This year I’ve found myself with an abundance of Scotch Bonnet peppers from my garden. Hot sauce lover that I am, I decided it was time to finally attempt some hot sauce of my own. But first I needed to get over my life-long fear of botulism in order to jar my own homemade hot sauce. A little googling made me feel somewhat confident that I can do this. If not, it was nice knowing ya!
I have a very high tolerance for hot and spicy food (very, very high, perhaps freakishly high), so please heed my warning that this sauce is H O T hot, even for me, and adjust the recipe accordingly. I took all the elements from my favorite bottled sauces and tried to incorporate them into this recipe, and I’m very pleased with the flavor. Well, once I could feel my tongue again, I was pleased with the flavor. I also made this same recipe using jalapenos, and we enjoyed it over fish and rice.
Dawn’s Hot-Cha-Cha Sauce
20 – 30 Habañero or Scotch Bonnet peppers, or hot peppers of your choice
2 cloves garlic, peeled
4 carrots, peeled (note: if you use extra hot peppers, you will NEED all four carrots)
1/4 cup brown sugar
1/4 cup white vinegar
2 teaspoons kosher salt
Wearing gloves, cut any stems off of peppers, and add all ingredients in food processor. Pulse until well combined and fairly smooth. Jar or serve and refrigerate after opening.