Triple Pepper Hot Sauce
- In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, carrots, onion, lime juice, garlic, and salt. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until carrots and onion are soft. Remove from heat; cool to room temperature.
- Transfer carrot mixture to a blender or food processor. Add sweet pepper, habenero peppers, Fresno peppers, and Thai peppers. Cover and blend or process until smooth. Strain through a fine-mesh sieve; discard solids. Return strained mixture to saucepan. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 10 minutes.
- Ladle hot pepper sauce into hot sterilized 4-ounce canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 2 weeks before serving.
From the Test Kitchen
Using three habanero peppers will result in a medium-spice sauce, similar to a spicy buffalo sauce. Using six habanero peppers will result in a much spicier sauce.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Triple Pepper Hot Sauce)
- Per serving:
- 4 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 23 mg sodium,
- 1 g carb.,
- 0 g fiber,
- 0 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet