Recipes and Cooking Triple Pepper Hot Sauce 4.2 (6) 1 Review Use this spicy sauce on buffalo wings, in Bloody Mary cocktails or on top of tacos. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Cook Time: 30 mins Process Time: 5 mins Total Time: 1 hrs 20 mins Servings: 108 Yield: 4 (4-ounce) jars Jump to Nutrition Facts Ingredients 2 cup white vinegar 1 ½ cup finely chopped carrots (3 medium) 1 cup finely chopped white onion (1 large) ¼ cup lime juice 3 cloves garlic, minced 1 teaspoon salt ½ cup finely chopped red sweet pepper (1 small) 3 - 6 fresh habanero chile peppers,* seeded and finely chopped** 3 fresh Fresno chile peppers, seeded and finely chopped** 3 fresh Thai chile peppers, seeded and finely chopped** Directions 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. *Tip: 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. **Tip: 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. Rate it Print Nutrition Facts (per serving) 4 Calories 1g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 108 Calories 4 % Daily Value * Sodium 23mg 1% Total Carbohydrate 1g 0% Vitamin C 7.8mg 39% Calcium 2mg 0% Iron 0.1mg 1% Potassium 20mg 0% Folate, total 1.6mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.