentioned above.